This cake tastes very rich, has a flashy presentation is not so complicated, I hope they do at home, I recommend
MATERIAL :
1 cookie sheet with wax paper 1 roll
1 kg. hojaldes paste (sold in the supermarket's bakery)
a sharp serrated knife
INGREDIENTS:
PASTRY CREAM:
500ml. MILK
125grs.
SUGAR 50g.
cornstarch 1 egg 1 piece of cinnamon or vanilla POD
1. Boil the milk with 50% sugar and the sheath.
2. Mix in a bowl the remaining 50% sugar, cornstarch, dry.
3. Add egg and beat until incorporated.
4. Pour a little boiling milk to cornstarch, integrate perfectly.
5. Pour the milk mix to the stove and move to whisk over low heat
6. Let thicken, stirring constantly as it burns easily.
7. Empty a bowl and sprinkle with sugar to cool.
PREPARATION:
1. Spread the puff pastry 4mm thick (5 cm long and 20 wide
2. Pical with a knife and let stand 30 minutes
3. oven to 200 degrees for 25 minutes
4.
Cool 5. Cut into three equal parts, knife
saw 6. Match the sides with a knife and book the slug saw
7. Take a part of pasta and brush with pastry cream
8. Put up the other side of pasta and repeat
9. Above the latter part of pasta with ground up
10. Cover with fondant slurry.
Fondant Slurry: Confectioner's sugar and a squeeze of lemon juice or corn syrup or brandy making a smooth move atolos.
11. With a draw manga and duya 2 horizontal stripes of chocolate ganache and then scratched with the tip of a knife or stick vertical stripes. If you do not want to paint your fondant ganache slurry of another color.
12. Cover the walls with cream puff pastry and slug.
Enjoy it with affection GalletArt
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