Puff pastry and cream eel
Author Ale Jimenez
Recipe type: Snack
Kitchen: Spanish
Rations: 4
- ½ liter of milk.
- 4 yolks.
- 50 g of cornstarch.
- 100 g of sugar.
- 1 Teaspoon vanilla extract.
- First you have to prepare the custard cream.
- In a saucepan we will put the milk to heat together with the teaspoon of vanilla essence and the sugar.
- In a bowl, apart, we will put the Yolks 4 together with the cornstarch and stir well.
- When the milk starts to smoke the let's pour over the bowl where are the 4 yolks.
- We will vigorously remove and put back to the fire until it thickens and make a cream. Let it warm.
- We will stretch the puff pastry and we will cut into thin strips of 1 cm.
- These we will roll them in a special aluminum canutillo about herself overlapping so that it sticks together and closing the tip well.
- We will bake the earrings some 10-15 minutes at 200ºC.
- Finally, we will remove from the oven and let it cool a little, then fill with cream pastry chef
This traditional dessert will be a success for young and old alike.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/canutillos-de-hojaldre-y-crema/
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