Celebrity cake This is a classic French dessert – prepared from French cake lobes and Crème Pâtissière, i.e. a French confectionery cream. It can’t be more in French, although it will certainly be if you are tempted to prepare the dough yourself. This is quite a labor -intensive occupation, so as a last resort you can use a good quality semi -finished product.
- 2 sheets of puff pastry (2 x about 250 g),
- 600 ml of milk,
- 1 vanilla chick,
- 6 yolks,
- 100 g cukru,
- 40 g of wheat flour (+ to sprinkle the dough),
- 40 g of potato starch,
- powdered sugar (for decoration).
Warm all ingredients (also puff pastry) to room temperature.
Spread the first of the sheets of the dough on a baking tray lined with baking paper. Gently sprinkle the dough with flour and cover with a second piece of paper. Lightly weigh the dough (e.g. with dry bean grains, an empty dough form) so that it does not wave during baking.
Insert the dough into the oven preheated to 200 ° C. Bake for about 15 minutes. Remove the load and bake for another 5-10 minutes-until the dough is browned. Set aside to cool. In the same way, bake a second sheet of puff pastry.
When you bake both sheets of dough, divide them with a sharp knife into 6 identical rectangles. Two of them will serve as the bottom of the dough. Cut the remaining rectangles in the size of one portion (e.g. each into 3 pieces). Thanks to this, you will not need to cut the dough after translating the cream, which is quite difficult (the soft cream under the pressure of the knife flows from between crunchy countertops).
Cut the vanilla pod and make a grain from it. Combine them with milk and boil (put in the pot of vanilla pod in the pot – remove when the milk boils). Turn off the burner.
Grate the yolks with sugar to a light, fluffy mass. Without interrupting grinding, add flour and starch to them, and then about 100 ml of hot milk.
Pour the hardened egg mass into the rest of the milk. Mix the ingredients thoroughly and boil again at low burner power. Stir the created cream all the time. When it thickens, set aside to cool (cover the surface with a piece of food foil so that no sheepskin coat).
Spread half of the cooled cream on unchanged cake tops. Cover with half chopped rectangles. Put the rest of the cream on them and cover with the rest of the rectangles (of course, so as to easily cut the dough into portions). Put the dough for 3-4 hours in the fridge. Sprinkle with powdered sugar before serving.
Source: NowowoPuje.pl
See also:
A two -colored tulip cake. A delicious idea for a spring dessert
You will only eat such bigos in spring. It is light, juicy and full of taste
Everyone makes dandelion juice, and I test a different delicacy. It is wonderful to pancakes and cookies
