Description
I love the variety of puffs, and if they are still with this cream, it is all a fairy tale. Delicate and so delicious that even the rain outside the window will not spoil the mood!
Ingredients
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Puff pastry
500 g
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Milk
100 ml
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Flour
1 Tbsp
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Brown sugar
1 Tbsp
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Powdered sugar
50 g
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Butter
50 g
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Yolk egg
1 piece
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Almonds
50 g
Cooking
Thaw the puff pastry. Cut it with a sharp knife into rectangles and make a notch.
Sharp molds for cookies cut into the middle, but not completely.
Coat with the egg, avoiding the edges of the dough.
Bake for 15 minutes at a temperature of 230 degrees.
Egg yolk, brown sugar and flour mix well. I did double the norm of the cream, even baked a cake.
Add a little milk (about 1 tbsp) and mix well again.
Milk bring to a boil. Into the yolk mixture pour in some hot milk to "temper" the yolk. In the remaining milk, pour the yolk mixture and cook over low heat, stirring constantly until thick. Allow to cool to room temperature.
Soft butter and powdered sugar (I powdered brown sugar) and whisk. Add the ground almonds and mix well.
In puffs scoop out the flesh that we cut with the shape of a biscuit.
In almond cream, whisking, slowly add custard (chilled) cream, the two masses should be the same temperature, the cream was smooth and shiny. Stuff the cream puffs and garnish with almonds.
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