To make the film canisters are required special cone-shaped moulds. Let thaw in 30-60 minutes the puff pastry, If it is frozen. On a lightly floured surface.
Extend the puff pastry in the shape of rectangle of 30 X 16 cm. With a pasta cutter of sprocket, cut 8 strips of dough from 2 cm wide. Let the cut dough 15 minutes. Heat oven to 220 degrees. Wet with cold water molds. Beat the egg yolk with the le- Che. Spread that one of the long edges of each strip of dough.
Starting at the pointed end, roll the strips over the moulds so that each edge with egg yolk covered 1/2 cm from the edge not buttered. Tighten both edges. Rub the comb with the rest of the yolk and decorate half of them with slices of almond.
Cook them 15 minutes to average height so that they take golden color. Detach the comb, still pretty hot, moulds and let cool on a wire rack. Sprinkle with powdered sugar sifted the Bugle beads that do not carry almond.
Wash, Let drain and clean the strawberries and make them mash in mixer or passing them through a sieve. Mix the mashed strawberries with sugar. Assemble the cream with vanilla. Put half of the cream in a sleeve pastry bag with star-shaped nozzle and, with the help of this, the smothered film canisters for sugar cream filling. Mix the other half of the cream with Strawberry puree and fill with this the Bugle beads decorated with almonds.
Who wants to do the film canisters and does not possess the special moulds can make instead of these a few rolls of strong cardboard and cover it with aluminum foil. As aluminum foil is a poor conductor of heat, the cooking time will last 2-3 more minutes.
During these last few minutes of cooking you have to cover the beads with paper beard, so that is not too toasted on the outside but are well cooked on the inside.
Recipes easy to https://recetasdecocinafaciles.NET /