Puff pastry recipe
Puff pastry recipe
2018-01-20 14:58:48
Portions 6
The sweet, creamy dulce de leche is presented in this recipe as thin layers of Strudel filling, made with wheat flour and softened with milk cream. The chocolate is used as a decorative touch and blends well with white cover, flavored with lemon and covered with almonds.
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Cooking time
For the dough
- 200 grams of butter
- 1 Cup milk cream
- 300 grams of flour of wheat
For the filling
- 1/2 kilo of dulce de leche
For the cover
- 1 egg white
- 150 grams of powdered sugar
- 1/2 teaspoon lemon juice
- 1 spoonful of sugar
For decoration
- 60 grams of chocolate
- 100 grams of almonds ground
Preparation
For the dough
- In a container, with a spoon, beat butter, into ointment. Gradually add the milk cream.
- Add one-time wheat flour and mix quickly. Overturn the preparation on the table and knead as quickly as you can, to form a well consistent ball.
- Give the ball shape of thick cylinder (8 cm. diameter). Cut it into slices of about 1 1/2 cm. thick (flour the knife whenever you make a cut).
- Flour each slice of dough and place on a tray flat. Put them in the fridge 1 time, until you notice the finger are somewhat hard.
- Place a square of greaseproof paper on the table and then flour it well.
- Remove a portion of dough from the refrigerator, support it in the center of the paper and, with a rolling pin floured also, pull each slice giving it a circular shape and the thinnest possible.
- Support on the more mouth dish down and with a knife smooth, cut it to the outline. Reserve cuts in the fridge, to make other disks later.
- Lift the paper containing the disc of dough and place it inside a Tin oven. Then prick the dough all over with a fork.
- Put in preheated oven and keep it at high temperature. Wait until the dough is golden and crispy (approx.. 10 min.)
- Brush the surface of a disk with a thin layer of dulce de leche. Cover with another disk and replace dulce de leche. Do it until all the disks.
- At last, place the last disc of the Mille-Feuille, but don't spread it with dulce de leche since it makes the function of the dessert plate.
- With a serrated knife try to match all the edge, giving it a circular shape. Brush with dulce de leche around the edge of the circle with a spatula and stick almonds ground, pressing well.
For the cover
- Whisk egg white until frothy. Divide it into two parts . Take half of this because you will not need more.
- In a bowl beat the egg with the powdered sugar until you have a consistent and very white cream. Add lemon juice and whisk everything again.
- bring to a boil 2 tablespoons water and add 1 spoonful of sugar, until it dissolves well and evaporate a little water. Stir everything until you have a smooth cream.
- Pour the result over the center of the Mille-Feuille and extiendalo well towards the edges.
- Grate the chocolate of coverage and melt to the water bath. Let it cool a bit. put it in a paper cone waxing paint a few chocolate circles.
Recipes easy to https://recetasdecocinafaciles.NET /
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