INGREDIENTS
- Vanillas:
- – Yolks 4 models.
- – Whites 4 pcs.
- – Sugar 100 g.
- – Flour 0000 100 g.
- – Vanilla essence.
- – Impalpable sugar.
- Syrup:
- – Water 300 cc.
- – Sugar 300 g.
- – Orange peel ½ unit.
- – Moscato 100 cc.
- Pastry maker:
- – Milk 500 cc.
- – Yolk 6 models.
- – Corn starch 40 g.
- – Sugar 125 g.
- – Vanilla essence 1 tbsp.
- Crema chantilly:
- – Milk cream 360 cc.
- – Impalpable sugar 3 tbsp.
- – Skim powdered milk 1 tbsp.
- Armed:
- – Vanilla 20 models.
- – Dulce de leche pastry chef 500 g.
- To embellish:
- – Chocolate semiamargo.
- – Orange zest.
DRUNK DESSERT with do-it-yourself vanilla, syrup, pastry cream, Chantilly cream, dulce de leche, chocolate and orange. Very full! I adopted the recipe under
PROCEDURE:
For the vanillas:
1. Beat the yolks with 30 g of sugar and vanilla essence.
2. Then again, meringue the egg whites with the remainder of the sugar. Add the flour interspersed with the meringue in three elements with enveloping actions.
3. Put the preparation in a bag and assemble the vanilla beans on a greased plate.
4. Sprinkle with powdered sugar, drizzle with water and bake at excessive temperature for 10 to 12 minutes. And they’re prepared!
For the syrup:
1. Convey the water and sugar to a boil for five minutes.
2. Add the new Moscato and orange peels.
3. Take away from warmth.
For the pastry chef:
1. Convey the milk to a boil.
2. Individually, in a bowl, beat the yolks with the sugar and cornstarch. Add the milk to the purpose of boiling, within the type of a thread and combine with a wire whisk (depart a bit milk within the pot).
3. Return the pot to the warmth with the little little bit of milk.
4. Start to pour the combination from the bowl, in a thread kind and beating once more with a wire whisk.
5. End with the essence and blend.
For the cream:
1. Beat it along with the sugar and milk powder.
For meeting:
1. Dip the vanilla beans within the syrup and make a base in a baking dish.
2. Cowl with pastry and make one other layer of vanilla.
3. Cowl with pastry dulce de leche.
4. Make a brand new layer of vanilla and canopy with chantilly cream.
5. Embellish with grated chocolate and orange zest.
