INGREDIENTS
- For the French puff pastry:
- Filling:
- – Butter 300 g.
- I knead:
- – Flour 0000 500 g.
- – Water 240 cc.
- – Butter 100 g.
- – Sal 10 g.
- – Lemon juice 1 cdita.
- Terminations:
- – Dulce de leche confectioner to fill 1 kg.
- – Chocolate or pastry tub to wash c/n.
- – To coat:
praline, grated coconut, chocolate shavings, chopped roasted peanuts, and many others.
Scrumptious DULCE DE LECHE CANNOTS dipped in chocolate and coated with grated coconut, toasted peanuts or no matter you want finest! Observe her recipe beneath and put together them at residence .
PROCEDURE:
1. Make a dough with all of the dough parts, kneading till you obtain a easy dough and let it relaxation for quarter-hour within the freezer.
2. Crush the butter right into a brick and maintain it within the fridge. Stretch the dough to roughly 55 x 25 cm, place the butter on one finish and wrap it in itself.
3. Give it 2 single turns and a pair of double turns with a remainder of half an hour between every within the fridge. Let it relaxation within the fridge till the subsequent day.
4. The dough needs to be stored properly wrapped in plastic wrap.
5. Stretch to 4 mm within the form of a rectangle and include ribbons 2 to three cm large.
6. Roll the tape right into a metal or aluminum tube or right into a cone, lining it, producing a cylinder or cone relying on the mould used.
7. Place within the fridge for half an hour and bake at 200 levels for about 25 minutes (they need to be very golden and crispy).
8. As soon as chilly, fill them with pastry dulce de leche, going over one aspect (I do it with a curly beak).
9. Soften the chocolate and dip the tip that reveals the sweet and canopy with the chosen batter (praline, coconut, choco shavings).
10. You’ll be able to paint the puff pastry, as soon as completed, with glitter gel.
