INGREDIENTS
- -Vanillas 20 items.
- -Dulce de leche confectioner 250gr.
- -Crema chantillí 250gr.
- For the pastry cream:
- -Milk 1L.
- -Yolks 6 items.
- -Sugar 250gr.
- -Corn starch 80gr.
- -Vanilla essence.
- For the syrup:
- -Sugar 300gr.
- -300cc water.
- -Moscato 100cc.
1.For the pastry chef: Warmth the milk and add 125 grams of sugar.
2.Individually, combine the 6 yolks with the opposite half of the sugar and corn starch.
3.Pour half of the milk to the purpose of boiling, mixing always in order that it integrates rapidly.
4.Return half of the milk to the warmth till it boils once more. At that second, add the earlier combination with out stopping mixing.
5.Simply hold stirring till all the pieces boils for a minute and the preparation thickens. Simply then take away from the warmth and add the vanilla essence.
6.For the syrup: boil the sugar with the water for five minutes. Let cool and add the Moscato.
7.For meeting: Place the primary layer of vanilla in a sq. waist or in a dish with excessive edges. Drizzle with loads of heat syrup, place a layer of dulce de leche pastry and one other layer of chantilly cream, then one other layer of soaked vanilla, after which place the pastry cream. Place the opposite layer of already soaked vanilla and end with a layer of cream. Embellish as desired with almonds, walnuts and chocolate chips.
ENJOY IT!.
