INGREDIENTS
- Substances:
- – Water 500 cc.
- – Butter 200 g.
- – Sal 8 g.
- – Flour 0000 300 g.
- – Eggs 8 items.
- – Sugar 10 g.
- SWEET MILK PASTRY CREAM:
- – Milk 500 cc.
- – Sugar 50 g.
- – Not edible 120 g.
- – Maizena 40 g.
- – Chaucha de vainas 1 g.
- – Dulce de leche pastry chef 500 g.
- – Additional pastry candy milk 500 gr
Have a look at the candy that the genius of cooking-recipesgustavonari ready at present DOUGH ROSCA PASTRY BOMB AND DULCE DE LECHE . We already love her inform us what you thought!
1.In a pot, place the water, sugar, salt and butter and convey to a boil.
2.Sift the flour and incorporate it suddenly.
3.Out of the warmth, combine rapidly with a wood or plastic spoon till it’s united and dry and with out lumps. Return to the warmth, stirring till the dough comes off the perimeters of the soutese.
4.Take away from the warmth, and let the dough drop in temperature.
5.Break the eggs and combine little by little, till you obtain a easy, shiny cream.
6.Place the bomb dough in a bag with a easy 1 cm diameter nozzle. Form on a plate in shortening.
7.Bake for 20 minutes at 180° C., 160° for 20 extra minutes. It’s advisable to do the cooking within the freezer or blast chiller.
8.Relying on the sizes, take away from the oven and let cool. With the tip of a knife, make a small gap within the base of the pâte a choux and fill them.
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CRAQUELIN:
– Butter 250 g.
– Sugar 300 g.
– Flour 000 300 g.
1.Unite the pomade butter and sugar. Pour this combination over the dry ones.
2.Be a part of with a cornet till you obtain a easy and uniform dough. Stretch on plastics to a thickness of two mm.
3.Refrigerate till the dough hardens. Minimize the specified diameter and place on the bombs made earlier than cooking.
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1.Convey the milk to a boil in a metal saucepan.
2.In a bowl, combine the sugar with the starch, add the yolks and stir till you get a homogeneous combination.
3.Pour the milk over the earlier preparation, combine effectively and return to the warmth, stirring continuously with a wire whisk till it thickens and involves a boil, after boiling, cook dinner for 2 extra minutes.
4.As soon as cooked, take away from the soutese, place the dulce de leche in a bowl and pour within the sizzling pastry cream, work it till it’s a easy and homogeneous cream. Cowl with movie involved and refrigerate.
Regenerate on the time of use.
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Assemble the bagel, and it is prepared!.
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