INGREDIENTS
- Filling:
- – Butter 400 g.
- I knead:
- – Flour 0000 500 g.
- – Water 240 cc.
- – Butter 100 g.
- – Sal 10 g.
- – Lemon juice 1 cdita.
- Filling and ending:
- – Dulce de leche pastry chef 500 g.
- – Pastry cream 500 g.
- – Chocolate blanco 50 g.
- – Chocolate negro 300 g.
- – Praline 500 g.
- Custard cream:
- – Milk 500 L.
- – Sugar 125 g.
- – Corn starch 30 g.
- – Yolks 3 models.
- – Vanilla Essence 1 tablespoon.
A THOUSAND LEAVES OF DULCE DE LECHE AND PASTRY CREAM spectacularrrr adopted the step-by-step beneath and luxuriate in this French candy scrumptious.
PROCEDURE:
1. Make a dough with all of the elements of the dough and let it relaxation for quarter-hour within the freezer. Crush the butter right into a brick and maintain it within the fridge. Stretch the dough to 55 x 25 cm, place the butter on one finish and wrap it in itself. Give it 2 single turns and a pair of double turns with a remainder of half an hour between each within the fridge. Let it relaxation within the fridge till the following day.
2. Stretch the puff pastry to three mm and place it on a plate moistened with water, and let it relaxation within the fridge for 10 minutes.
3. Prick the puff pastry with a rolling pin, place a silpat on high and bake at 180ºC for 20 minutes.
4. Minimize the already cooked puff pastry into 40 x 14 cm rectangles.
5. Fill with dulce de leche and pastry cream. overlap the puff pastry.
6. Cowl the perimeters with dulce de leche and coat with praline (if desired, or depart seen)
7. Embellish the floor with darkish chocolate and make designs with the white chocolate. If it’s a topping, remember to mood it, however use a pastry bathtub.
For the pastry cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch, add the yolks and blend effectively.
3. As soon as the milk is scorching, pour it little by little over the yolks, stirring continually, and prepare dinner the complete preparation once more till it boils. Taste with vanilla. Reserve effectively lined.
