Saint Honoré. Semifreddo dessert.

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Saint Honoré. Semifreddo dessert. 

Ingredients. 

200 g white flour 00
100 g butter (at room temperature)
1 tablespoon granulated sugar
1 egg + 1 egg, lightly beaten
500 g of sweet dough for cream puffs (ready, or even
packaged)
1 beaten egg
For the filling.
500 ml of milk
1 teaspoon of vanilla extract
4 egg yolks
150 g of sugar
80 g flour
1 tablespoon rum
For the caramel glaze.
200 g of caster sugar
2 tablespoons water
For the frosting simple.
100 g of powdered sugar
2 tablespoons water
1 tablespoon unsweetened cocoa powder

Preparation. 

Heat oven to 200 ° and take it. In a bowl, mix the flour and sugar, butter
(already soft and in small pieces) and work until you have a lumpy consistency.
Add the egg yolk and mix well using your hands until dough is smooth and
homogeneous, roll the dough into a disk of 28 cm, prick the surface using a
fork, and spread on a baking tray, brushing the edges with egg. Fill with half
the sweet dough for cream puffs (ready) a pastry bag and, using a tip of 2 cm,
distribute small puffs along the circular base, bake, and bake for 20-25 minutes
the next, until you get a golden. Remove from oven, and let cool completely.
Line the pan with parchment paper and with the other half of dough into many other small
Fritters, brush them with egg and bake for 15-20 minutes at the most, and let sfornarle
cool down. For the filling, heat the milk with the vanilla in a saucepan over
low heat, whisk the egg yolks until they become clear, add the flour,
then pour very gradually the hot milk, then put all the mixture
back on the heat and bring to a full boil continuing to mix very
well. Remove completely absorbed from the heat, add the tablespoon of rum and
let cool. For the caramel glaze instead, heat the water and sugar in
a saucepan until it is evenly caramelized, remove from heat; spread
the filling on the base. Soak the surface of the cream puffs in the caramel glaze, then
later the same basis in the icing, and make them adhere well to the crown by pressing
very slightly. For the final icing, mix the icing sugar with the water
required to obtain a densely smooth, spread half of the frosting obtained
on filling; engrave using a knife of diagonal lines, add the cocoa to
remaining glaze, pour it into the bag and, following the traces of incised lines run
decorative chocolate. Let the cake a bit 'of hours in the fridge, and then serve.

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