The cream puff pastry cake is a delicious cake consisting of a classic puff base, filled with whipped cream.<\/p>\n
The structure that supports burning is the leaf. Puff pastry is obtained from wheat flour, water, salt and butter of the best quality, which is used for laminate<\/span>. First we make a block and let it rest. After an<\/span> hour, spread the dough and apply the butter. Then we make the folds and let the cold dough rest for a minimum of 30 minutes. We will repeat this operation three times. Before baking it we will have had to refrigerate it for at least another hour. <\/p>\n Making a sheet is a challenge. If we respect the times and the ingredients are of first quality, we will achieve a delicate, subtle, elegant and very crispy sheet. We will be able to observe the thousand sheets of this extraordinary sheet. <\/p>\n The filling of the tortell, is a soft and silky whipped cream. Take the cream (sour cream) with a minimum percentage of 36% fat and assemble. In this process we will add a little sugar, our cream has 12% sugar. Enough to sweeten the palate and not saturate. Finally, with a pastry hose, we will generously fill the cream between the two floors of sheet. Polish sugar will decorate the last layer. <\/p>\n The cream cake is a real delicacy that will satisfy lovers of the most classic desserts<\/span>. By default, we do them on weekends and on request any day is possible. The cream cake is an experience like few others, and in Baixas<\/span>, our clientele is a big fan. <\/p>\n