The cream puff pastry is a delicious cake that combines layers of crispy puff pastry with a very elegant pastry cream filling.<\/p>\n
The structure that supports burning is the leaf. Puff pastry is obtained from wheat flour, water, salt and butter, which is used for laminating. First we make a block and let it rest. After an 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. <\/p>\n
We will repeat this operation three times. Before baking it we will have had to refrigerate it for at least another hour. Making sheets is a challenge. If we respect the times and the ingredients are top quality, we will get a delicate, subtle, elegant and very crunchy leaf. <\/p>\n
The filling of the cream puff pastry, is a soft and silky pastry cream. Made from milk, eggs, sugar, wheat flour and vanilla, it is simmered until a stable and silky texture is obtained. Finally, with a pastry hose, we will generously spread the cream between the sheets of puff, to the last corner. Polish sugar will decorate the last layer of sheet. <\/p>\n
The thousand leaves of cream is gastronomy in capital letters. A dessert used in pastry and catering. A delight of always and forever that you will fall in love with with the combination of flavor and texture. Very elegant. <\/p>\n