Today we bring another recipe from our friend Luz Maria Lagoa Vives. Today I am sharing a recipe for canes filled with pastry cream, which remind me as a child, when I helped my grandmother go shopping on Saturdays, she always chose these canes or the Pink Panther, well, certainly all the buns from that time were irresistibly good, but these, particularly I liked more.
Recipe very successful and easy. I hope you like it ??
Canes filled with cream with thermomix
People
6
Cooking time:
30 minutes
Total Time
30 minutes
Kitchen room
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Ingredients of Cream-filled canes with thermomix
- 2 sheets of puff pastry
- Beaten egg (brush)
- Sugar (sprinkle)
FILLING INGREDIENTS
- 375ml milk
- 3 yolks
- 38 grams cornstarch
- 100 grams of sugar
- Vanilla
INGREDIENTS COVERAGE
- 400 grams chocolate (of your preference, I have used 72% black)
- 2 tablespoons of sunflower oil
Preparation of cream-filled canes with thermomix
PREPARATION STUFFED
- All the ingredients to the glass, we program
- 7 minutes / 90°C / speed 4
- Remove to a bowl and cover with skin film (in contact with the cream), so as not to create a crust. When it has cooled, we put it in the fridge for 1 hour, until use
ELABORATION OF CANES
- We turn on the oven at 200°C / heat up and down
- Unwrap the puff pastry sheets and cut each sheet into 4 pieces.
- Remove the cream from the fridge and put it in a pastry bag.
- Zig-zag the cream in the middle of each square, close one of the parts, and with the beaten egg, brush the dough and close with the other part, turn it over and brush with the beaten egg and sprinkle with the sugar
- Bake for 15/18 min. Remove and let cool on a wire rack
ELABORATION OF COVERS
- We undo the chocolate in a bain-marie, for this, we put a saucepan with water on the fire and on top the bowl with our broken chocolate, stir and add the oil. We pour into a jug to make it easier for us to cover the reeds
FINAL ELABORATION
- We put a baking paper on our counter, and on top, on a rack, our canes.
- We are covering with chocolate.
- Give a few light taps so that they release the excess chocolate and we arrange them on a tray lined with baking paper and put them in the fridge until the chocolate dries.
- THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION
Notes
We place the baking paper underneath, so we can recover the chocolate and pour it back into the jar to continue covering our canes.
recipe by Luz Maria Lagoa Vives
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