Name: Cau00f1as rellenas de crema con thermomix
Cook time: 30 min
Total time: 30 min
Yield: 6 personas
Cuisine: Cocina espau00f1ola
Ingredients: 2 planchas de hojaldrer; Huevo batido( pincelar)r; Azu00facar ( espolvorear)r; INGREDIENTES RELLENOr; 375 ml lecher; 3 yemasr; 38 gramos maicenar; 100 gramos de azu00facarr; Esencia de vainillar; INGREDIENTES COBERTURAr; 400 gramos chocolate ( de vuestra preferencia, yo he utilizado negro del 72%)r; 2 cucharadas soperas de aceite girasol

(1 votes, average: 5.00 out of 5)

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

Cooking time:

30 minutes

Total Time

30 minutes

Kitchen room

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