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Cream and toasted yolk pastries with thermomix

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12 June, 2024

This recipe has been made by our friend Luz María Lagoa Vives. Hello comrades. To calm my nerves for tomorrow, yesterday I released a CD of Genoese that I had in the freezer, as well as cream in the refrigerator since for a while I will be dying of desire to make, and maybe everything was going to spoil, I have made some cream puffs with yolk cream. Tell you that they are sublimely good.

Another recommendation that you can present individually if you have an event coming up. At the end of the recipe I will give you some tips for unmolding.

Although you can also make it in a cake format in a mold of about 18/20 cm in diameter, I recommend it. Now yes, until we return COMPANIONS ❤❤

Cream and toasted yolk pastries with thermomix

People

Cooking time:

30 minutes

Total Time

30 minutes

Kitchen

thermomix

Category:

desserts with thermomix

Ingredients of cream and toasted yolk pastries with thermomix

BASE

fine Genoese disc
SYRUP
150ml water
90 gr sugar
45 ml liquor (or rum)

MOUSSE

450 ml cream (whipping)
80 gr powdered sugar
4 leaves and a half neutral gelatin
30 ml milk

YOLK CREAM

4 yolks
15 g cornstarch
150 gr sugar
50 ml water
Vanilla
1 sheet and a half neutral gelatin
Sugar (to caramelize or burn)

Preparation of cream and toasted yolk pastries with thermomix

You already know the Genoese process,

SYRUP

Everything, except the liquor, in the glass,
20 seconds / speed 2,
then,
3 minutes / 100°C / speed 2,
We pour into a bottle and add the liquor.

MOUSSE

We hydrate the gelatin in cold water, 6/8 min.
Butterfly in blades, cream and glass in the glass, semi-assemble, so that it has body but with shallow peaks or grooves, at speed 4.
We heat the milk without it boiling, we drain the gelatin and add it to it, we let the temperature drop a little and now we add 4 tablespoons of the semi-whipped cream and integrate. Once this is done, we add it with the rest of the cream, we integrate with the spatula.
We pour into a bag to facilitate filling the holes in the mold.
Using a glass or similar, we cut out the circumference of the holes in the mold, the cake.
We place them in each hole and syrup them.
Next, we pour the mousse, leaving a few millimeters free where the yolk cream will go.
We put it in the freezer for about 2 hours or in the refrigerator for about 4 hours.

YOLK CREAM

We hydrate the gelatin in cold water, 6/8 min
Rest of ingredients to the glass,
4 minutes / 90°C / speed 4
We drain the gelatin and add it to the glass,
1 minutes / speed 4
Pour into a bowl and cover with skin-friendly film (in contact with the cream) so as not to generate a crust.
Let it cool at room temperature
After our cupcakes have rested and without unmolding, we place the yolk in a pastry bag and fill it on top of the mousse.
We take them back into the cold

TRICK TIPS

It is recommended that our cupcakes come out perfectly and that there are no traces of mousse in the mold and thus facilitate unmolding, freezing for about 2 hours.
Then, we unmold, pour the azuquita on top and burn with a blowtorch.
Besides, what I do, once unmolded and decorated, place them on a tray and keep them in the freezer.
When we go to taste them, I remove them 30 minutes in advance / and they are super
ONLY LEFT TO ENJOY, GOOD PROFIT