Pantxineta or Panchineta with thermomix
The panchineta is a typical Basque dessert (in Basque pantxineta) is a cake with a puff pastry with almonds, filled with cream and decorated with icing sugar.
Ingredients of the pantxineta with thermomix
2 sheets of puff pastry round
2 egg yolks to paint
200gr.of chopped raw almonds
2 tablespoons of sugar (to sprinkle on top of the almond)
Custard cream :
750 g of milk
60 g of cornstarch
150 g of sugar
1 cinnamon stick
Skin of a lemon
1 teaspoon liquid vanilla
Preparation of Pantxineta with thermomix
We are preheating the oven to 200ºC.
We put on the cream and for that we put all the ingredients in the glass and program
7 minutes / 90º / speed 4.
After 5 minutes go looking at it because depending on the use we are going to give us we will be more or less thick.
With 7 minutes it is very thick. We took the custard from the glass and we reserved it in a covered container with film that I touched the cream to avoid crusting.
We put the puff pastry in 2 circles, one of them a little bigger than the other one that is the one we will use as a lid, we put the smallest circle on the baking tray that we will have covered with baking paper, we paint the edges with a brush with the egg yolk, spread the cream over the puff pastry cover with the large circle of puff pastry, pressing the edges and paint again the surface with our brush and egg yolk, crush the edges well with a fork, put the chopped almonds above and sugar.
Bake at 180º C for 20-25 minutes. Sprinkle with icing sugar.
NOTE: the pantxineta is usually eaten warm