This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello companions. Well, like every pastry Friday, I stop by here to sweeten the entire group,,, with a new recipe. Puff pastry, cream and peaches, sounds delicious, right?
I encourage you to do it.
My initial idea was to add strawberries, I had them reserved in the fridge, but yesterday, when I came back from work, they had volatilized like the espetec,,, ?. So looking in the pantry, a can of peach in syrup appeared. let’s mess
Peach cream tart with thermomix
People
4
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Ingredients for Peach Cream Tart with thermomix
- 2 sheets of puff pastry
- Icing sugar (to sprinkle on the finish)
pastry chef
- 638ml milk
- 375 ml cream (to mount)
- 150 grams icing sugar
- 4 yolks
- 62 grams flan powder (potax brand that has no added sugar)
- 62 grams cornstarch
- 75 grams butter
- Vanilla
OTHERS
- 1 can of peach in syrup (without its juice)
Preparation of peach cream tart with thermomix
PUFF PASTRY
- Unroll the puff pastry sheet, place it on a baking tray, prick it with a fork, on top of it a baking paper and a tray (so that it acts as a counterweight and does not swell excessively).
- Preheated oven to
- 200°, heat up and down
- Bake for 15 minutes, then remove the paper and the tray and bake for 5 minutes so that it browns a little.
- When cool, with a serrated knife, we will count 2 squares of 20 × 20 cm
- Proceed in the same way with the other sheet of puff pastry.
CREAM
- Dilute the cornstarch and flan powder in 250 ml of milk
- Then we add it to the glass along with the other ingredients, except for the essence.
- 10 seconds / speed 3
- Then,
- 10 minutes / 90° / speed 4
- Pour into a bowl and pour in the essence. We cover the skin with film (in contact with the cream), so as not to generate a scab. When it tempers, we take it to the fridge for about 2 hours.
MOUNTING
- Line the base of the mold with baking paper and sides with acetate (failing that with baking paper) 20 × 20 cm.
- Place a puff pastry sheet at the base of the mold, add half of the cream, smooth it out.
- Now around, we place peach wedges and in the middle, peach pieces.
- We pour the remaining cream. We smooth.
- We place the other sheet of puff pastry, we press lightly so that it adheres to the cream.
- Cover and leave in the fridge for a few hours or better overnight.
- Then, we unmold and sprinkle icing sugar on the surface
- ONLY LEFT TO ENJOY, GOOD APPRECIATION.