Strudel of Italian meringue with thermomix

Preparation of millefeuille of Italian meringue with thermomix

1. Unroll the puff pastry sheet, prick with a fork.
2. Place on a tray lined with baking paper, cover with another baking paper and place another tray on top to make weight and the dough does not swell.
3. Oven previously preheated to 200°, heat up and down
4. Bake for 15 minutes. Then, remove the tray on top and the paper, sprinkle icing sugar on the surface and put in the oven for another 15 minutes or until golden brown.
5. Turn off and let cool on rack.

ITALIAN MERINGUE

1. Sugar and water to the glass, (without tumbler)
2. 12 minutes / 115°C / Speed ​​2
3. remove to a jug
4. Butterfly in blades, clear in the glass, we assemble
5. 4 minutes / Speed ​​3’5
6. We lower the remains of the walls to the bottom, (without putting the beaker)
7. 15 minutes / Speed ​​3″5
8. In the first two minutes we are adding the syrup in the form of a thread.

MOUNTING

1. Cut the puff pastry in half. We remove the edges to match.
2. We are placing the meringue in parts, each time we will stretch and smooth.
3. We place the puff pastry sheet on top; We press lightly to settle it, and we will finish covering the holes with more meringue and smooth with a spatula.
4. Sprinkle icing sugar on the surface and put it in the fridge for a few hours so that the meringue settles and we can cut it into portions and it doesn’t fall apart.
5. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION