Apple strudel
by
6 recipes
Puff pastry snails with pastry cream
ingredients
servings
5
Puff pastry
250 oz
White sugar
2 teaspoons
Icing sugar
10 spoons
Full fat milk
250 fl oz
Egg, yolk
2 unit
Vanilla extract
1 spoon
White sugar
120 oz
White corn flour
50 oz
Butter
50 oz
Lemon peel
2 spoons
Bakery products from Spain
Puff pastry snails with pastry cream
Puff pastry snails with pastry cream
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
A rich puff pastry filled with cream and sprinkled with sugar ideal to accompany with a good coffee
preparation
step 1
We start making the pastry cream: Put the milk in a saucepan together with the lemon peel, the vanilla seeds and the vanilla essence. Let it simmer until it boils.
step 2
Turn off the heat and cover with a film and let infuse for 30 minutes. In a separate bowl we add the egg yolks, along with the sugar until the yolks whiten. We add the maizena fully integrating.
step 3
After time we sipped the milk for any leftovers that may remain. We return to pass to the saucepan under low heat we add the previous mixture and with rods we are stirring constantly until it thickens.
step 4
Let it cool at room temperature. Once cooled we take a minimum of 2h to the refrigerator, to thicken completely and take more body. We put to preheat the oven to 200ºC heat up and down.
step 5
We put flour on the work table and proceed to stretch the puff pastry. Put white sugar in the puff pastry and with the roller gently let's press.
step 6
Fill the sheet with the cream fold the dough in half and with a cutter we are making strips and we roll it forming the shape of a conch. In a tray place the paper and oven and put the shells.
step 7
Bake with heat up and down at 200 ° C for the first 10 minutes, and at 180 ° C for the next 10 minutes.
step 8
Remove from the oven and let cool on a rack.
step 9
Once cool, we sprinkle sugar glass on top.
