28. 1. 2021
Author: Vlastimil Jaša
Company: Retigo
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Allergens: 1, 3, 7, 8 Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová
Puff pastry: We weigh water, milk, butter, salt and sugar into a saucepan, bring to a boil and add flour. Evaporate for about 1-2 minutes while stirring constantly. Mix in a mixer with a paddle until cold. Stir in the eggs. If necessary, dilute the mass with a little water. Using a bag with a large star tip, spray a 7 cm diameter wreath on a baking sheet with a silicone mat. Place in the heated chamber on the specified program. After baking, remove from the oven and let cool. Yolk creme patissiere: Mix custard powder and egg yolks in 100 ml of milk until smooth. Bring the remaining milk, butter, sugar and vanilla to a boil. Pour in the stirred mixture and boil properly for 2-3 minutes. Cool covered with foil. Yolk-buttercream: Beat the crème patissiere until smooth with the rum and beat in the softened butter. Fill a bag with a star tip with the cream. Glaze: Put sugar, lemon juice and oil in a bowl. We rub it by hand until it is smooth into a thick glaze. You can tell when it's done when the frosting slowly drips from the spoon and covers well. Completion: Cut the cooled wreaths lengthwise, fill with cream. Dip the tops in the frosting, let them drain and place them on top of the sprayed filling.
Perforated aluminium sheet, teflon coated
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