A combination of pastries, I prefer the early cake, the color is beautiful and the shape is regular, not easy to fall off, more suitable for cake combinations, of course, in addition to the use of chiffon cake and so on to make, Italian cream cream is the classic cream cream of Italian cake, generally used in mounting, it is not sweet, delicate and delicate, and then with the nut flavor of walnuts, Napoleon crisp delicious is its puff pastry and other desserts with the collocation, I remember that I have not really eaten the most authentic Napoleon crisp, I eat the feeling is crisp and delicate and silky, The reason why I mix walnuts myself is because of my own perception of food, I always feel that the combination of Italian cream cream and walnut should be able to provoke the taste buds nerves at once, slightly bitter and crispy walnuts with the delicate silkiness of Italian cream cream, the aftertaste is permeated with a rich butter aroma, this is my understanding of Italian desserts, I have not been moved far, I have not been immersed in walking under the plane trees in Paris, France, holding a book with the aroma of coffee on the street to consume slow time, but I can outline this vivid picture from the chef's craftsmanship. And I want to taste food and make food complement each other, conveying the same feelings and feelings to each other
by jessica83321
Mille-feuille puff pastry 3 slices
6 walnuts
Italian Cream Cream Below is the amount of ingredients
Butter 85g
Egg whites 38g
62.5g sugar
Lemon juice 3 drops
Table salt 1g
Vintage Cake The following is the amount of ingredients
3 eggs
Corn oil 37
Wheat flour 45g
32.5g sugar
Milk 30g
1, first make the ancient cake: corn oil heated for a while or microwave for a minute
2: Put the flour in and stir without particles
3: Separate the egg yolks, put the egg yolks into the pan of flour oil and stir, then add the milk and stir
4: Add sugar to the egg white three times and beat until wet foaming
5: First add half of the egg yolk paste to the egg white and stir, remember to cut and mix, and then pour the other half of the egg white and stir
6: Put it in a baking dish and shake it, bake in a 150-degree fire bath for 60 minutes
7, Italian cream cream production, add sugar, lemon juice, salt to the egg white, take another basin to add water and wait for it to about 60 degrees, touch the pot with your hand but there is no boiling state, the egg white basin is stirred in water, slowly stir until the sugar melts, and then quickly stir until the meringue is lifted up to appear a small hook
8: Soften the butter at room temperature, add a small amount of meringue and stir
9, stir in parts so that the butter does not separate oil and water
10, Italian cream cream finished product, it tastes not too greasy, and there is a butter aroma, the refrigerator is taken out a little hard, the room temperature will soften a little, and Napoleon crisp in the puff pastry together is a perfect match, it can also be used for mounting, compared to animal cream I prefer some, the characteristics of Italian pastry are on the heart, each ingredient must be carefully made through thousands of hammers to complete, even if it is a cream cream, do not casually send cream on the finish
11, the following is the snowflake frosting walnuts made, walnuts take out
12: Grind with a rolling pin and try to make the grains as small as possible
13: Heat the sugar in water, and stir-fry the walnuts when small bubbles appear, until a thin layer of snow frosting is attached to the surface, and the more it is fried, the drier it is
14. Finished product
15: Cut the puff pastry and bake it in the oven to make it flat
16, the ancient cake cut off the edge of the skin, let it neat
17, with a knife one break two
18. Attach cream cream
19: Sprinkle with walnut sugar, put on the baked puff pastry, put on a layer of ancient cake, press it slightly, squeeze a layer of cream cream, and finally put a layer of puff pastry
20, put in the refrigerator refrigerated for 1 hour, easy to coagulate cream, good cut, not very good to cut, puff pastry is too crisp, walnuts are too hard, the cake is soft, so when cutting, cut with a saw knife, when it should be pulled, when it should be cut, it is difficult to describe, this step is only to test the technology
21. No filter
22, just rely on the combination of ingredients, it is enough
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