200 gr sugar
75 gr flour.
Here we go:
Separate the yolks and whites in two different bowls And paint the paint with butter 🙂
Make sure that there is no egg yolk in the bowl, otherwise the whites will not mount properly.
Add a pinch of salt to the egg whites to help the process. Begin beating the whites using an electric whisk, gradually increasing the speed.
Mix both flours and sieve it.
Also, add sugar and lemon zest to the yolks.
Whisk until custard.
Add some sieved flour to the custard.
Merge slow, doing circles.
Add the rest of it and merge again 🙂
Repeat the process with the mounted whites.
And… it´s done!
Custard, pan and oven 🙂
Pre-heat oven: 180ºC
I had some free time this morning. I decided to cook. The most difficult thing is to translate. Probably most of you know them with another name. Here we call them “miguelitos”, something like “little Mikes”. Summarizing: puff pastry with cream 🙂
- Puff pastry. Can you believe it?
- One egg.
Extend the puff pastry and well, you know what to do with the egg 🙂
With a paintbrush, paint your puff pastry with the egg. Then, cut the pastry as you like!
Preheat the oven to 180ºC.
Bake at 180ºC, 10-15 minutes.
For the cream:
- 36 grs of cornflour.
- 90 grs of white sugar.
- 500 ml of milk.
- 4 yolks
- Lemon peel
- Mix sugar and cornflour.
- Add the yolks
- Stir well.
- Add milk to the mix and stir again.
- Add the lemon peel.
- Cooking at low temperature, keep stirring until you get a thick texture.
- Put the cream on a plate.
- Remove the lemon peel.
- Cover the cream with transparent paper.
- Wait until it gets the ambient temperature.
Keep an eye on:
- Remove when is golden.
- Wait and cut them.
- Fill the puff pastry with the cream.
- Cover with sugar glass.