No one bites a sweet or at least so says the Spanish proverb. If it is also one of these gypsy bracites stuffed with custard, would you not feel tempted to repeat? Tender, juicy, creamy … mmm! They have everything and against what it may seem, they are not complicated to do even if you have to make several elaborations. Read the recipe, take good note and you will see that it is easier than it seems with recipes.
| 🚻 12 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make gypsy breeds: |
| For the cake :: 120 grams of sugar 120 grams of flour for pastry 5 eggs m 1 pinch of salt 1 pellizco of chemical yeast (driver) | For the syrup :: 50 grams of sugar (¼ cup) 70 grams of water unas droplets of vanilla, lemon or rum essence (optional) para the custard :: 4 egg yolks 500 milliliters of milk whole 125 grams of white sugar 40 grams of starch or cornmeal 1 vanilla pod sugar glas to decorate |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gypsy breeds:
1. We start with the cake plate to prepare the arms stuffed with cream. To do this we put in a bowl the eggs and the sugar and with the help of some electric rods beaten until it is a spongy dough.
2. We sift in the bowl the flour together with the salt and yeast and mix with enveloping movements so that the mixture does not fall.
3. We lined the oven tray with baking paper, we pour the dough of the gypsy arm sponge approximately ten minutes.
4. When the sponge cake is ready we take it out of the oven, we split in two equal halves on the long side, sprinkle with a little sugar sugar and roller each of the halves on a clean cloth of kitchen or on a baking paper , although I prefer to do it on the kitchen cloth. We reserve.
5. While we prepare the syrup by putting the water, sugar and essence that we like the most. We are stirring to undo the sugar and do not burn and withdraw when it starts thickening and acquiring the consistency of a syrup. We remove from heat and reserve.
6. To prepare the custard we put in a pot the milk and the open vanilla pod along to heat to boiling. While in a bowl, we put the sugar and yolks together with the flour and mix until you get a homogeneous dough.
7. When the milk breaks to boil we remove it from the heat, we take out the vanilla sheath and little by little, in a continuous thread, we add the mixture to the pot at the same time that we are removing with some manual rods. This process is done outside the fire, it is very important for the custard to go well.
8. Once we have the yolks incorporated into the milk we put the casserole on fire and stir continuously and in the same direction until the mixture thickens. We remove from the heat, cover with a transparent film in contact with the custard so that it does not scratch and reserve to temper.
9. Once temperate, it only remains to mount the gypsy arm stuffed with pastry cream. Carefully unlock the biscuits and paint them with the syrup with the help of a kitchen brush.
Trick: Be careful not to spend since the arms of Gypsy of Cream would be too soft and break.
10. We distribute the custard between both parts of the sponge cake and roll again. We split each roll of gypsy arm stuffed in six portions of similar size.
Trick: If we have left cream we can spread a thin layer at each end of the stuffed bracites.
11. Before serving, we sprinkle with icing sugar the gypsy pieces stuffed with custard. There are many more ideas.
