The cream bayonese is a traditional dessert very simple to prepare, you will only need puff pastry layers and the filling, in this case, the filling will be cream. However, you should know that it is also very popular to make this recipe with angel hair, chocolate, strawberries, among other ingredients. This dessert is served in squares or in rectangles, which can be equal or of different sizes. In recipes we show you how to do cream/b bbayonese. Lets cook!
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Cream bayonese ingredients: |
| 2 rectangular puff pastry sheets 3 tablespoons of sugar sugar glas para the cream 500 milliliters of milk 4 pods of egg yolks 100 grams of sugar (½ cup) 50 grams of cornmeal (starch) 1 tablespoon vanilla essence soup |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Cream bayonese ingredients:
1. To start with the cream bayonese recipe, you must first prepare the cream. We advise preparing the cream before, since it is better to cool well, so if you can and have enough time, make the cream in advance. To do this, separate the yolks from the whites of the 4 eggs and put a bowl with the milk, add the yolks. Bat and mix.
2. Add the essence of vanilla and sugar, mix well. Followed, add cornmeal and beat with some rods until cornmeal is well dissolved without lumps. Next, incorporate the mixture of the cream in a saucepan over medium heat. Remove until the cream starts thickening.
3. When the custard is ready to fill the cream bayonese, turn off the heat. Then, pass the cream to a bowl and let it cool at room temperature. Cover the cream with transparent film and enter the fridge until it cools.
Trick: The plastic attached to the cream should be so that a crust is not formed in the cream.
4. Light the oven to 170 ºC with heat up and down. Next, on a baking plate, place vegetable paper and extend one of the puff pastry sheets above the sheet. Cover the cold cream throughout the dough and leave a little edge around.
5. Cover another puff pastry sheet with custard and seal the edges tightening with your fingers. On the other hand, pour a little of the egg whites in a bowl, bat and with a brush paints the entire base of the Bayonese cake. You must also do it on the edges.
6. Enter the Bayonese cake into the oven, specifically in the central part of the oven. Wait until it is well brown, approximately 15 minutes, but it will depend on each oven.
7. Remove the bayonese of oven cream and let it cool. When serving sprinkle the entire surface with Glass sugar. List to serve! What do you think of this bayonese cream dessert? Tell us in the comments your opinion.
