Fruit puff pastry recipe with cream and chocolate filling

the puff pastry It is one of the best known and most used pastry doughs; its origin, possibly in France, dates back several centuries.

This crispy dough starts from a base of flour and water, which is stretched, filled with butter at its origin and, by means of the simple and double fold methods, a dough is shaped that rises in the oven, leaving a crisp, airy structure with a delicate buttery flavor. Butter. Currently, hydrogenated vegetable fat is widely used, which replaces butter; This one lowers its cost and is more practical to use, however, its flavor differs a lot from the original.

Puff pastry is usually applied to sweet and salt: tartlets, empanadas, cakes, snacks, among others. Making it is not really very complex, but it does have its technique and time, so for today’s recipe you can use one of the various options that we find already made in supermarkets and are available to everyone.

Ingredients:

– ½ kilo of puff pastry

– Flour to spread

– 1 egg

Elaboration:

– Spread the puff pastry on the table with a little flour so it doesn’t stick.

– Form a circle and paint the edges with beaten egg.

– Cut a strip of dough and wrap it around the edge of the puff pastry circle forming a kind of crown.

– Paint all the dough with beaten egg, let it rest for 30 minutes and bake at 170 degrees for 30 to 35 minutes until it’s crispy and golden.

Custard cream

Ingredients:

– ½ liter of milk

– 4 yolks

– 50 grams of cornstarch

– 125 grams of sugar

– Orange peel

– 1 cinnamon stick

– 250 grams of whipped cream

Elaboration:

– Boil the milk with the orange peel and cinnamon stick, strain and reserve

– Mix cornstarch with eggs and sugar until dissolved.

– Add it to the previously boiled milk and cook over a very low heat for 10 minutes, until it takes shape. Strain and refrigerate.

– Beat the milk cream until stiff and, when both are at the same temperature, mix them with a spatula.

Ingredients:

– 250 grams of 55% chocolate

– 125 grams of milk cream

– Roasted nuts (almonds, walnuts or hazelnuts)

Elaboration:

– We dissolve the chocolate in a water bath and add the previously boiled cream.

– Then add the nuts, stir and let stand.

fruits and glitter

Ingredients:

– Peach, strawberries, kiwi to your liking

– 250 grams of water

– 100 grams of glucose

– 100 grams of sugar

– 15 grams of cornstarch

– 5 grams of gelatin without flavor

Elaboration:

– Chop the fruit into small cubes.

– Put the water with the glucose to boil and let stand.

– Mix the gelatin, cornstarch and sugar with a rod until they are integrated.

– Add this mixture to the hot water and, with the help of a rod, cook for about 3 minutes over low heat until it dissolves.

Mounting

– Place a layer of chocolate filling at the base of the baked puff pastry disk.

– On this, a pastry cream layer.

– Cover with the chopped fruits.

– Paint with the fruit glitter with the help of a fine brush.