Ideal for sharing during this Lenten season. It is a delicious dessert, the wind buñuelos with pastry cream, with a crunchy texture and creamy filling; the perfect combination.
For the pastry cream:
In a pot, place the 2 egg yolks and beat with the 3 tablespoons of sugar until well mixed, then add a little milk and continue mixing.
Add the 2 tablespoons of cornstarch and continue beating, add the rest of the milk with the vanilla essence, place over low heat and add the butter.
Beat to prevent sticking when boiling, leave on the heat for a few seconds without stopping to beat. Remove from heat and place plastic wrap inside the pot touching the cream and let rest preferably for a day.
Preparation of wind buñuelos:
In a pot, place the milk over medium heat and add the butter, sugar, salt, rum, and stir constantly until everything is well incorporated.
Add all the flour at once and with a spatula start stirring until a uniform dough forms that does not stick to your fingers.
Let rest for 15 minutes and add the eggs one by one until the dough forms peaks. In a pan with plenty of oil, use two spoons to shape into balls and turn to brown on all sides, then coat with sugar, pinch, and fill with pastry cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?