The puff pastry braid is a very traditional recipe in the world of confectionery. It is a delicious dessert made with puff pastry and with an exquisite filling of the classic pastry cream. The braided has on its top delicious sprinkled almonds and a glass sugar sauce.
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Ingredients4 portions
Preparation
Mix 500 ml of milk with 75 g of sugar. Boil the mixture while continuing to beat.
Blanch 2 eggs with 75 g of sugar. Add 10 ml of vanilla. Stir.
Combine 30 g of flour with 30 g of cornstarch.
Incorporate the liquid mixture to the dry ingredients.
Temperate the eggs with a little of the milk.
Stir the eggs with the milk, once tempered. Beat until thickening the pastry cream.
Flour a surface. Spread 1 kg of puff pastry to 1 cm thick. Cut a rectangle of 20 by 40 cm. Cut strips at 45 ° on both sides of the pasta. Fill with the cold pastry cream. Wrap braiding strips. Coat the braid with beaten egg.
Sprinkle with sliced almonds. Bake at 200 ° C until the puff pastry is golden brown.
Mix 300 g of icing sugar with 1 egg white. Cover the braid with the glaze.
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