Kiwilimón

Recipes:

3 Photos

Upload your Photo

Kiwilimón

Braided Puff Pastry with Toasted Almond and Cream

Name: Braided Puff Pastry with Toasted Almond and Cream
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Francesa
Ingredients: 1 kilo puff pastry; 150 grams almond, toast and filleted; 500 milliliters milk; 150 grams sugar; 2 eggs; 30 grams cornstarch; 30 grams flour; 10 milliliters liquid vanilla; 300 grams powdered sugar; 1 egg white

30 mins

20 mins

Half

4.7142857142857

7 comments

Kiwilimón

	348
Favorites

Collections

Glider

Super List

Upload a picture

To print

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.

Learn more about Kiwilimón

Ingredients

4 portions

Select all ingredients

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.