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Canderel

Canderel

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Crunchy Raspberry

30 mins
15 mins
Low
60
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Try this crunchy raspberry with a creamy filling of custard, low in sugar that becomes an excellent option, because it does not contain calories. Also it is really delicious.
Learn more about Canderel

Ingredients

8 portions
  • 4 eggs
  • 4 tablespoons cornstarch
  • 8 envelopes Canderel® Stevia
  • 2 tablespoons liquid vanilla
  • 4 cups milk
  • 1 cinnamon stick
  • 1 cup flour, to spread the puff pastry
  • 500 grams puff pastry
  • 1 cup raspberry
  • 1 egg, to varnish
  • to taste chocolate, melted, to decorate

Preparation

Preheat the oven to 180 ° C.
In a bowl add the eggs, the corn starch, Canderel Stevia®, vanilla essence, whisk until integrating and slightly changing color. Reservation.
In a saucepan over medium heat heat the milk, with the cinnamon slit, without boiling.
Add a little warm milk to the eggs, beat vigorously, pour the rest of the eggs into the hot milk and, while stirring, cook until you get a thick cream. Allow to cool 2 hours in refrigeration.
On a floured surface, spread the puff pastry until you get a thickness of 3mm, Cut 12cm by 12cm squares.
With the help of a knife, cut the corners forming a square leaving a space of 1 cm between the edge.
Add the filling in the middle of the square, join the edges towards the center forming a flower and place a raspberry in the middle. Fill the spaces with more cream and place halves of raspberries.
Varnish with egg and bake for 15 min. Chill and decorate with melted chocolate.

PRESENTATION

On a grid and a small plate, and accompanied by a cup of tea.

TIPS

You can substitute cornstarch for wheat flour.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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