Diplomatic
Pan di spagna
Pasa sfoglia
Crema chantilly = crema pasticcera + panna montata
bagna all'achermes = sciroppo di zucchero (acqua+ zucchero in parti uguali) + alchermes
Le dosi non le inserisco perchè sono sempre le stesse basi sia per la sfoglia, che pan di spagna e crema pasticcera.
Sono veloci da fare se non si ha tempo, comprando sia la sfoglia che il pan di spagna al supermercato, basta fare un po' di crema pasticcera ed assemblare il tutot bagnando il pan di spagna. Ma l'acquisto al supermercato è consigliato solo in caso di disperazione, perchè la sfoglia ed il pan di spagna fatti in casa sono vermante tutta un'altra thing.
Bake a rectangle of dough to keep it from inflating previously perforated, double sized ripsetto the sponge cake.
Prepare the cream and let it cool. Fold in the whipped cream and turn it into chantilly.
position the base of pastry, and spread of Chantilly.
Soak the sponge and place it over the cream. Soak the surface again on the side of the sponge where it had been soaked and spread over the rest of Chantilly.
facend cover with the puff pastry to make sure the top is the one that was in contact with the blade in the oven, so that it is perfectly smooth.
qesto A point should put some weights on top of the cake and leave to rest in the fridge. I was in a hurry, so I immediately cut the cake in squares, dusted with icing sugar and put in paper cups.
E? very good. Keep in refrigerator to cool thoroughly.
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