Yesterday I made these cream puffs, but not was San Jose. I've eaten a ........ ina. But how can they be so Gudur? On a dreary afternoon and brought me freddolino heat, smells and fun.
Make it a bit 'you too, so for March 19 will be trained that beautiful!
puffs of St. Joseph
(serves 8). Ingredients For the cream puffs
Water: 250 g. Flour: 125 g butter, 60 g-Eggs: 4 - Salt: a pinch
INGREDIENTS For the pastry cream milk: 500 g - Sugar: 3 tbsp - Flour: 3 tbsp-Eggs: 1. -Egg: 2 - Vanilla: half a bag
PREPARATION Put the water on the fire in a Pentolina steel with the thick bottom and when the water is very hot but not boiling, add butter and salt.
When it boils pour the flour and stir with a wooden spoon to prevent the formation of grumi.Continuare to run until the mixture is detached from the walls of pentolino.Fate cook it for a few minutes. Pour the dough on a marble surface to cool
Pour into a bowl and add the eggs one at a time (do not put the second egg until it is well absorbed above) by mixing vigorously with electric whips (better yet, do with Ken) The dough should be smooth and silky. Formed with the help of two tablespoons of balls of 3-4 cm and pour the oil very hot (should be plenty) PREPARATION
of custard.
Whip the egg yolks and sugar, add flour and vanilla, without forming lumps, add milk slowly and stir bene.Fate cook over medium heat stirring constantly with a wooden spoon until the cream thickened. Let it cool and then stuffed it with the cream puffs, cut a hole in the side and inserting the cream with a syringe fitted with suitable nozzle (or you can also use just a teaspoon)
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