🍰Najlepsza kremówka napoleonka jaką jadłam #napoleonka #kremówka #ciastofrancuskie #krembudyniowy🍰
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Form 22x22 cm
A glass of 250 ml
The dough prepared in this way is very easy to cut. The cream is delicious, delicate and fluffy.
500 ml of milk
2 sugar-free cream puddings (40 g each)
80 g wheat flour type 450 (half a cup)
170 g sugar (3/4 cup)
5 yolks
Mix thoroughly.
Boil 500 ml of milk
Add the prepared pudding and bring to a boil.
Pour the pudding into a clean bowl. Cover with foil in contact and set aside to cool completely.
Divide the finished puff pastry (straight from the fridge) into 18 equal squares
Bake for about 15-20 minutes (until golden color) without convection, heater up and down in an oven preheated to 180 degrees on the 2nd level from the bottom. Let it cool.
200 g of soft butter (1 stick)
Beat until the butter turns white and fluffy
Add spoon by spoonful of cold pudding. Keep mixing.
At the bottom of the form (I will secure the whole in the edge) put 9 squares of cooled puff pastry.
Put the prepared custard cream
Lay out the remaining squares of puff pastry.
Put in the fridge for about 2 hours.
Sprinkle with powdered sugar
Music: Exhale Library - Jeremy Blake
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در تاریخ 1402/05/10 منتشر شده
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