❗️❗️ Todo Un Éxito Incluso Antes Del Primer Bocado | Tarta Regina de Salamanca
464 هزار بار بازدید -
4 ماه پیش
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A Success Even Before the
A Success Even Before the First Bite. This recipe for Regina Cake, a typical dessert from Salamanca (Spain), is a very easy to prepare sweet with three simple preparations: pastry cream, whipped cream and puff pastry. The combination of flavors of this Regina Cake could not be more successful, so it is a guaranteed success at the end of a meal with friends or family.
If you want to discover how to make Regina Cake from Salamanca city, don't miss the step by step video of this traditional recipe.
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🛒 Ingredients (21 cm / 8.2 in diameter):
🔸 1 square or rectangular puff pastry sheet
🔹 400 ml milk (1 ⅔ cup)
🔸 4 egg yolks (Large)
🔹 80 g sugar (⅓ cup)
🔸 35 g cornstarch (¼ cup)
🔹 Vanilla extract
🔸 200 ml heavy whipping cream (¾ cup + 1 tbsp)
🔹 30 g icing sugar (2 tbsp)
🔸 1 whole egg for brushing
🔹 2 tbsp of toasted almonds
🍳 Directions:
1️⃣ Prepare the pastry cream. In a saucepan, put the milk, egg yolks, sugar, cornstarch and a dash of vanilla extract. Mix with a hand whisk until everything is blended. Heat over low temperature and cook, stirring constantly, until it thickens. Transfer the cream to a deep dish and cover it with cling film (touching the cream surface), so that it does not form a crust. Allow to warm to room temperature and then chill in the refrigerator.
2️⃣ Unroll the puff pastry sheet. With the help of a plate, the base of a mold..., mark a circle in the lower right corner. The one I used is 21 cm (it can be 20 cm with no problem). Take out the plate and place the puff pastry circle on a baking sheet covered with parchment paper.
3️⃣ Cut 4 horizontal strips of about 1 cm at the top of the sheet and 4 vertical strips on the left side. Beat an egg and brush the edge of the circle, it will help the strips of puff pastry to stick).
4️⃣ Remove the first horizontal strip and delicately place it on the edge of the circle. Take a vertical strip and complete the first layer. If there is a little dough left over, cut it off. Brush with egg the placed strips and repeat the process until you are done with them. You will have 4 layers. Prick the center of the circle with a fork, place inside a circle piece of parchment paper and some dried beans to weigh it down and prevent it from rising during baking.
5️⃣ Brush the top edge with egg to brown it. Bake in a preheated oven at 180 ºC (350 ºF), with heat up and down, without fan, for 15-20 minutes, until you see that the puff pastry has risen and is golden brown. Take it out of the oven, remove the beans and the paper in the center. Cover the edge with pieces of aluminum foil to prevent burning and return it to the oven to finish cooking the base of the puff pastry (about 10 minutes). Then let it cool completely.
6️⃣ Whip the very cold cream with the icing sugar and some vanilla extract.
7️⃣ Whip the pastry cream to restore its creamy texture. Fill the puff pastry base with it, you can use a pastry bag like me or a spoon. Smooth the surface well.
8️⃣ Add a couple of heaping tablespoons of cream and spread it over the top, the rest distribute it in small mounds with a piping bag and a curly nozzle (this last part is optional, you can put the cream in a flat layer). Let cool in the refrigerator for a couple of hours. Serve with crumbles of toasted almonds or sliced almonds.
If you want to discover how to make Regina Cake from Salamanca city, don't miss the step by step video of this traditional recipe.
If you like easy #recipes, help us grow the #FoodAndGlory channel:
🔔 Subscribe to the channel to keep discovering easy and quick recipes.
👍 Give us a thumbs up so YouTube can recommend it to more people.
✍️ Leave us a comment, doubt or suggestion and we will kindly answer you.
❤️ Share this video with someone who will enjoy it as much as you.
🛒 Our Products on AMAZON: https://www.amazon.es/shop/foodandglo...
🛒 Ingredients (21 cm / 8.2 in diameter):
🔸 1 square or rectangular puff pastry sheet
🔹 400 ml milk (1 ⅔ cup)
🔸 4 egg yolks (Large)
🔹 80 g sugar (⅓ cup)
🔸 35 g cornstarch (¼ cup)
🔹 Vanilla extract
🔸 200 ml heavy whipping cream (¾ cup + 1 tbsp)
🔹 30 g icing sugar (2 tbsp)
🔸 1 whole egg for brushing
🔹 2 tbsp of toasted almonds
🍳 Directions:
1️⃣ Prepare the pastry cream. In a saucepan, put the milk, egg yolks, sugar, cornstarch and a dash of vanilla extract. Mix with a hand whisk until everything is blended. Heat over low temperature and cook, stirring constantly, until it thickens. Transfer the cream to a deep dish and cover it with cling film (touching the cream surface), so that it does not form a crust. Allow to warm to room temperature and then chill in the refrigerator.
2️⃣ Unroll the puff pastry sheet. With the help of a plate, the base of a mold..., mark a circle in the lower right corner. The one I used is 21 cm (it can be 20 cm with no problem). Take out the plate and place the puff pastry circle on a baking sheet covered with parchment paper.
3️⃣ Cut 4 horizontal strips of about 1 cm at the top of the sheet and 4 vertical strips on the left side. Beat an egg and brush the edge of the circle, it will help the strips of puff pastry to stick).
4️⃣ Remove the first horizontal strip and delicately place it on the edge of the circle. Take a vertical strip and complete the first layer. If there is a little dough left over, cut it off. Brush with egg the placed strips and repeat the process until you are done with them. You will have 4 layers. Prick the center of the circle with a fork, place inside a circle piece of parchment paper and some dried beans to weigh it down and prevent it from rising during baking.
5️⃣ Brush the top edge with egg to brown it. Bake in a preheated oven at 180 ºC (350 ºF), with heat up and down, without fan, for 15-20 minutes, until you see that the puff pastry has risen and is golden brown. Take it out of the oven, remove the beans and the paper in the center. Cover the edge with pieces of aluminum foil to prevent burning and return it to the oven to finish cooking the base of the puff pastry (about 10 minutes). Then let it cool completely.
6️⃣ Whip the very cold cream with the icing sugar and some vanilla extract.
7️⃣ Whip the pastry cream to restore its creamy texture. Fill the puff pastry base with it, you can use a pastry bag like me or a spoon. Smooth the surface well.
8️⃣ Add a couple of heaping tablespoons of cream and spread it over the top, the rest distribute it in small mounds with a piping bag and a curly nozzle (this last part is optional, you can put the cream in a flat layer). Let cool in the refrigerator for a couple of hours. Serve with crumbles of toasted almonds or sliced almonds.
4 ماه پیش
در تاریخ 1403/01/30 منتشر شده
است.
464,020
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