Confectioner Eva Arginiano makes just a spectacular dessert: a crown of pastries, an exquisite recipe, easy to prepare and with an even more spectacular presentation.
Ingredients (4 people):
- 250 ml of water
- 125 g flour
- 100g butter
- 4 eggs
- 350 g confectionery cream
- 100 g whipped cream
- extra virgin olive oil
- mint leaves
- For caramel:
- 100g sugar
- 1 teaspoon lemon juice
Preparation of the recipe for Corona de choux cakes by Eva Arginiano:
Heat the water in a casserole, add Butter and a pinch of salt. Mix the ingredients until the oil dissolves. Includes blow out and stir in flour fine until you take homogeneous mass.
Switch dough in a bowl and add a egg. Mix well with hand rod until the egg is perfect integrated into the dough. Repeat the process with the remaining eggs, adding them one by one. come in dough in pastry bag with smooth nozzle.
I draw 4 circles with a diameter of 12 cm on a large piece of parchment paper and place it on a oven plate. Cover the edge of the circles with 2 rounds of pastries. come in pastry bag the smooth nozzle in another with a coiled nozzle and forms 4 buttons of 4-5 cm (small piles) on the free space of the paper on the baking tray.
come in tray in the oven (preheated) at 180º (heated up and down with a fan) for 30 minutes. Remove the pan from the oven and wait crowns and buttons cool.
come in cream in a bag for pipes (with smooth nozzle), fill the buttons confectionery and book them. Put it on cream cream in another pastry bag with a smooth nozzle. Using a serrated knife, cut the crowns in half (as if they were sandwiches), fill them with confectionery cream and book them.
To do candy, heat the sugar with lemon juice in frying pan. Wait for the sugar to melt without being overcooked. Grease a spoon with a little oil, take candy and go surface smearing crowns and buttons to shine.
Insert the buttons into the hole in the crowns and serve. Decorate the plates with a few mint leaves.
To prevent the dough from falling out, it is very important not to open the oven until they are well browned.
Presentation of the recipe for Corona de choux cakes by Eva Arginiano:
.related.rel-taboola grid-template-columns: 1fr! important; .
Thanks for reading.
David from 55000 Recipes