The cream cake is a delicious cake consisting of a classic puff base, filled with pastry cream.<\/p>\n
The structure that supports burning is the leaf. Puff pastry is obtained from wheat flour, water, salt and butter of the best quality, which is used for laminate<\/span>. First we make a block and let it rest. After an hour, spread the dough and apply the butter. Then we make the folds and let the cold dough rest for a minimum of 30 minutes. We will repeat this operation three times. Before baking it we will have had to refrigerate it for at least another hour. <\/p>\n Making a sheet is a challenge. If we respect the times and the ingredients are of first quality, we will achieve a delicate, subtle, elegant and very crispy sheet. We will be able to observe the thousand sheets of this extraordinary sheet. <\/p>\n The filling of the tortell, is a soft and silky pastry cream. Made from milk, eggs, sugar, wheat flour and vanilla, it is simmered until a stable and silky texture is obtained. Finally, with a pastry hose, we will generously fill with cream between the two floors of sheet. Before closing the hat, we will burn the pastry cream with the appropriate shovel. Polish sugar will decorate the last layer. <\/p>\n