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Cream fritters manchegos
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Cream fritters manchegos

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Cream fritters manchegos Cream fritters manchegos Presentation Transcript

  • Cream fritters MANCHEGOS
  • I N D E X
    • Page 3 Ingredients Cream Puffs
    • Page 4 Ingredients Filling
    • Page 5 Cream puffs preparation
    • Page 8 Filling preparation
  • INGREDIENTS Cream fritters * 75 Grams Of butter * 500 Grams of flour * ¼ Litre of water (can be half water and half milk)‏ * 4 - 5 Eggs * Salt * Olive Oil Page 2
  • INGREDIENTS FILLING * 3 egg yolks * ½ Litre of milk * 1stem of cinammon * Lemon peelings * 125 Grams of sugar * 50 Grams of flour Page 2
  • Cream Puffs Preparation (i) Boil in a pot water and salt. As soon as it has boiled, add the butter. Once melted add flour and knead at low heat with a spatula. Page 2
  • Cream Puffs Preparation (ii)‏ As soon as the dough is made a dry ball that does not stick on the pot, (2 minutes) remove and let it cool off. Add whole eggs (without beating) one by one and mix with spatula. The dough must be consistent. Page 5
  • Cream Puffs Preparation (III)‏ Add oil to a pan and heat until really hot. With a spoon smeared in oil place balls of dough in oil mixing with a whisk. Place a few so that they don't stick when they inflate. Remove when brown. Page 5
  • Preparation of the Filling - Boil milk with cinammon and lemon peelings. -Mix apart egg yolks sugar and flour. Once the milk has boiled mis with yolks nonstop. -Once this has boiled, remove from heat and continue mixing so that it doesnt stick. Place in a cold recipient. -Fill cream puffs with a pastry bag and add icing sugar. -Note: to obtain icing sugar, just grind normal sugar in coffee grind. Page 2