BERLINAS STUFFED WITH PASTRY CREAM π
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Ingredients
For the sedans:
125g of milk
7 g dry baker’s yeast
40g sugar
40 g butter or margarine
1 egg
300 g of flour
1 pinch of salt
Icing sugar for dusting
For the pastry cream:
70g sugar
The skin of 1 lemon
300g of milk
20 g of cornstarch
3 egg yolks
Preparation
- In a bowl, dissolve the yeast in the warm milk.
- Next, add the sugar, diced butter and egg and stir with a spoon.
- Finally, add the flour and salt and knead until you get a very tender dough, just enough to handle. The amount of flour is indicative, as each brand of flour absorbs a different amount of liquid. Better to start with 250 grams and add if necessary.
- Shape the dough into a ball and let it rise, in a bowl, covered with a cloth, for one hour.
- When the time is up, stretch the dough on the floured worktop until it is 2 cm thick and with a round cutter (a narrow inverted glass is worthβ¦) portions of dough are cut. Instead of cutting them, you can also make balls of dough (they are prettier, although they take more work).
- Separate from each other, cover with a cloth and let rise for another hour.
- Meanwhile, we prepare the pastry cream, putting all the ingredients in a saucepan and putting it on the fire, stirring continuously until it takes shape, about 5 minutes.
- Pour the cream into a pastry bag with a fine nozzle.
- Once the sedans have doubled in volume, they are fried in sunflower oil. They are put on absorbent paper and sprinkled with sugar.
- When they are cold, they are filled with the cream by introducing the nozzle through the bottom of the sedans.
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