Recette de pâtisseries fourrées à la crème anglaise
dutch oven two tablespoons of flour
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2 cubes of sugar soup
half a cup of coffee
2 cups of unsalted butter soup, chilled and chopped into small pieces
1 large egg, beaten
equal parts white wine or water, measuring 1/2 cup
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Frying using vegetable oil
With the English cream garnish:
2 full tablespoons of milk
half a teaspoon of granulated sugar
one-fourth teaspoon of corn flour
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4 large egg yolks
1 coffee spoonful of vanilla extract
2-cups unsalted butter soup
Instructions:
Gather the ingredients for the pastry:
Combine the flour, sugar, and salt in a large bowl. Add the butter and stir until the mixture resembles coarse crumbs.
Pour l’oeuf battu et le vin white doux (ou l’eau) graduellement en assemblant chaque fois que la pâte se réunit.
Once the dough is smooth, press it down on a lightly floured surface. Cover with plastic wrap and refrigerate for at least 1 hour.
Gather the ingredients for the garnish:
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Cook the milk in a medium saucepan over medium heat until it starts to thicken, about 5 to 6 minutes.
Combine the sugar, milk solids, and egg yolks in another bowl until smooth consistency is achieved.
Work the hot milk into the egg mixture slowly, whisking constantly to prevent lumps.
Transfer the mixture to the casserole and cook over medium heat, stirring constantly, until it thickens and boils.
Bring to a boil, then remove from heat and stir in vanilla extract and butter until smooth.
Combine the anglaise cream and milk in a bowl. Cover with plastic wrap, pressing it firmly against the top to prevent skin development. Refrigerate until cheese has cooled.
Cut the dough into small pieces and fry them:
Spread the chilled dough out on a floured board until it’s about 1/8 inch thick.
Use an emporte-pièce or a glass to decouple the circles. Wrap each round around a metal funnel, sealing the edges with a little butter.
Poissons ou poêles au bois cuits à 350°F (175°C) sont également acceptables. In batches, fry the flour mixture until it is golden and crumbly, about 2 to 3 minutes each batch.
Squeeze off excess oil and set aside on absorbent paper. Allow them to cool somewhat before carefully removing the metal tubes.
