Cooking to overcome (IV) – Cream strudel
Since confinement began in our homes, we have seen an incredible growth of live streams about food, families spending hours cooking or just people who have been encouraged to learn to cook. This makes us really happy, because moreover, the kitchen serves as social assistance.
We wanted to contribute our grain of sand, broadcasting every week, gastronomic live streams with our chef Alberto Ferruz and other members of our team. The protagonist of this fourth part is sweetness, where our pastry chef Laura García prepares another classic:
- 250g milk.
- 125g liquid cream.
- 125g white sugar.
- 70g egg yolk.
- 40g cornstarch.
- 1 vanilla pod.
- 1 sheet of puff pastry.
- Icing sugar.
- Stir all ingredients in a blender, except the puff pastry and icing sugar. Blend, strain into a bowl and microwave at full power and for 3 minutes. Every minute take out and beat to avoid lumps.
- Cool in a cold, wide container, making movements to spread. Put it in a sleeve.
- Trim the puff pastry into rectangles 5 cm wide x 14 high. Sprinkle with icing sugar and bake at 170º, for 14 minutes. Cool down.
- Stack: place puff pastry base, fill with cream and close with another layer of puff pastry.