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MILLEFEUILLE OF AREQUIPE

MILLEFEUILLE OF AREQUIPE
constituents

1 firmed air confection distance, fused
Custard cream
mugs of milk
mug of sugar
a pinch of swab
1 tablespoon vanilla excerpt
3 soupspoons cornstarch
3 egg thralldom , beaten
teaspoon adulation
1 mug of arequipe or dulce de leche
Preparation

  1. Preheat roaster to 400F.
  2. Line 2 baking wastes with diploma paper and set away.
  3. Cut the confection dough into 3 strips along the fold marks. Place on a baking distance and poke a couple of holes in each dough with a chopstick. Singe for 15 twinkles or until golden. Allow to cool on a rack.
  4. In a medium saucepan place the milk and bring to a poach. Meanwhile, in a small coliseum whisk together sugar, cornstarch, and swab.
  5. Gradationally add cornstarch admixture to abuse and cook, stirring constantly, about 6 twinkles or until thickened. Beat the egg thralldom and cook for 2 further twinkles, stirring constantly.
  6. Add the vanilla excerpt and adulation, and remove from heat.
  7. Let cool to room temperature, cover and chill until ready to use.

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