MINI MILLEFOGLIE ALLA CREMA DIPLOMATICA

MINI MILLEFOGLIE ALLA CREMA DIPLOMATICA:


Una delizia per occhi ma soprattutto palato, presa en todo da 

http://ricette.giallozafferano.it/Mini-millefoglie-con-crema-diplomatica.html


Grandissimi di giallozafferano , vi seguo da sempre e come vedete faccio anche sempre i Vostri favolosi dolcini!!!
Se me lo permettete piu' tardi traduco anche in inglese, per i miei amici intorno al mondo la ricetta che e' semplicemente divina.

Con molta simpatica, Giulia


MINI PUFF PASTRY WITH CREAM DIPLOMATIC:

PROCEDURE FOR PUFF PASTRY:

8.81 oz of plain strong flour
1 tsp of fine sea salt
8.81 oz butter, at room temperature, but not soft
about 150 ml of cold water

1. 1) Sift flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. 2) Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. 3) Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
4. 4) Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

1.76 oz of iced sugar
2.82 oz of strawberries
2.82 oz of dark chocolate
2.82 oz of white chocolate

FOR DIPLOMATIC CREAM:

8.81 oz of plain milk
0.88 oz cornstarch
6.34 oz of fresh white cream
2.64 oz sugar
3 egg yolks
1 vanilla stick
0.07 oz gelatin sheets

1) To prepare the mini puff pastry with cream diplomatic start from preparation of the custard. Place the milk in a saucepan together with the seeds of the vanilla bean and pod , then heat it but without bringing to a boil. Meanwhile whisk together the egg yolks with sugar, and also add the cornstarch.
2) Stir the mixture well, helping with a spatula until you have a homogeneous result. Once the milk has almost come to a boil, remove the vanilla pod and pour it slowly into the bowl with the egg mixture , mixing with a spatula .
3) Then put once again over the heat and stir constantly helping with a whisk until the cream has thickened . Wait few minutes, stirring constantly (so that the mixture is hot), add the gelatin previously put to soak in cold water and wrung out, and stir well to dissolve completely.
4) At this point, place cream in a bowl, cover in contact with the film initially and cool off  to room temperature and then in a fridge for about twenty minutes. When cream is cold mounted the cold cream with a whisk and add it to the custard, stirring gently. After obtaining a frothy mass, smooth store it in the fridge.
5) Place discs on a baking tray and sprinkle with icing sugar . Bake in oven preheated to 383F  for 15-20 minutes (in this case it is not advisable to use the convection oven, as the discs would swell too). When disks are well-colored, remove from oven and let cool . Then resume the diplomatic cream, pour it in a pastry bag , equipped with rifled nozzle, and start composing mini puff pastry.
6) Begin by preparing puff pastry: With pastry bag form tufts of cream on two of completely cold discs . Pile them one above the other and close with a third smooth disc. Dust with icing sugar and decorate with cream and a sprig of a vanilla sprig.
7) Back to the preparation of puff pastry with strawberries: ù
chop first  strawberries into thin slices, holding one aside for the final decoration. Proceed forming tufts of cream on other two discs. Arrange the strawberries neatly on one of the two discs and stand above the other disc with the cream of tufts . Arrange the other slices of strawberry and close with a smooth drive. Decorate with some dollop of cream and sliced strawberries in a fan.
8) Finally, prepare the chocolate millefeuille: first with a potato peeler curls obtain by dark chocolate and the white chocolate . Form tufts of cream on a disc and add the white chocolate curls.
9) Position yourself on a different disk, form tufts of cream, lay the dark chocolate curls and close with the ultimate smooth drive . Decorate with some dollop of cream, chocolate curls and finish with a few mint leaves . Serve the mini puff pastry with cream diplomatic when stuffed, so you can enjoy all their crispness !