Thousand leaves, festive dessert, looks beautiful and delicious
Ingredients for 12 people:
Patissière Cream:
1 liter milk A
240g sugar
2 whole eggs
10 gems
80g cornstarch
1 vanilla bean (or 1 tablespoon of extract)
4 packages of frozen laminated puff pastry or 1 large roll of 1kg
2 cups of powdered or icing sugar
3 tablespoons of milk
100g dark chocolate
Manteiga baking paper
cherries for decoration
Procedures to prepare it:
Preheat the oven to 180C. Cut the first puff pastry into 27cm x 24cm. Prick it all with a fork. Separate 2 baking sheets of the same size. Cover the bottom of the first with parchment paper and place the dough on top of the parchment paper. Cover the dough with another sheet of parchment paper and place the second baking sheet on top. Bake for 15 minutes. Repeat the procedure with the other 3 puff pastry. Reserve.
Place the milk, half the sugar and the vanilla bean (or extract) in a pan. Bring to the boil and strain as soon as it boils. Place the eggs and yolks in an electric mixer, add the other half of the sugar mixed with the cornstarch and beat until bulky and whitish (5 minutes).
Decrease the speed of the mixer and gradually pour the hot milk strained into the egg mixture. Return everything to a large pan, turn the heat to medium and stir constantly with fouet until it starts to boil and thicken. (When it starts to thicken, stir vigorously so as not to form lumps). As soon as it has thickened and is smooth, turn off the fire. Flip the cream on a baking sheet and cover with plastic film touching the cream. Freeze in the refrigerator or 15 minutes in the freezer.
When the cream is cold, separate into 3 parts. Assemble the pie by placing puff pastry, cream, dough, cream, dough, cream and dough. Mix impalpable sugar with milk with a spoon, stirring well to incorporate. Melt the chocolate in the microwave. Cover the last dough with sugar all over the surface, make streaks with the chocolate (as shown in the video) and decorate with cherries.
Chicken lasagna, tasty day by day
Ingredients for 8 people:
G 500g fresh pre-cooked lasagna pasta
1kg chicken breast
4 cups milk
2 cups chicken broth
2 bay leaves
Ramos 4 sprigs fresh thyme
salt and pepper to taste
G 750g Paris mushrooms
3 tablespoons of butter to fry the mushrooms and olive oil to taste
G 70g butter
2 minced garlic cloves
1 cup all-purpose flour
500ml fresh cream
2 cups grated emmental cheese (can be gouda, gruyère,)
1 cup grated mozzarella cheese
Procedures to prepare it:
Place milk, chicken stock, thyme, bay leaves, salt and pepper in a pan. As soon as it boils, turn the heat down and place the chicken breasts. Leave to cook for 15 minutes over low heat. Wash, dry and split the mushrooms in four. Heat a skillet well and add a drizzle of oil and a spoon of butter. Gradually fry the mushrooms over high heat, without stirring until all brown. Reserve. Remove the breasts and shred them. Strain the broth and reserve.
Place the butter, garlic in another pan and as soon as the garlic begins to brown, put the flour and stir for 2 minutes. Gradually add the strained broth and stir vigorously with a fouet until it becomes a cream and boils. Lower the heat and add the grated emmenthal. Stir for 3 minutes. Put salt and pepper to taste. Add the shredded chicken and fried mushrooms. Stir. Add the fresh cream and stir. Check the salt / pepper. Assemble the lasagna by placing some of the cream with chicken and mushrooms on the bottom, add the first layer of pasta, more chicken cream, more pasta and in the last layer place the grated mozzarella on top of the chicken cream. Place in preheated oven at 180C covered with aluminum foil for 20 minutes. Remove the aluminum foil and leave until golden (15 minutes). Serve immediately.
for lasagna i like to use dark meat, chicken is to light with taste, and other ingredients cover taste of meat, but this is only my point of view