PARIS-BREST WITH COCONUT CUSTARD AND PINEAPPLE JAM

CUSTARD DOUGH:

  • 1 piece glass of water
  • 1 cup of flour
  • Butter 100 g
  • Egg 3-4 pieces

COCONUT CUSTARD:

  • Cream 35% 100 gr.
  • Coconut Milk 120 g.
  • Egg Yolk 5 pcs.
  • Sugar 60 g.
  • Rum 15 ml.

PINEAPPLE CONFITURE:

  • Pineapple 1 piece
  • PINEAPPLE Q by Herbarista 100 g

CUSTARD DOUGH:

  • Pour a glass of water into a saucepan, add oil and bring to a boil.
  • Without removing from the heat, quickly pour the sifted flour into a saucepan and mix until smooth.
  • Remove the dough from the stove and allow to cool slightly.
  • Add the eggs to the dough one at a time, stirring constantly with a whisk.
  • Place the dough in a pastry bag, place on a baking sheet with parchment and greased with butter.
  • Bake at 180 degrees for 20-25 minutes in the middle of the oven;

PINEAPPLE JAM:

  • Cut the peeled pineapple into cubes
  • Add PINEAPPLE Q syrup - 100 g
  • Boil over low heat

COCONUT CUSTARD:

  • Mix all the ingredients in a water bath, stir until thickened
  • Add a little rum and let the excess alcohol evaporate
  • Cool the sauce in an ice bath to avoid the formation of lumps
  • Put everything in pastry bags and serve
поискПоиск
корзина Корзина