miércoles, 9 de junio de 2010

Brazo gitano pastry cream filling


Lightweight sponge roly-poly

170 gr sugar
190 gr flour
6 eggs

Assemble the eggs with the sugar (if we do it with a mounted machine whole eggs, if we do we will hand-assemble the yolks and whites separately, dividing the sugar between them.) Then we will be adding the flour little by little over the eggs mounted sieve with a sieve or a sieve if we did, and mix with a language or a wooden spoon so enveloping and slowly so that the eggs do not fall. Place the dough on a baking sheet, resulting in a rectangle 1 cm thick. I baked at 225 º C for about 5 minutes. We'll leave tuning covering it with a clean cloth to gently and we Revenga easier rolling. Reserve in refrigerator.


125 gr sugar
70 gr flour
500 ml of milk
Skin of 1 lemon
1 / 2 vanilla branch
3 egg yolks

Boil the milk with lemon peel and vanilla. In a bowl mix sugar, flour, egg yolks, and add milk gradually. After adding the mixture into the pan and remove when it starts to boil and has thickened. Let stand book at blocking the cold cream flush with plastic wrap so they do not believe scab.

Swiss roll filled with pastry cream

Template cake
Syrup (50 g sugar + 50 ml of water, bring to boil
about 5 minutes to get the point of syrup)

With a brush or wash a surface of the cake plate, covering it well then the cream, spreading it across the surface of the cake.
Placing the cake on a baking paper, roll it carefully through the longest part of the rectangle, forming a roly-poly. Rolling is not difficult, you just have to do it bit by bit, tightening and helping the paper to wrap it well. Once wrapped the cold will let it rest about 2 or 3 hours and after that we will remove the paper, we'll take over icing sugar with a little cinnamon, and you're ready to eat.

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