The strudel It is part of the classics of the french pastry and it is characterized by being a rectangular cake of puff pastry, usually filled with custard or meringue, but in recent years some variants such as dulce de leche have been seen, and it is decorated with powdered sugar. The French pastry was established in the nineteenth century, however during the Middle Ages it was where the difference between pastry chefs and cooks was established and the cakes became an important part of the anniversary celebrations. In we show you how to make cream strudel and so you can surprise your guests or just have a taste once in a while.Low difficulty Ingredients:
- 1 sheet of puff pastry
- For the midwife cream
- 4 egg yolks
- 1 liter of milk
- 150 grams of sugar
- 2 tablespoons cornstarch
- 1 vanilla pod
- 1 egg
- Powdered sugar
For make strudel with cream the first thing we will do is prepare the custard cream Since it is the most important ingredient, this will be responsible for providing the flavor that dessert will have, additionally we must ensure that its texture is very creamy, but without losing softness.
Take the vanilla bean and make a cut along it and extract with the tip of a knife the seeds inside it. Then place 1 glass of milk in a pot, the rest we will use later, and add the vanilla along with the pod. Put the pot on the fire and when the milk starts to boil, remove it from the heat and cover it. Let stand for 30 minutes..2
With the remaining milk we will dissolve the cornstarch. In a bowl place both ingredient and beat vigorously until mixed and reserve. On the other hand, beat egg yolks and sugar in a bowl, when the mixture is homogeneous, add it to the previous one and beat again.
Now mix the infused milk with the one you prepared earlier. Take it to the fire and don't stop beating until you start taking the consistency of cream. When ready, store it in a container and place it in the fridge.3
In this step of how to make strudel with cream We must prepare the puff pastry. In this case, divide a sheet of puff pastry into four parts, as rectangular as possible, prick with a fork so that it does not grow when baked and paint the dough with a beaten egg so that it is browned.
Preheat the oven to 200 ° C and put the rectangles of puff pastry by placing baking paper on them and some weight so that the dough does not grow, it can be a smaller tray. When the sheets are golden, take them out and you can fill them out.4
Remove the custard from the fridge and with the help of a pastry bag Spread it along the puff pastry, place another layer of dough on top and repeat the same procedure. You can decorate your cream strudel with the seasonal fruit you want and with icing sugar.
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