Composition / ingredients
Step-by-step cooking
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So, we defrost the finished puff pastry and divide it into 4 equal parts. Each of the parts is thinly rolled into round layers and spread on a baking sheet covered with parchment.
Now put the baking sheet in a preheated 200 degree oven for about 6-8 minutes. We also bake the remaining 3 cakes. After that, we cool the cakes, cut off the uneven edges, chop the trimmings.
We proceed to the preparation of the cream. To do this, combine granulated sugar with chicken egg and vanilla sugar and mix well. After that, pour milk into the egg mass and put it all on a low heat. We boil our mixture, do not forget to stir it. Then remove from the heat and let it cool. Now beat the butter well, then gradually introduce the egg mass, without ceasing to beat.
The cream is ready. We use them to smear the cakes well and stack them on top of each other. The sides and top of the cake are oiled and sprinkled with crumbs from the edges of the dough.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanilla sugar - 379 kcal/100g
