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Delectable pastries such as cannoli or petit pains fourrés à la crème mix a croustillant exterior with an oniony and creamy garnish, making them a perfect dessert.
In many cultures, these pastries are a welcome sight at holidays and other special events.
Making these pastries at home lets you enjoy them fresh and customize the garnish to your liking.
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The perfect balance of texture and flavor may be yours with the help of this article’s detailed instructions for making fourrées à la crème anglaise.
This pastry is made with English cream.
Key ingredients:
As for the pie crust:
dutch oven two tablespoons of flour
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2 cubes of sugar soup
half a cup of coffee
2 cups of unsalted butter soup, chilled and chopped into small pieces
1 large egg, beaten
equal parts white wine or water, measuring 1/2 cup
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Frying using vegetable oil
With the English cream garnish:
2 full tablespoons of milk
half a teaspoon of granulated sugar
one-fourth teaspoon of corn flour
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4 large egg yolks
1 coffee spoonful of vanilla extract
2-cups unsalted butter soup
Instructions:
Gather the ingredients for the pastry:
Combine the flour, sugar, and salt in a large bowl. Add the butter and stir until the mixture resembles coarse crumbs.
Pour l’oeuf battu et le vin white doux (ou l’eau) graduellement en assemblant chaque fois que la pâte se réunit.
Once the dough is smooth, press it down on a lightly floured surface. Cover with plastic wrap and refrigerate for at least 1 hour.
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