Easy pastry

Puff pastry

Melt the butter in a bain-marie and let cool. Prepare a simmering water bath. In a cul de poule or bowl, place the eggs and sugar.
Put it on the water bath and beat vigorously simmering eggs and sugar. When the mixture warm and increased volume, remove the butt chicken from the water bath. Continue to whisk until less strongly complete cooling, it takes about 20 minutes.

In a bowl, prepare the pastry cream, break the eggs, add sugar and beat vigorously with the whip hand. Then add the sifted flour until a dough is smooth and homogeneous. Heat the milk and previous preparation delay by paying little by little. Reverse this cream in a saucepan and cook over low heat until it thickens, without ceasing to stir, using a wooden spoon and without boiling. Remove from heat and let cool.

On the baking sheet, spread the almonds and let it brown in oven (200 ° C. th. 6-7).

For the choux pastry: In a saucepan mix the butter and water over medium heat, bring to boil. Remove from heat. Add on flour and sugar. Mix vigorously with a wooden spatula until the preparation adheres more to the sides and forms a ball. Add the whole eggs, one at a time (well incorporate the egg first, to continue with the second and so on).
Preheat oven to 180 ° C. (th.6).

Mix sugar and flour. Add the egg whites, stir well and then add the cream, beat the dough until smooth.
Preheat oven to 180 ° C. (th.6).
On a lightly buttered sheet, spread a teaspoon of dough tile in a circular motion with the back of a teaspoon. The layer of dough should be as thin as possible, you can then flatten with the back of a fork.
Bake for a few minutes. Once the captain turns off the spatula.

Melt butter in a bain-marie and let cool. Separate the yolks of egg whites.
Place egg whites in a cul de poule or a bowl with 1 pinch of salt. Whisk the snow very firm. Spread over the sugar and continue to whisk until the sugar is incorporated.
At this time the white meringuent become smooth and shiny. Add the yolks. Mix gently with a wooden spatula, lifting the bottom up.

01 / On a work plan, sift flour, then with the back of the hand, make a well "fountain" add salt. Add butter cut into small pieces. For the sweet dough, mixing quickly to sugar.
02 / Mix liquids (put eggs or egg yolks + water in a small bowl and beat lightly with a fork) Pour the mixture into the fountain.

In a thick-bottomed saucepan, add 30 cl. water. Add butter, salt and sugar. Bring to boil, remove from heat once the butter is melted. Pour the flour at once and stir vigorously with a wooden spoon.
Put the pan on low heat and continue to remove water by evaporation by raising the dough with a spatula and flipping like a pancake. The choux pastry is ready when the dough is well detached from the pan.

Preheat oven to 200 ° C. (th.7)
On a lightly flour work, lay the puff pastry, then garnish with a pie tin lined with foil or parchment paper and butter, topped with another sheet of parchment paper on the pulp and dried vegetables. Bake for 10 minutes. approx. Remove beans and parchment paper.
Peel the bananas and kiwis and cut them into rounds. Wash grapes. Drain peaches and cut into strips.

Prepare the almond cream as follows: Mix the icing sugar, almond powder and cornstarch. Sift all. In a bowl or a bowl of butter softening ointment without lather. Then add the prepared almond-sugar-starch, eggs one by one by incorporating them with a wooden spatula. Perfumed with rum, then add the pastry cream. Cover this mixture with plastic film and let food cool on hold.
Make Drain pears. (It is preferable to poach pears in syrup williams boiling with 1 liter of water and 250 gr. Powdered sugar for 15 minutes. Approx.)

Peel pears and cut them into thick slices and let them macerate in brandy mixed with sugar and pepper for 30 minutes. (reserve juice maceration)
Meanwhile prepare the pastry by mixing fingertips all the ingredients. In terms of work lightly flour Spread 2 / 3 of dough on 7mm. thick. Foncez a mold of 22 cm square. aside (if possible or use a pie fairly high) Cut dough flush edges.
Preheat oven to 210 ° C. (th.7)
Pour the pears. Lower the remaining dough and cover in the mold. Solder the edges with a little water.

Prepare the butter cream. In a bowl, mix in the butter cream, icing sugar, almond powder lightly grilled, egg, cornstarch, rum and pastry cream. Book this frangipane cool.
Divide pastry in half. In terms of work lightly flour Spread each. Cut each into a disk of 25 cm. in diameter.
Cover a baking sheet baking paper. Place one disk of dough, moisten the edges slightly with water. Using a circle mark slightly to the center garnish. Then with a piping bag, garnish with frangipane. Cover with another dough disk and solder the edges well.

Bring water to a boil with sugar, salt and butter cut into pieces. From the broth first remove from heat.
Take at once the flour and stir vigorously with the wooden spatula until the dough forms a ball that detaches from the walls of the pot.
Then remove from heat add one after the other eggs in the omelet. Whisk well until a smooth thick paste. Form balls the size of a walnut, by dragging them in very hot frying. The pets de nonne will begin to inflate. Gradually increase the intensity of the fire during cooking.

Bring milk to a boil. In a bowl or a bowl, whisk the egg and sugar until the mixture white. Add flour, stir, then add the boiling milk while whisking. Put on the fire and bring to boil, stirring constantly, forming 8 with a wooden spoon. At first broth, remove from heat and let cool.
Preheat oven to 200 ° C. (th.6-7)
Spread each piece of puff pastry to a thickness of 3 mm. Cover them with cold pastry cream, sprinkle with raisins. Roll loosely packed on the pasta itself.

In a small saucepan heat sugar and 1 tsp. tablespoons of water, boil 2 minutes. pour the orange juice, let cook 3 minutes. simmer. Remove from heat, let cool, add the bitter almond.
Cut 8-cylinder in the cake with a cookie cutter or a glass right. Spread gradually throughout the warm syrup over the rolls, let penetrate.