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Roll pastry cream and cherries

Good afternoon and happy birthday to all the fathers!

This morning I went around and there was no pastry shops and bars that do not swarm of donuts in San Jose! How wonderful! Me and Antonio
there we ate a huge bubbling cream. Now I ask "why do not you made?" I will not answer!
But I give the recipe you can imagine because I had to recycle the pastry cream and cherries! It happens ...

Ingredients: Cookie Dough

3 eggs 120 g sugar 60 g flour 00

60 grams of starch

½ teaspoon of vanilla extract 1 tablespoon baking

1 pinch salt 50 ml sunflower oil

Custard 500 ml milk

4 egg yolks 4 tablespoons sugar 2 tablespoons flour

peel 1 / 2 lemon

Bathrooms:

200 ml of water

2 tablespoons sugar 1 / 2 cup Alchermes

200 ml whipped cream 50 g

black cherry

For step by step cookie dough you can follow your roll with mascarpone and coconut .

Separate the yolks from the whites. Whip the egg yolks with sugar and add the oil until frothy. Add flour, potato starch, baking powder and vanilla powder sifted. Whisk egg whites until stiff add a pinch of salt and add to the mixture before stirring with a wooden spoon. Pour the mixture into a roasting pan lined with parchment paper or in a baking tray. Bake at 180 degrees for about 40 min.

Once cooked, the cookie dough is still turned on a warm damp cloth sprinkled with sugar and rolled up from the short side.

For the custard: Bring the milk almost to boiling. Meanwhile Beat the egg yolks with sugar and flour. Add the mixture to hot milk, stirring constantly until you get a cream soda.

Prepare the syrup by boiling sugar and water. Once cooled add the Alchermes and a few spoonfuls of syrup of cherries.

Roll the biscuit dough, pour the syrup evenly spread with pastry cream and distribute broken in two. Gently roll and garnish as desired with whipped cream.

I take this opportunity to announce that the closing date of the contest be postponed to April 30 .