La sfogliatina con #crema pasticcera, fragole e cioccolato è un #dessert irresistibile, facile da preparare e adatto a ogni occasione. La #croccantezza della pasta sfoglia si unisce alla ricchezza della crema pasticcera o della crema diplomatica, che aggiunge una consistenza extra morbida grazie alla panna montata. Le fragole fresche e il cioccolato fondente completano il piatto, creando un equilibrio perfetto di sapori e consistenze. Se cerchi un dolce #veloce ma d’effetto, questa sfogliatina è la scelta perfetta per sorprendere i tuoi ospiti o coccolarti durante una pausa golosa. Prova a farla con la crema diplomatica per un risultato ancora più cremoso e goloso!
Ingredients
Whole milk
500 ml
Puff pastry
230 g
Strawberry
150 g
Granulated sugar
120 g
Dark chocolate
50 g
Cornstarch (Maizena)
40 g
Egg yolk
3 u (51 g)
Lemon zest
to taste
Nutritional Values
Nutritional values per serving
Carbohydrates
Proteins
Fats
Calories
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other
external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions.
Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.
Procedure
0. Preheat the oven to 180°C. Unroll the puff pastry and cut it into rectangles or squares, depending on your preference. Arrange the puff pastry pieces on a baking sheet lined with parchment paper, making sure to leave a little space between each rectangle to prevent them from sticking during baking. Bake for about 12-15 minutes, or until the pastry is golden and puffed up. Once ready, let it cool slightly on a wire rack.
1. In a small saucepan, heat 500 ml of milk with the lemon zest (if you like a refreshing touch). In a separate bowl, whisk 3 egg yolks with 120 g of granulated sugar and 40 g of cornstarch (until frothy). Once the milk is hot, slowly pour it into the egg mixture, stirring constantly to prevent the eggs from cooking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Once ready, let the custard cool, covering it with plastic wrap to prevent a crust from forming.
2. Once the puff pastry has cooled, spread a generous layer of pastry cream (or diplomat cream) over each pastry rectangle. Garnish with thinly sliced fresh strawberries. Add chocolate shavings and serve!
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.