Cream Canes: Presentation
Cream canes are a sweet easy to prepare. They can be made with different frying masses or with masses for cooking in the oven. Until I tried them homemade, I used to buy them in the supermarket, of course, but now I prefer to make them myself at home. You will see that they are so simple to prepare and so rich that I hope you cannot resist trying them.
- 1 puff pastry sheet
- sugar glass
- Rolled almonds
- For custard:
- 2 eggs
- 250ml milk
- 60 g of sugar
- 20 g cornstarch
- A pinch of cinnamon
- Photograph of the ingredients needed for this recipe
- Ingredients for preparing Cream Canes
Cream Canes: Recipe Preparation
1.- Dissolve cornstarch in cold milk or at room temperature. With the help of rods, beat until completely dissolved. In the saucepan that you will take to the fire, place the two egg yolks and pour the previous mixture. Add the sugar and a half teaspoon (to taste) of ground cinnamon, Beat vigorously with the rods and carry it to the fire.
2.- On medium heat, stir continuously with the rods constantly so that we will get lumps and not sticking the cream. When it thickens and there is no liquid left, remove it from the heat and pour it on a plate to cool. To avoid crusting, cover with kitchen film touching the entire surface of the cream. Not being in contact with the air, it will not make you water or dry out.
3.-Once the cream has cooled, the film paper is removed and is ready to use.
4.-Extend the puff pastry (how to make homemade puff pastry HERE) on the work surface, without removing the paper with which it comes packaged. Pull the roller a little, making sure that it retains its rectangular shape. Transfer it to a larger sheet of paper if you think it is convenient. I change her.
5.-Once stretched the puff, cut into rectangles with a knife. I’ve split it in six, but you can make it the size you like the most. Pin the entire surface with a fork. Pass the dough to the tray where you are going to bake the canes.
6.Place on top of each rectangle a few tablespoons of custard cream in the center and in an elongated shape, without reaching the edge. I do it with a spoon, but you can use pastry bag. Paint one of the edges with the white that you have removed from the eggs. Fold in half so that the long edges stick together and press a little so that they are well sealed. Make cuts, like bangs, without reaching the area where the cream is, and paint the surface with clear. Top with rolled almonds.
Preparation of the reeds
7.- Bring the tray to the oven preheated to 200º C, with heat up and down, and place it in the center of the oven. Bake until golden brown, about 15 to 20 minutes or as long as necessary. Here I must warn you that the cream always comes out and you should not worry because there is still enough cream inside. I confess that I have never managed to keep it all inside. Once baked let it cool off the oven.
8.-Remove the canes of cream, once tempered and place them on a plate or tray and, with the help of a strainer or sieve, sprinkle with sugar glass to taste. We store them outside the refrigerator and uncovered so that the puff pastry does not soften. And they are ready to eat!
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