Always FASHION CAKES .... like a HERMES scarf! by Patrizia Benati.
Serving a dessert in single portions during this period is certainly an added value to what is offered to our guests. To do it in an elegant way, without neglecting taste and refinement, I thought I'd make these really special tartlets with you. Among the thousand that can be prepared (from the more than satisfactory result) I chose the ones I describe in this article. They are perfect for a snack in the company but also to end an important dinner. Yummy and colorful, they bring a breath of joy to the table … already this and’ “so many clothes”!
INGREDIENTI:
400 ml of milk
3 yolks
150 gr. of granulated sugar
70 gr flour 00
The grated rind of an untreated lemon (the grated zest releases more flavor)
80 gr. farina
200 ml. of liquid cream
20 gr. icing sugar
60 gr. dark chocolate al 70% finely chopped
2 rectangular puff pastry rolls
To decorate: a spoonful of icing sugar, berries, chocolate chips or chopped pistachios or whatever you prefer.
PROCEDURE
Unroll the puff pastry and place it on a baking tray with parchment paper. Repeat the operation with the second roll. From each roll must be cut 24 pezzi (circa 6×6) space them slightly between one and the other. Turn on the oven at 200 ° and when it is at temperature cook at least 20 '. It is always better to check after the first 15 minutes because the ovens are not all the same. They must be golden. In a saucepan, put the lemon zest to boil with the milk. In a large bowl put the granulated sugar with the yolks, mix well then add the flour, mix well. When the flour is also incorporated a little at a time, pour the hot milk, stirring constantly. At this point with the help of a dense mesh strainer you have to put the mixture of the bowl in the pan, the strainer will filter out any lumps and all the lemon zest. Put the pan on the heat and stir constantly, otherwise it sticks. Boiled for 2 o 3 minutes. Remove half the cream and put it in a bowl. In the cream still in the pan add the chopped chocolate, stir until it melts. Transfer this to a bowl too. After 5 minutes, cover the creams with plastic wrap. The film must rest on the cream to prevent the crust from cooling. When the creams are cold, remove the film and dry any drops of water vapor. Whip the cream with the icing sugar, divide the mixture and mix it with the two creams. Pour the two creams into two saccapoche and put a generous tuft of cream on the squares of puff pastry. Place the well-spaced tartlets in the trays and decorate with the berries and the chocolate chips or whatever you prefer..
