Fried Plantains with Orange Sauce

Fried Plantains with Orange Sauce

This recipe for fried plantains with orange sauce, or platanos fritos, won´t leave you indifferent!

What I like about our grandmothers’ desserts is that they were made with basic products. Who doesn’t have sugar, bananas and oranges at home? You only need these three ingredients to make a real delicacy.

This is another recipe from Victor’s grandmother, Nona, who is delighted to be able to contribute her bit to this blog. Thanks Nona! Another of her famous recipes is this recipe for chocolate cake.

How to Make Fried Plantains with Orange Sauce

1. Make an orange juice with 2 oranges.

2. Grease a frying pan with a tablespoon of butter and put it over medium-low heat (level 4 on glass-ceramic). Tip: Use a frying pan in which the plantains fit. For this dessert I use a 9.5 inch pan.

3. Slice 2 bananas lengthwise.

4. When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.

5. When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.

6. The sauce that is being made is like a kind of syrup. You can shake the pan a little so that the sauce is well distributed. When you see that it has thickened during this time, without caramelizing, it´s time to remove it from the heat. Et voilà… and in a very simple way you have just made delicious fried plantains with orange sauce.

The texture of the sauce is thicker than syrup and less thick than caramel. If you see that it caramelizes too soon in the pan, add a little more orange juice.

The texture of the banana at the end should not be hard, but soft as shown in the photo above. If you see that it is hard it needs to be cooked a little more in the pan.

These platanos fritos are served warm and with just the sauce taste delicious. However, you can add either whipped or liquid cream as an accompaniment if you want.

I love this recipe for fried bananas, it’s super easy to make and you don’t need a lot of time. I hope you enjoy it savouring it´s incredible texture and flavour!

Another recipe of banana is this banana bread.

receta-platanos-fritos

Fried Plantains with Orange Sauce

This recipe for fried plantains with orange sauce won´t leave you indifferent. You will only need three ingredients: bananas, oranges and sugar.
5 from 1 vote
Prep Time 5 mins
Cook Time 37 mins
Course Dessert
Cuisine Spanish
Servings 2 people
CALORIES 263 kcal

Ingredients
  

  • 2 bananas
  • 2 oranges
  • 4 tablespoons sugar
  • 1 tablespoon butter

Instructions
 

  • Make an orange juice.
  • Grease a frying pan with a tablespoon of butter and put it over medium-low heat.
  • Slice 2 bananas lengthwise
  • When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
  • When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
  • When you see that the sauce has thickened , it´s time to remove it from the heat. Et voilà! You have just made delicious fried plantains with orange sauce.

NUTRITION

Calories: 263kcal | Carbohydrates: 54g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 661mg | Fiber: 6g | Sugar: 39g | Vitamin A: 545IU | Vitamin C: 80mg | Calcium: 60mg | Iron: 0.4mg
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Decorated Butter Cookies

Decorated Butter Cookies

Making these butter cookies is an activity we love to do on rainy Sundays.

My kids have real fun making shapes with the dough as if it was plasticine. They may be entertained the whole afternoon!

Stars. Triangles. Cats. Circles. Etc...

First I make the dough, and then they flatten it and make the figures with the help of cookie cutters. Once the dough is ready, we repeat the same process with the fondant that we will then stick on the cookie that has the same shape.

Oh, and the best part of all! We eat them and give them as gifts to family and friends.

How to Make Decorated Butter Cookies

1. Heat 250 grams of butter in the microwave for 45 seconds. Be careful not to burn it, we just want to soften it.

2. In a separate bowl, add 400 grams of baking flour and 125 grams of icing sugar. Mix until combined.

3. Now make a hole in the middle of the flour and pour in the softened butter and one egg.

4. Start stirring with a fork to mix the ingredients and when you see that it is more difficult to stir, use your hands, it is a lot of fun. Knead the dough until well integrated.

5. Roll a ball with the dough, wrap it in cling film and put it to chill in the freezer for 10 minutes. We do this to harden the dough a little so we can work it better.

6. Once chilled, take it out of the freezer and place it on a parchment paper. With the help of a rolling pin, roll the dough out to 1/5 inch thick.

Now it’s time to use your favorite cookie cutters!

7. Preheat the oven to 360º F (180º C).

8. Line up a baking sheet with parchment paper and place on top the figures you have made with the cookie cutters. Tip: With the leftover dough, roll it back into a ball and knead again to cut more dough until there is no more left.

9. Bake for 10 minutes or until they are golden brown. Allow cookies to cool for 10 minutes and then transfer them to a wire rack to cool completely before decorating.

10. Roll out the fondant with the help of a rolling pin to 1/8 inch thick. Use the same cookie cutters you have used before and, with the help of a brush and a small glass of water, moisten a little the fondant before sticking it to the cookie. Repeat this process with all your cookies. Et voilà! You have just made amazing decorated butter cookies!

decorated-butter-cookies-recipe

Decorated Butter Cookies Recipe

These butter cookies are not only delicious, but they are also a creative and collaborative activity for my kids. They have fun making them while helping me in the kitchen.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Chilling Time 10 mins
Course Afternoon Snack
Cuisine British
Servings 40 cookies
CALORIES 81 kcal

Ingredients
  

  • 400 grams baking flour
  • 250 grams unsalted butter
  • 125 grams icing sugar
  • 1 egg
  • 250 grams fondant for decoration

Instructions
 

  • Soften butter in the microwave for 45 seconds.
  • In a separate bowl, add baking flour and icing sugar. Mix until combined.
  • Make a hole in the middle of the flour and pour in the softened butter and one egg.
  • Stir and then knead the dough until well integrated.
  • Roll a ball with the dough, wrap it in cling film and put it to chill in the freezer for 10 minutes.
  • Once chilled, roll the dough out to 1/5 inch thick.
  • Preheat the oven to 360º F (180º C).
  • Line up a baking sheet with parchment paper and place on top the figures you have made with the cookie cutters.
  • Bake for 10 minutes or until they are golden brown. Allow cookies to cool for 10 minutes and then transfer them to a wire rack to cool completely before decorating.
  • Roll out the fondant with the help of a rolling pin to 1/8 inch thick. Use the same cookie cutters you have used before and, with the help of a brush and a small glass of water, moisten a little the fondant before sticking it to the cookie. Repeat this process with all your cookies. Et voilà! You have just made amazing decorated butter cookies!

NUTRITION

Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 3mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Calcium: 10mg | Iron: 0.4mg
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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I love this banana bread recipe with chocolate chips. And I´m sure you will too!

recipe-for-banana-bread

This chocolate chip banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still sitting uneaten in your fruit bowl..

Spoiler! They will eat those ripe bananas, but in a different way 🙂

bizcocho-de-platano

Many people use lemon juice to make banana bread; instead, I like to use Greek yoghurt to make a very moist banana bread.

Should I use lemon juice or yoghurt to make banana bread?

Since these two ingredients are essential to activate the baking soda, some people rather use lemon juice, and others prefer yoghurt as ingredient for their banana bread.

How do I know when a banana is ripe?

When the bananas start to have a dull yellowish color, with brown and black shades. Then you can consider that it is a banana that is ripening.

The darker the bananas are, the better! That means they are very ripe and the riper the bananas are, the more moist and sweeter the bread will be and more banana flavour it will have!

banana-bread-chocolate

It’s time to use those ripe bananas!

Chocolate Chip Banana Bread Recipe

1. Preheat the oven to 356°F ( 180°C ).

2. Melt 115 grams of butter in the microwave for 45 seconds. Don´t worry if some pieces are still solid when you take it out, it will finish melting when you stir it. I recommend cutting the butter into chunks (3 or 4) so it will melt faster.

3. Pour the melted butter in a bowl and then add three ripe bananas. Mix together with a fork while mashing the bananas. 

4. Add two eggs, 75 grams of Greek yogurt and one teaspoon of vanilla extract into your banana mixture. Tip: If you don´t have yogurt, you can use sour cream instead. Continue stirring with a fork until everything is mixed. You can use an electric hand mixer at low speed if desired. Set aside.

Dry Ingredients

5. In a separate bowl, add your dry ingredients: 270 grams of flour, a teaspoon of baking soda (6 grams), a teaspoon of baking powder (6 grams), a pinch of salt and a teaspoon of cinnamon. Stir with a whisk until everything is well combined.

6. Add the dry ingredients to the wet ingredients and mix all together with a spatula until well combined. You will notice the batter getting brownie and more solid.

7. Prepare the 10-inch loaf pan by first spreading butter over all four sides and bottom and then adding flour to the buttered pan. This will help you unmold the bread later.

8. Pour the batter into the pan and sprinkle some chocolate chips on top of the batter just before baking.

9. Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread with chocolate chips!

If you liked this chocolate chip banana bread, I encourage you to try making our lemon yogurt cake or this marble cake.

banana-bread-platano

Chocolate Chip Banana Bread Recipe

This banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still unused in the fruit bowl. If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.
5 from 8 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 213 kcal

Ingredients
  

  • ½ cup butter ( 115 grams )
  • 3 ripe bananas
  • 2 eggs ( Large )
  • ½ plain Greek yogurt ( 75 grams )
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups flour ( 270 grams )
  • 1 teaspoon baking soda ( 6 grams )
  • 1 teaspoon baking powder ( 6 grams )
  • 1 pinch of salt
  • 1 teaspoon cinnamon powder

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • Heat 115 grams of butter in the microwave for 45 seconds.
  • Pour the melted butter in a bowl and add in three ripe bananas. Mix all together with a fork.
  • Add in the eggs, Greek yogurt and vanilla. Keep stirring with a fork until everything is well combined. Set aside the bowl.
  • In a separate bowl, add the dry ingredients. Stir with a wire whisk until everything is well combined.
  • Add the dry ingredients into the wet ingredients and stir with a spatula until well blended.
  • Butter and flour a 10 inch loaf pan.
  • Pour the batter into the pan and bake for 50 minutes.
  • When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread!

NUTRITION

Calories: 213kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 241mg | Potassium: 154mg | Fiber: 3g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

This recipe for carrot cake will leave you speechless.

Victor and I are particularly fond of this homemade dessert.

One day I decided to surprise him by making one of my specialities. Carrot cake! He exclaimed. That was the last thing I heard from him.

We didn’t talk for a while because we were quite busy eating the whole cake in record time. It’s texture and flavour conquered all our senses.

The following day, he insisted that I should share my culinary knowledge with the world. And so that this blog was born!

How to Make Carrot Cake

This recipe for carrot cake is very easy to make. Just follow these steps:

1. Preheat the oven to 320°F ( 160°C ).

Carrot Sponge Cake

2. Wash and peel 4 small carrots.

3. Grate the carrots with a vegetable grater. Once you are done, place the grated carrots in a bowl and set aside.

4. In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.

5 . Add the grated carrots and 75 grams of sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed until well combined.

6. Add the following dry ingredients to a strainer: 150 grams of flour, a teaspoon of baking powder, a teaspoon of cinnamon powder and a pinch of salt. Then gently tap the side repeatedly over the mixture until all of the dry powder has passed through the strainer. At the same time you stir the batter with a spatula.

Tip for this sixth step: In batches, sift and combine with folding movements, a bottom-to-top and top-to-bottom motion, so that the mixture absorbs well the dry ingredients without making lumps.

7. Crush 40 grams of walnuts by hand and add them to the mixture while stirring. The batter is ready!

8. Grease the bottom and sides of an 8 inch cake pan with butter. Then sprinkle with a little flour.

Tip for this eighth step: When you are spreading the flour, tap the cake pan so that it sticks to the entire surface. Then remove the excess. The cake pan is now ready to welcome the batter!

9. Pour batter in the cake pan and bake for 50 minutes.

Tip for this ninth step: I recommend you not to be opening and closing the oven door.

10. When the time is up insert a cake tester (or a knife) into the center of the cake to check whether it is done. If it comes out clean, the cake is ready. If the batter sticks, leave it a few more minutes.

Cream Cheese Frosting or Glaze

11. In a bowl, add 275 grams of Philadelphia cream cheese, 150 grams of icing sugar, a teaspoon of vanilla extract and 60 grams of butter. Beat everything with an electric hand / stand mixer. Once the glaze is ready and well integrated, set it aside.

Tip for this tenth step: It is recommended that the butter is not cold and hard, but just at room temperature, otherwise it will not integrate with the mixture and lumps will appear. You can take it out of the refrigerator at the beginning, when you start cooking, or put it in the microwave for less than a minute to soften it a little.

Assembly

12. Cut the cake in half with a bread knife. The cut is horizontal. Spread the cream cheese frosting all over the cake base. Place the other half on top of the base and now cover the entire cake with glaze.

Et voilà! You have just made a delicious carrot cake with cream cheese frosting.

If you liked this carrot cake recipe, I invite you to try these other delicious homemade cakes.

receta-tarta-de-zanahoria

Carrot Cake with Cream Cheese Frosting

This carrot cake recipe will leave you speechless. Once you try it, its flavour and texture won´t leave you indifferent.
5 from 7 votes
Prep Time 10 mins
Cook Time 50 mins
Assembly Time 10 mins
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 433 kcal

Ingredients
  

Carrot Sponge Cake

  • 4 small carrot 175 grams
  • 150 grams sugar
  • 75 grams sunflower oil
  • 4 eggs
  • 40 grams walnuts
  • 150 grams four
  • 1 pinch of salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder

Cream Cheese Frosting

  • 275 grams Philadelphia cream cheese
  • 60 grams butter
  • 150 grams icing sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 320°F ( 160°C ).

Carrot Sponge Cake

  • Wash and peel the carrots.
  • Grate the carrots, place them in a bowl and set aside.
  • In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
  • Add the grated carrots and sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed.
  • Add the following dry ingredients to a strainer: flour, baking powder, a cinnamon powder and salt. Sift over the mixture while stirring the batter with a spatula.
  • Crush walnuts and add them to the mixture while stirring.
  • Grease the 8 inch cake pan with butter. Then sprinkle with a little flour.
  • Pour batter in the cake pan and bake for 50 minutes.
  • Insert a cake tester into the center of the cake to check whether it is done. If it comes out clean, the cake is ready.

Cream Cheese Frosting

  • In a bowl, add Philadelphia cream cheese, icing sugar, vanilla extract and butter. Beat everything with an electric hand / stand mixer. Set aside.

Assembly

  • Cut the cake in half with a bread knife. The cut is horizontal opening the cake in half. Spread frosting on the the base of the cake. Put the other half of the cake on top of the base with frosting, and then cover the cake by spreading glaze over the entire surface and sides.
  • Et voilà! You have just made a delicious carrot cake with cream cheese frosting.

NUTRITION

Calories: 433kcal
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Homemade Crepes

Homemade Crepes

This is a basic crepe recipe that I learned in my school years, therefore, not long ago 😉

These crepes can be served as either breakfast, dessert or snack. In my case, I make them to sweeten the afternoons I spend at home with my children 🙂

To make these treats perfectly, you will need a bit of practice. I remember the first crepes I made in my life didn’t come out well; as result, I promised myself, by then, that I would end up making incredibly good crepes. Therefore, according to my children, I have succeeded! With patience and practice you will get them just right.

That’s why I want to share with you this basic step-by-step recipe for crepes so that these delicacies turn out just as well.

Eating Crepes with Nutella in Nature

This summer 2021 I had the good fortune to visit my friend Pati in Cantabria.

North of Spain is known for its incredible landscapes and wonderful beaches; nonetheless, not always days are sunny there. This time I was very lucky to get sunny days, something unsual in this region.

One of the beaches I visited was the Langre beach. The sights there are beautiful since you see a huge cliff surrounding the beach; however, to get to the beach you need to go down stairs. Before going down, I saw a small roullote on a esplanade, inside which there was a couple selling… guess what? Yes, that’s right, they were selling crepes. What kind of utopia was that? Eating crepes with Nutella in nature? Not even in the best of my dreams.

A wooden table and seats made from tree trunks. Coffee. Nutella crepes. The sea. The mountain. That’s all I needed.

Easy Crepes Recipe

You’ll love this easy crepe recipe. Also, learning how to make crepes is not difficult, although it does take a bit of practice at first. Although the couple from the roullote used an electric crepe maker, the result using a frying pan will be almost the same.

Once you know how to make this easy crepes recipe, you will be able to make sweet and savory crepe dishes.

How to Make Crepes

  • In a hand blender bowl/jar, add 1 egg, 1 cup of full-cream milk, 1 cup of flour, a pinch of salt and a teaspoon of sunflower oil. Beat with an electric hand blender until there are no lumps.
  • In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat (level 7 on glass-ceramic ). When butter is melted, spread the butter well over the pan with paper towel.
  • Pour batter with the help of a ladle into the pan and slightly tilt and turn the pan so that the mixture is evenly distributed.
  • Without touching the batter, let it cook for about 1 minute. When you see that the crepe is golden brown, lift the edge a little with a skimmer spoon and turn it over. Wait a few seconds until the other side is also done. When it is ready, remove it from the heat and start again with another crepe.

Once you have the crepe out of the pan, it’s time to put whatever you like on it: Nutella, dulce de leche or sugar and lemon. The way I add Nutella is to spread it on half of the crepe and fold it twice. Optionally, you can decorate the crepe with chocolate syrup.

If you like chocolate desserts , you can also try making chocolate truffles, chocolate cake with cookies or chocolate mousse cake.

If you like crepes, I encourage you to also try these crepes suzettes.

crepes-receta

Easy Crepes Recipe

You will love this easy recipe for crepes!
5 from 4 votes
Prep Time 5 mins
Cook Time 2 mins
Course Afternoon Snack, Breakfast, Dessert
Cuisine French
Servings 4 units
CALORIES 176 kcal

Ingredients
  

Crepe Batter

  • 1 egg
  • 1 cup full-cream milk
  • 1 cup flour
  • 1 pinch of salt
  • 1 teaspoon sunflower oil

Frying Pan

  • 1 knob unsalted butter

Instructions
 

  • Add all the ingredients in a hand blender bowl. Beat with an electric hand blender until there are no lumps.
  • In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat. When butter is melted, spread the butter well over the pan with paper towel.
  • Pour a little of the batter into the pan and slightly tilt and turn the pan so that the batter is evenly distributed.
  • Let it cook for about 1 minute. When you see your crepe is golden brown, turn it over with the help of a skimmer spoon or spatula. Wait until the other side is also done and then remove it out of the pan. Start again the process.

NUTRITION

Calories: 176kcal
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Puff Pastry Apple Tartlets with Pastry Cream

Puff Pastry Apple Tartlets with Pastry Cream

I am spending a weekend in the mountains of Madrid to be in touch with nature. And … On monday is my birthday! So I think I will celebrate a little snack party with puff pastry apple tartlets.

The landscape I am surrounded by invites me to make a dessert with puff pastry. However, instead of making a puff pastry apple pie, I would like to make these puff pastry tartlets filled with pastry cream. As I did with the pavlova, individual servings not only are fun to prepare but also you will offer each diner their own delicacy to savour.

I don’t think I’m going to stay in the kitchen all weekend making desserts, so this dessert is going to be quick and easy. The rest of the time I’m going to spend resting, reading, walking, enjoying the good weather and eating well.

How To Make Puff Pastry Apple Tartlets with Pastry Cream

The first step is to preheat the oven to 356°F ( 180°C ).

Circular Puff Pastry Base

Unlike the apple pie, the these tartlets base is circular. The way to give this shape is by using tartlet molds.

This time I used two types of glasses to cut the puff pastry dough. I used a glass with a larger diameter, a cider glass or a mug, to cut two circular layers. Then I used a glass with a smaller diameter (e.g. a champagne glass) to make a hole in the center of one of the layers, giving this layer a ring shape.

Therefore, the base of each tartlet is made of a smooth layer and a ring-shaped layer. With the two layers, one on top of the other, the base acquires a certain thickness, and the hole is where you will pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.

Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.

Pastry Cream

In a saucepan pour 250 ml of milk, a cinnamon stick and the lemon peel and put it over medium heat. Remove it just before it starts to boil. Set aside

In a separate bowl put two egg yolks and three tablespoons of sugar, and beat everything with a whisk. When everything is well integrated, add a spoonful of cornstarch and continue beating until well blended.

Now add the infused milk. Remember to remove the lemon peel and the cinnamon stick, and put the mixture over medium heat and stir. Once you notice the mixture is thick and creamy, it means that you have the custard. Set aside in a bowl.

Apple slices

Peel a golden apple with a knife or a vegetable peeler. You remove the core, cut it into quarters and then start making thin slices. With these thin slices you will cover the pastry cream.

Assembly

With the puff pastry bases already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets.

Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top. Put the puff pastry tartlets in the preheated oven for 25 minutes.

After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.

tartaleta-de-hojaldre-receta

Puff Pastry Apple Tartlets with Pastry Cream

Delicious individual portions of puff pastry filled with pastry cream and dressed with apple slices
5 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine Spanish
Servings 4 units
CALORIES 390 kcal

Ingredients
  

Puff Pastry Base

  • 230 grams  puff pastry dough
  • 2 tablespoons sugar
  • 1 egg
  • 40 grams butter
  • 2 table de mermelada de albaricoque

Pastry Cream

  • 250 ml milk
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 lemon peel
  • 1 cinnamon stick

Apple

  • 1 yellow apple

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Pastry Cream

  • In a saucepan put the milk, the cinnamon and the lemon peel. It is important that the peel does not have too much white because it is bitter.
  • Put it over medium heat and remove it before it starts to boil. Set aside.
  • In a separate bowl put the egg yolks and sugar, and beat with a wire whisk.
  • When everything is well blended, add the cornstarch and continue beating until combined.
  • While beating with the wire whisk, gradually add the infused milk (without the cinnamon and lemon).
  • Put the mixture in the saucepan over medium heat and stir all the time until it thickens.
  • The pastry cream is ready. Set aside.

Puff Pastry Base

  • Sprinkle a spoonful of sugar on the baking paper and then spread the puff pastry on top.
  • The circular base of each tartlet is made of two layers of puff pastry dough. Use two types of glasses, one with larger diameter and other with smaller diameter. With the first glass you cut two circular layers. With the second glass you make a hole in one of the layers. You place the ring-shaped layer on top of the other so the base acquires certain thickness; and the hole is the place where you pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
  • Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.

Assembly

  • Once the puff pastry bases are already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets
  • Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top.
  • Put the puff pastry tartlets in the preheated oven for 25 minutes.
  • After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.

NUTRITION

Calories: 390kcal
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