Barquillos con Crema
Barquillos con Crema
Laminated Doughs
Barquillos con crema pastelera ~ masas hojaldradas (puff pastry dough)
Also known as conos or ice cream cones, these pastries are typically served cold as the pastry cream requires it.
Barquillo or little boat is crafted using puff dough strands that are wrapped around a cone shaped mold. Then brushed with an egg wash and dusted with confectioners sugar before baking at a high temperature of 400F. The mold creates a funnel that is then filled with the pastry cream.
During my days as a baker we would use ready-to-use custard for the barquillos, but today we made our own.
Recipe below 👉🏾
Crema Pastelera
Whole milk - 1 liter
Granulated Sugar - 180 grams
Corn Starch - 100 grams
Vanilla Bean - 1 split in half
Egg Yolks - 7 large
Directions
Heat milk, vanilla bean and half the sugar in a pot.
Using a wire whisk mix the egg yolks until lighter in color.
Add corn starch and continue mixing.
Add egg yolk mixture and rest of the sugar to heated milk in three increments.
Continue to mix using a whisk until the crema coats the back of a spoon.
Remove from heat and pour into a sheet pan. Option to remove vanilla beans.
Using an offset spatula, smoothen custard and cover with plastic wrap.
Place in the refrigerator for 2 hours before using.
Make sure to remove the vanilla beans.
The cream pastelera can also serve as a baked stable filling. A splash of lime juice and rind can be added to make a lime custard or even some cocoa powder for a chocolate filling.
#bakingevolution
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
Most Recent Post
