Learn how to make coconut cream and quindim mille feuille
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Quindim is one of those sweets that are typical of Brazil. A mixture of egg yolks, sugar and coconut, it conveys a bit of the history of national sweets and also of the formation of Brazil itself. If the French have the cream brûléewe have the quindim!
Anthropologies aside, here we want to talk about a new way of presenting this Brazilian flavor. The teacher is the 5-Star Chef of the 2023 Bom Gourmet Award, Claudia Krauspenhar.
She shared with us the recipe for her Mil Folhas de Quindim. Dessert is on the menu at K.sa Restaurante, run by the chef. In addition to the recipe, Claudia also gives a tip for eating Mil Folhas de Quindim. The chef recommends giving the layer of puff pastry a firm tap with a spoon. This way, the crust will break more precisely and the experience of mixing the crunchy dough with the sweet cream will be complete.
Thousand Leaves of Quindim
Chef Claudia Krauspenhar
Ingredients
- Good quality puff pastry
- 350 g wheat flour
- 200 g of very cold water
- 10 g of salt
- 200 g cold butter
- Ingredients for Coconut Cream
- 500 g of strained coconut milk
- 30 g corn starch
- 10 g of sugar
- Ingredients for Quindim Cream
- 30 sifted egg yolks
- 460 g of sugar
- 40 g cornstarch
- 250 g coconut milk
- Mix all the ingredients in a pan and cook over low heat until creamy. Let cool and place in a pastry bag.
- Mix all the ingredients and bake in an English cake pan in a bain-marie for around 1h30. When it reaches the consistency of pudding, remove it from the oven, let it cool and blend in a blender until you get a smooth cream. Wait for the cream to cool and place it in the pastry bag.
- Assembly: Cut the sheet of puff pastry into equal rectangles (a cutter or rim can help with this task). Cover the first plate with the coconut cream. Place a sheet of puff pastry on it. Cover with quindim cream. Finish with another rectangle of puff pastry and sprinkle icing sugar on it.
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