Puff pastry to cachi
Instructions
Blend the milk with hazelnuts and leave to infuse for 2 hours, then strain the infusion, add 30 g of sugar and hazelnut sauce boiled for 2 minutes.
Roll out the puff pastry, bucherellatela, allargatela on a plate, infornatela at 200 degrees for 20 minutes, then cut into 8 cm disc diameter, 12 4 spolverizzatene with 10 g of icing sugar.
and rinse briefly to the grill to caramelize.
Slice the persimmons, spolverizzateli with the rest of the icing sugar (40 g) and candy to the grill.
For the second, blend a large caco with sugar (20 g) and warm up the proceeds.
Pour in a veil of two sauces, lean prawn crackers made from 2 discs interspersed by candied persimmons and complete with hazelnuts.
Ingredients and dosing for 4 persons
- 250 g of puff pastry
- 80 g of icing sugar
- 4 khaki small
- For sauces:
- 500 g of milk
- 200 g of shelled hazelnut
- 50 g of sugar
- 1 caco