Rhubarb puff pastries
Instructions
Let thaw the puff pastry.
Meanwhile clean the shores of rhubarb by removing the fibrous parts and leaves.
FRY in butter a tablespoon of caster sugar, until it becomes slightly caramelized, add the rhubarb into pieces, let Brown, then fiammeggiate with the rum.
As soon as the alcohol evaporated and the set would be tied up and syrupy, turn off and let cool.
Roll the dough in strips of 3 mm thick, cut into 6 rectangles of 9 x 7 inches, beaten egg whites beaten (being careful not to brush the edges), place on a plate sprayed with cold water and infornateli to 220 degrees for 5 minutes, then lower the oven temperature to 190 degrees, sprinkle the rectangles of icing sugar and infornateli again for 10 minutes.
Whip the cream and pour the custard.
Grate the lime (only the outer part of the Peel well washed).
Browse rectangles baked, let cool, cut them in half (as were sandwiches), put them in dishes from serving, then spread on rectangles cream, rhubarb and a grated lime pizzicone; cover with clear rectangles, sprinkle the preparation with a bit of raw sugar and serve immediately.
ABA For the custard used 2 egg yolks, milk, 250 g caster sugar 75 g and 20 g of flour.
Ingredients and dosing for 6 persons
- 500 g of frozen puff pastry
- 400 g of rhubarb
- 300 g of custard
- 150 g of whipping cream
- 50 g of rum
- 35 g of butter
- 3 files
- 1 egg
- Icing sugar
- 75 g of granulated sugar
- 1 pinch of raw sugar