Cream pulp

Ingredients for Cream pulp

Instructions for Cream pulp

To prepare the Cream pulp recipe, please follow these instructions:

Puff pastry: Flour and half of the butter, vinegar and water mixed to a smooth mass. Let the dough rest cold in ½ hour.

Then roll it out and put the rest of the butter in thin slices. Fold the dough together and roll it out again. This is repeated a few times in which the dough again added cold. If the dough has not absorbed the butter, repeat the process.

Then roll the dough out, not too thin, and cut it into pieces of approximately 5 x 10 cm. Bake at 250 degrees C in 10-15 minutes.

After baking the cooled bars with cake cream and garnish with powdered sugar glaze.

Cream: Plums, sugar and vanilla with the boiling milk, and stir the cream gets a rehash, in which the macerate isinglass whipped in. Whipped regularly during cooling. Finally stir in the piskefløden.

Tips:
Originated from South Jutland