I dolci con la sfoglia sono tra i miei preferiti, anche se ammetto di non aver mai provato a farla da me, quest'anno giuro che ci provo sarà uno dei propositi del 2011!!!! Oltre a correre naturalmente!
E' si correre sarà il mio proposito per quest'anno.
Sono sempre stata pigra, gli sport in generale non mi sono I never liked the gym and too tied to the schedules to be able to attend, so it was a long time since I had the desire to buy a treadmill and I had always been held back by all but especially by my husband who said it would be one of the many accessories that unnecessary would be added to all those Caccavelli that during the years I bought it for gymnastics.
I got a gift all mine! And will deny all of the course all day!
Ingredients for 10 cones
1 roll of puff pastry ready
sugar semolato
per la chantilly alla nocciola
250 ml di latte
75 g di zucchero
30 g di farina
2 tuorli
1 cucchiaino di pasta di nocciole
100 g di panna montata
nocciole tritate grossolanamente
Tagliare in 10 strisce la pasta sfoglia e arrotolare ogni striscia around a cone of foil or parchment paper. Place the cones on a baking tray and sprinkle with a little 'sugar, bake at 190 ° C and bake for about 10 minutes.
Prepare the custard boil the milk with half the sugar and the teaspoon of hazelnut paste, Beat the egg yolks in a saucepan with remaining sugar, adding the flour. Pour the boiling milk on the egg mixture and stir well to call on the fire and thicken the cream. When this will be very cold add the whipped cream.
Fill cones with pastry cream and garnish with chopped hazelnuts and a dusting powdered sugar.
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