This year for Christmas dinner we chose the restaurant where we got married, the Alameda a place where we always be sure to taste the prepared dishes from our area with passion and served with due care and attention.
After a lunch to our expectations, came into the pastry room with a fabulous cake, measuring 1 meter by 3, which was very good then, a puff pastry with a soft cream with coffee and white chocolate flakes.
Of course when we got home, I did not wait to try to replicate it my way, and what better time of New Year's Eve dinner?
I had never had a puff pastry but with the help of the puff pastry ready I must say it was very easy, and it was delicious.
E 'much longer to describe than to do, because you can divide the work into two days, the first
prepare meringue disks of pastry and pastry cream,
the second you add the cream to the cream, then made the cake and put in the freezer a few hours before
decorates the dinner and storing in the refrigerator.
meringue disc :
egg whites 140 g sugar 280 g
lemon juice
Mount (but not completely) the egg whites with a little 'of lemon juice.
Add a bit 'at a time, half the sugar by filling the frame. Embed
hand the remaining sugar.
On a sheet of baking paper bag with a few print a hard, not too often, from the center and continuing to spiral to form a circle 26 cm in diameter. With the remaining meringue to make
of elements which are then crushed to cover the cake.
Bake valve open (ie with a pot holder that keeps it a bit 'open) at 120 ° until it begins to change color, it will take at least half an hour, then lower the temperature at 85-90 degrees and continue cooking until it is completely dry.
2 puff pastry: Cut the
2 rolls of pastry discs of 26 cm. in diameter and prick well with a fork so that not too swell.
Bake (including trimmings) at 180 ° for 10-15 minutes, until well browned.
cream coffee :
Milk 500 gr
3 Egg yolks 90 g sugar 45 g
Maizena
Sale
Instant coffee 3 tablespoons
Fresh cream 400 gr
In a glass bowl mix sugar, cornstarch, and salt, then add the yolks
blending it all with a few spoonfuls of milk,
then add the remaining milk, stirring well.
Put it in the microwave at 750W and lead to boil, stirring well every 2 minutes.
soon removed from the oven to add at least 3 tablespoons of instant coffee (to be precise in everything I put 8 teaspoons).
Cool, then stir in the plane from the bottom up 400 g of whipped cream.
Mounts sweet :
is trimmed to bring the three discs the same diameter,
then, using a mobile circle and then starting from the bottom of the cake:
- meringue disk
- layer of coffee cream
- 
disc of puff pastry - layer of coffee cream -
disc of puff pastry - thin layer of coffee cream
I then put in freezer for half a day so it compacts well and facilitate the work of decoration. It decorates
:
I put the cake on serving plate and removed the metal rim,
I smeared the good little cream remaining on the edges of the cake.
well I crumbled pastry scraps and used them to cover the edge.
I cut the lines of getting the meringue crumbs I used to cover the surface of the cake.
dusted with ground coffee.
I had white chocolate, which otherwise would have been put in scales on each layer of cream.
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