Pastel

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Pastel. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pastel is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. Pastel is something which I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Pastel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Pastel using 12 ingredients and 12 steps. Here is how you can achieve it.

Realicé esta receta durante una clase de pastelería, se puede agregar un poco de alcohol en la crema inglesa para dar un toque envinado

Ingredients and spices that need to be Prepare to make Pastel:

1. crema chantilly
2. 250 g crema para batir fría
3. 60 g azúcar glass
4. 4 g grenetina en polvo
5. 20 ml crema para batir
6. genovesa
7. 6 pzas huevo
8. 125 g azúcar refinada
9. 160 g harina
10. terminado
11. c/n frutas en rebanadas
12. c/n crema Inglesa

Steps to make to make Pastel

1. Mise en Place de la Crema Chantilly
2. Hidratar la grenetina con la crema para batir y reservar
3. Batir la crema e ir agregando el azúcar en forma de lluvia, agregar la grenetina fundida y temperar con un poco de la crema montada
4. No sobre batir la crema ya que se puede cortar
5. Mise en Place de la Genovesa
6. Montar las yemas con la mitad del azúcar
7. Montar las claras con la otra mitad
8. Mezclar con una espátula las dos mezclas anteriores
9. Añadir la harina y mezclar de forma envolvente para no llenarla de aire
10. Incorporar esta mezcla en una charola con papel encerado de 20 a 25 minutos a 180°
11. Colocar uno de los discos sobre una base de vidrio o desechable, con un tenedor realizar pequeñas incisiones del centro hacia las orillas, cuidando de no estropear o romper la miga, una vez que se realizó dicha operación verter con mucho cuidado la crema inglesa, poner entre cada capa de pastel rebanadas de fruta de temporada
12. Con la manga rellenarla de chantilly debemos pasarla por el pastel y con la espátula debemos darle forma para que quede compactada en el mismo

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So that's going to wrap this up with this exceptional food Recipe of Perfect Pastel. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!