DIPLOMATICS IN FLOWER
Mary Denora
Time of realization: 36 hours including the rest of the pastry.
Die:26 / 28 cm
Ingredients:
Puff pastry:
For the pastel
530 g flour
330 g water
15 g salt
For the dough
750 g butter
220 g flour
For the custard
500 g milk
150 g yolks
150 g sugar
37 g corn starch
For the sponge cake
3 medium sized eggs
100 g sugar
90 g 00 flour
20 g starch
For the Italian meringue
200 g sugar
50 g water
125 g egg whites
50 g sugar
Procedure:
We form the dough by kneading flour and butter quickly, pouring the mixture onto parchment paper, giving it a rectangular shape and putting it in the fridge immediately.
For the pastel, mix all the ingredients without working them too much, put them between two sheets of parchment paper and rest in the fridge for at least 30/40 minutes.
Take the crayon again, spread it out a little giving it a rectangular shape, put the butter in the center, close the butter inside the dough and roll it quickly with a rolling pin, making three folds of three for 3/4 times, letting it rest each time in the fridge to at least 1 hour each time and finally all night.
The next day, cut a piece, spread two sheets of them, prick them with a fork and sprinkle with granulated sugar (in order to waterproof) (one of the two discs when the sugar is melted you will turn it, sprinkle it with sugar and bake again until melted , must be waterproof on both sides) bake at 180 degrees until golden brown.
For the custard
Vanilla bean seeds or grated rind of a lemon
Work together everything except the milk which will be put on the fire and as soon as it is hot, a part will be poured on the mixture of yolks, mix well and then pour over the milk and turn until it reaches a boil, pour into a bowl and put in the fridge with contact film until cooled.
For the sponge cake
Beat eggs and sugar very well then add the flours gently, pour into a buttered and floured 22/23 cm pan and bake at 180 ° C for about 20/25 minutes (toothpick test)
For the Italian meringue
Put the water and then the sugar in a saucepan and put the egg whites with the sugar in a bowl, as soon as the sugar on the fire has reached 114 ° C, start whipping the egg whites and as soon as the sugar reaches 118 ° C you can pour over the egg whites slowly, continuing to whisk until cool.
Assembly
Place the first disc of puff pastry on the tray with the sugar side up, then put the custard, then a layer of sponge cake about 1,5 cm high, wet it with milk or liqueur of your choice then again the custard, in this case I also put some black cherries in half (even the raspberries would have been perfect) then a layer of fresh sweetened cream and finally the disc of puff pastry, at this point it's the decoration , with 126 wilton nozzle form a rose or various decorations with the meringue and finally flame with the torch
