Lobster tails
Lyuba Radeva
Time of realization: 3 hours + rests of the dough
Degree of difficulty (1 to 5): 3
Ingredients for about 15 pieces
For the shell dough:
230 g of strong flour
100 g of water
10 g of honey
1 g salt
To browse:
20 g of oil
40 g of butter
For the choux pastry:
70 g of water
35 g flour
15 g of oil
1 medium egg (50 g)
5 g of sugar
1 g salt
For the cream:
150 g of milk
100 g of cream
1 whole egg
70 g of sugar
25 g flour
vanilla extract
150 g of whipped cream
Procedure:
For the shell dough:
mix the ingredients for the shell for about a minute in the food processor, form a ball, wrap it in cling film and leave it to rest for an hour. Melt the butter, add the oil and leave at room temperature to let it solidify, it must have the consistency of a soft cream.
Roll out the dough with the pasta machine to a single strip, passing it several times, always decreasing by one notch to the penultimate. At the exit of this spread with the butter and oil cream, literally pull the sheet a little to widen and thin again and wrap tightly. Proceed in this way for the entire length of the ribbon of dough. In the end, a thick cylinder of dough is obtained which is wrapped in cling film and placed in the fridge for 8-12 hours.
Prepare the choux pastry:
bring the water with the oil, salt and sugar to the boil, pour in all the flour, turn with a wooden spoon and cook for a few minutes until it comes off the walls and forms a ball.
Allow to cool and add the lightly beaten egg in three stages.
Take the cylinder of dough out of the fridge, cut into slices of about 1 cm and form the sfogliatelle by stretching the edges of the circle with your fingers, sliding the various layers. Put a little choux pastry filling inside with the sac a poche and close on top.
Place the lobster tails on the baking tray covered with parchment paper and bake at 190 ° C with ventilation. Cook for 25-30 minutes, halfway through cooking lower the temperature to 170 ° C. Remove from the oven and leave to cool.
For the cream:
bring the milk to the boil with the cream. Mix together the egg, sugar and flour and pour over the milk with the cream, turning with a whisk. Put back on the heat and boil for 2 minutes, always stirring. Remove from the heat and flavor with vanilla extract. Allow to cool and add the whipped cream.
For this dose of sfogliatelle you will need about half of the prepared cream.
Fill the cream cakes with the pastry bag making a hole below or above, in the latter case finish with a nice sprig and a sour cherry or a curl of chocolate. Sprinkle with powdered sugar.
based on 2 Review (s)
