DULCE DE LECHE CANNONS

INGREDIENTS

KNEADING

  • 300 g of pastry flour
  • 10 g of salt
  • 150 ml of water

FILLING

  • 500 g of Milkaut Profesional Butter
  • 200 g of flour
  • icing sugar (optional)
  • Milkaut Profesional Dulce de Leche for Bakery as needed

MILKAUT SOLUTIONS

PROCESS

KNEADING

After forming a crown with the flour and salt, pour the water in the center. Gently combine the ingredients to form an under-kneaded dough. Wrap it with cling film and let it rest at room temperature for 25 min.

FILLING

Blend the Milkaut Profesional Butter with the flour. Wrap the dough with a cling film, stretch it into a rectangular shape and refrigerate it. Place the dough in the center of the pastry and enclose it. Give it 4 double turns, refrigerating it for 2 hours after each turn. Roll out the puff pastry to a thickness of 3 mm, cut strips of 2 x 30 cm, and wrap them around the cannon molds. Place them on plaques. Take them to the refrigerator for 30 minutes before cooking. Bake them at 210 °C for 20 minutes. Remove them from the oven and let them cool. Fill in the cannons with Milkaut Profesional Dulce de Leche for Bakery. Sprinkle them with icing sugar.

TAGS

MILKAUT SOLUTIONS

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