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.
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