Ingredients for mini palm trees:
– 1 plate of puff pastry,
Ingredients for the pastry:
– 2 eggs, (approximately 200 grams)
– the same weight as the sugar eggs,
– 1 tablespoon of cornstarch,
– 50 ml. of water.
Ingredients for glaze:
– 4-5 tablespoons of icing sugar,
– 1 tablespoon of water approximately.
Cut a generous piece of baking paper, we can also use the
The same baking paper that the puff pastry package or a
Silicone and generously water sugar. Place the puff pastry on top and pass the roll so the sugar is embedded in the puff pastry. We watered over with more sugar and passed the roller again, without crushing much, just a little so that the sugar is also glued above.
Or we can fold as if it were a sheet of paper, always from the corners to the center.
Place on the baking sheet on baking paper or on the
Silicone foil and put it in the oven until we see
About 15 to 20 minutes.
5.- Creme yolk cream: Mix cornstarch with water. Beat the eggs. In a saucepan, simmer, pour all the ingredients, that is, the water with the dissolved cornstarch, the beaten egg and the sugar. Remove, with a stick, without stopping, until it thickens, when boiling. Remove and let cool by removing it from time to time so you do not create film. Once cold, we can use it to cover the palmerites. With a teaspoon, go bathe with pastry yolk the palmeritas.
We take them to the refrigerator and we prepare the frosting.
6.- The sugar glaze is made by mixing the icing sugar with the water until it is a paste. If we see that it is too thick we can add a few more drops of water or if we have too much liquid we can add some more sugar glas until it is to our liking. Wash the palms with this. Put in the refrigerator to make crust.
Ainsss I love egg palmeritas. They look great.