Windmills as from grandmother
Last Updated on
ingredients
Dough
10 tbsp water 100 g palmarin 125 g semi-coarse flour 4 pcs egg pinch of salt
Yolk cream
500 ml milk 1 packet vanilla sugar 3 tbsp semi-coarse flour 1 packet vanilla pudding 200 g granulated sugar 250 g butter
Snow Mousse
4 pcs egg white 300 g granulated sugar
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Inyresistible pinwheels of evaporated pastry, filled with yolk cream and snow mousse.
1.
Steam of evaporated dough: In a saucepan, bring water and palmarin to a boil with a pinch of salt. When the fat has melted, add the flour and cook to a thick slurry. The dough will start to peel away from the pot. Remove from the stove and add the eggs one at a time to the still hot porridge. Stir well each time. As a rule, stir with a fork, not with a hand beater. Put the batter in a pastry bag with a decorative tip and spray onto a dry baking sheet. Heat the oven to 220°C, and when you put the pinwheels in to bake, reduce the heat to 200°C and bake for about 20 minutes. Do not open the oven so that the pinwheels do not burn. This batch should make 25 pieces.
2.
Yolk cream step. In the remaining milk, whisk together the vanilla sugar, vanilla custard, egg yolks and flour. Cook, stirring constantly, until thick. Remove from the stove and add the sugar to the still hot porridge. When the porridge has cooled, add the butter and cream with a hand beater. The cream is ready for filling.
3.
Snow Mousse. Let cool.
4.
Finish pinwheels. Fill with egg yolk cream using a pastry bag, then with snow foam and cover with cut off caps. Sprinkle the top with icing sugar.
5.
Editor’s tip: You can whip the fluffy cream using the Tescoma premium stainless steel hand beater.
