Рет қаралды 18,822
Materials
500 g crucifix leaf
200 g melted butter for the spread
Materials for the cream
1 litre of milk
250 g sugar
2 vanillas
4 crackers [ from large eggs ]
100 g cornflour
150 g butter
2 vanillas
Ingredients for the syrup
800 g sugar
700 water
1 cinnamon stick
5 - 6 cloves
half a lemon, its juice
Execution for the syrup
In a saucepan put the sugar, water, cinnamon stick, cloves, put it on a medium heat, stir with a wooden spoon a little and when it starts to boil add the lemon juice and pull it out of the eye of your kitchen, let it cool down well....
Execution for the cream
Put the 800 ml of milk,half the sugar in a saucepan over a low heat and stir a couple of times and let it warm up.While the milk is warming up we prepare in a bowl we put the rest of the milk,the sugar and stir a little with a whisk,then the cornflour,stir again until it melts and then the eggs one by one. ..Then spoon a little bit of the hot milk into the bowl you have [the cornstarch, the milk, the sugar, the eggs] and stir until it's all in, then pour it back into the pot and whisk until it thickens. Once the cream starts to thicken, and you'll know when it starts to bubble, add the vanilla and you're done. Take it out of the eye of our kitchen and put the cold butter that we will have in our fridge, we will have it in small pieces, so it helps us to melt it more easily in our cream, stir until it melts{ not to steal any butter put it in a bowl and cover it with a plastic wrap well so that it doesn't catch crusts. let it cool down a bit outside and then put it in the fridge to freeze well} When it's time to put it in the pancake triangles with a whisk stir to fluff it up [ see video ]......
----------There is also a cold cream ready to go that is sold in powdered form in pastry shops that you whip with cold water --------------
How to make the triangles
Preheat the oven to 160 degrees in the air...On a baking tray put non-stick paper. Melt the butter .Open the sheets with the large side facing us , carefully cut them vertically and place the strips one on top of the other, cutting them in the middle if you want them large or in three strips if you want them smaller , cover them with a wet towel to prevent them from drying out. Take half of the leaf and sprinkle with the brush on top without touching the leaf and add the other half from the top, sprinkle again with the butter and wrap, cut them in half, you get two triangles, put them in a funnel [ I got it from the jumbo ] or if you don't have one, you can use a piece of non-stick paper, cut it into three pieces and make balls, so when they're done they'll stay open [ see video ].Bake them for a quarter to 20 minutes until they get a golden color. When they are cooked take them out and dip them directly into the cold syrup for 5 seconds turning them over from all sides , take them out and place them on a rack to release the excess syrup.When they are ready take out the cream that we have in the fridge and whisk it to make it fluffy and fill the triangles of panorama when we want to eat them at that moment. Otherwise you have the cream fluffed up and you have it in the fridge, you have the panorama triangles on a plate and when you want to eat them you fill them at that moment, because if you fill them and eat them at another time the leaf gets crispy and it's not crunchy........
GOOD LUCK.