Characteristics
Realisation: easy
Preparation time: about 20 minutes.
Ingredients
- 1 Rispo deep frozen puff pastry uncooked or Passione Pronta
- sugar
- water
For the cream:
- of milk
- 2 egg yolks
- Lemon peel
- 60 g dof sugar
- 25 g corn starch (maize)
To complete:
- 100 g of raspberries
- Icing sugar
How to prepare
For the cream: bring the milk to boil. Whisk the yolks with the sugar and incorporate the maize. Add the milk, the grated lemon peel and bring it to the fire; Thicken until cream is dense and smooth. Let it cool. Spread the puff pastry Rispo in a rectangle of approximately 4 mm Ø. Spread the puff pastry Rispo on a baking pan and buckle; brush with water and sprinkle with sugar. Bake in oven at 200 ° C for About 15-20 minutes. Crumble coarsely the chilled pastry. In dessert plate, put some pieces of pastry , a large spoon of crème patissière , complete with other pieces of pastry. Decorate With fresh raspberries and icing sugar. Enjoy your meal!