INGREDIENTS:
Ice cream boat, baking tray
Just enough flour, to spread the dough
500 grams of puff pastry dough
1 egg yolk, to varnish
4 egg yolks, for pastry cream
1/2 cup sugar, for 100 g pastry cream
1 1/2 teaspoons vanilla essence, for pastry cream
1/2 cup cornstarch, for cream puff
2 cups whole milk, for pastry cream 490g Enough sugar glass, to decorate
Continued on next page (page 2)
ADVERTISEMENT
