Carrot cream puff pastry …
Soft flavor! If you haven’t tried carrot cream before, you will love this flavor … Here are puff pastry with carrot cream …
MATERIALS
12 puff pastry, 6 carrots
Enough water
4 tablespoons of powdered sugar
3 tablespoons starch, 12 grapes
2 tablespoons of powdered sugar
On: Powdered sugar
FABRICATION
Leave the puff pastry dough at room temperature until soft. Then cut each round with a wide-mouthed glass of water and place on a tray lined with greaseproof paper. Bake in a preheated 170 degree oven until they are browned. For the carrot cream, peel the carrots, cut them into large pieces and boil them until they are soft. Blend after it cools down. Transfer it to a small pan and add sugar and starch. Cook on low heat until it gets consistency. After it cools, transfer it to a squeezing bag. Cut the cooled puff pastry in half and put the lower parts on a serving plate. Squeeze carrot cream on them. Cover the other parts. Sprinkle with powdered sugar. Squeeze carrot cream on top. Put the grapes in powdered sugar, place on top and serve.