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Print Recipe
Puff Pastry with Sour Cream Recipe
Puff pastry cakes with cream of sour cream and condensed milk. Quick, simple, but very delicious dessert. It will please you during a tea party with your family on a normal day, and will appeal to your guests at the festive table. Try it !
Instructions
  1. Prepare the finished puff pastry for use according to the instructions on the package. That is, defrost and let " come up" in the heat. Using a cookie cutter , a small-diameter serving ring, or an ordinary glass, cut out round pieces of dough.
    Prepare the finished puff pastry for use according to the instructions on the package. That is, defrost and let " come up" in the heat.
Using a cookie cutter , a small-diameter serving ring, or an ordinary glass, cut out round pieces of dough.
  2. It is better to do this immediately on parchment, silicone Mat or Teflon sheet, and then immediately transfer all the preparations to the baking sheet along with the sheet. Spread out the dough circles at a small distance from each other. Trim the dough, too, spread out on a baking sheet. Bake in a preheated 200°C oven for 10-13 minutes . To the point of ruddiness. Always consider the specifics of your technique! Baked blanks for cakes to cool.
    It is better to do this immediately on parchment, silicone Mat or Teflon sheet, and then immediately transfer all the preparations to the baking sheet along with the sheet.
Spread out the dough circles at a small distance from each other. Trim the dough, too, spread out on a baking sheet.
Bake in a preheated 200°C oven for 10-13 minutes . To the point of ruddiness. Always consider the specifics of your technique! Baked blanks for cakes to cool.
  3. At this time, prepare the cream. The cream is prepared in minutes and is very simple. The main thing is to use high-quality products for it. Sour cream needs thick and fat, ideally homemade. But also from the one that is sold in the store (30-33% fat content), the cream turns out without problems. It is important that there is no liquid in the sour cream. If the liquid is still available, then you need to put the sour cream in a colander, lined with gauze in several layers, and let the liquid drain. The quality of condensed milk should also not be in doubt. (not "condensed milk", namely condensed milk with sugar) All ingredients for the cream should be cold. So... Beat the sour cream and condensed milk. The cream is quite liquid at this stage, this is normal.
    At this time, prepare the cream.
The cream is prepared in minutes and is very simple. The main thing is to use high-quality products for it. Sour cream needs thick and fat, ideally homemade. But also from the one that is sold in the store (30-33% fat content), the cream turns out without problems. It is important that there is no liquid in the sour cream. If the liquid is still available, then you need to put the sour cream in a colander, lined with gauze in several layers, and let the liquid drain. The quality of condensed milk should also not be in doubt. (not "condensed milk", namely condensed milk with sugar) All ingredients for the cream should be cold.
So... Beat the sour cream and condensed milk. The cream is quite liquid at this stage, this is normal.
  4. Without ceasing to beat, pour the lemon juice into the cream. (freshly squeezed lemon juice, not concentrate) the Cream quickly begins to thicken. Continue whipping the cream for a couple more minutes . The whipping time depends on the fat content and density of sour cream and on the power of your equipment. It may take a little more (or less) time for the cream to acquire the desired consistency. If you add more lemon juice, the cream will get even thicker. The cream is light, gentle, non- greasy. It can be used for sponge cakes, tubes and profiteroles, for cupcakes.
    Without ceasing to beat, pour the lemon juice into the cream. (freshly squeezed lemon juice, not concentrate) the Cream quickly begins to thicken. Continue whipping the cream for a couple more minutes . The whipping time depends on the fat content and density of sour cream and on the power of your equipment. It may take a little more (or less) time for the cream to acquire the desired consistency. If you add more lemon juice, the cream will get even thicker.
The cream is light, gentle, non- greasy. It can be used for sponge cakes, tubes and profiteroles, for cupcakes.
  5. The cooled off scraps of dough that were baked together with the blanks for cakes, put in a bowl of food combine and chop into crumbs.
    The cooled off scraps of dough that were baked together with the blanks for cakes, put in a bowl of food combine and chop into crumbs.
  6. To assemble cakes. Spread the bottom part of one circle with cream and connect with the second. Smear the cake on all sides with cream ( it is convenient to do this with a cooking brush)...
    To assemble cakes.
Spread the bottom part of one circle with cream and connect with the second. Smear the cake on all sides with cream ( it is convenient to do this with a cooking brush)...
  7. ... and roll in crumbs.
    ... and roll in crumbs.
  8. Everything is ready!
    Everything is ready!
  9. Bon appetit.
    Bon appetit.

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