Bored On The March Break

Five: Five of choux pastry cream

I leave a dessert that takes the March 5 here where I live. This dessert was created several years ago to celebrate the holiday in my city, popularly known as the "Cincomarzada." It is usually celebrated with meals and picnics, but I think that this year the air is too cold. So we can eat this house rich and simple dessert, but very colorful, made with choux paste and then fill with whipped cream or cream or even truffles. Everyone can make to your taste. Then a very slight bit of jam or syrup to shine, some toasted sliced \u200b\u200balmonds with a chocolate and some detail, for example or simply icing sugar. Delicious anyway. I hope you like.

FIVE OF PASTA CHOUX and whipped cream (Dessert "Cincomarzada)

Ingredients 3 pieces

For the choux paste

¼ pint of milk

¼ liter of water

300 gr. flour

a piece of lemon peel

150 gr.

butter 7 eggs

50 gr.

sugar a pinch of salt

For fill

1 liter of double cream

200 gr. icing sugar, ground gloss or

To trim:

toasted sliced \u200b\u200balmonds

a little syrup or apricot jam very light

some detail with chocolate or icing sugar just

Preparation: Heat the milk with water, salt, lemon rind, butter and sugar. When a boil remove the lemon rind and add the flour all at once, keep low heat and work a few minutes until the mixture is thin and peel off the walls of the bucket. Then remove from heat and add eggs one at a time, so that until well blended you do not add the following. Then fill the dough with a pastry bag with thick curly tip and do a "five" on a cookie sheet lined with paper. With this many go right three pieces, which give to about four people each. Bake in the oven to 180 º -200 º C, until golden and puffed, about 20-25minutes. Cool completely on a rack so they do not get wet. Meanwhile whip the cream and half ride when you add the icing sugar. Let it all and put Mount in piping bag with thick curly tip. Open the "fives" with care and fill generously with the cream. Put lids on each of them and then decorate with jam or syrup and toasted sliced \u200b\u200balmonds or icing sugar only. Chocoalte place some detail, put in trays and ready. To enjoy them.