COMPOSITION
- Dough for fritters (conventional, chocolate, strawberry and matcha tea)
- Pastry cream Mascarpone cream cheese and coffee
- Pastry cream of Quescrem Yogurt Concentrate
- Pastry cream of Quescrem Professional and matcha tea
- Pastry cream of Professional Quescremstrawberries and raspberries
ASSEMBLY
Once the fritters have cooled, fill with the different creams and coat in powdered sugar to taste.
CONVENTIONAL WIND FRITTERS DOUGH
Ingredients
Milk 85 g
Water 85 g
Butter 75 g
Salt 3 g
Sugar 3 g
Loose flour 95 g
Eggs 160 g
DOUGH FOR CHOCOLATE FRITTERS
Ingredients
Milk 85 g
Water 85 g
Butter 75 g
Salt 3 g
Sugar 3 g
Loose flour 83 g
Cocoa powder 12 g
Eggs 160 g
RED WIND FRITTERS DOUGH
Ingredients
Milk 85 g
Water 85 g
Butter 75 g
Salt 3 g
Sugar 3 g
Loose flour 95 g
Red coloring c/n
Eggs 160 g
GREEN WIND FRITTERS DOUGH
Ingredients
Milk 85 g
Water 85 g
Butter 75 g
Salt 3 g
Sugar 3 g
Loose flour 83 g
Green coloring c/n
Eggs 160 g
Process
- Boil the milk with water, butter, salt and sugar. Add the flour and scald until it comes away from the walls.
- Place the dough in the mixer with the paddle attachment and gradually add the eggs.
- Place the dough in a piping bag for dosing.
- Fry in abundant oil at a maximum temperature of 175 – 180 ºC.
MASCARPONE CREAM CHEESE AND COFFEE PASTRY CREAM
Ingredients
Mascarpone cream cheese 350 g
Milk 335 g
Sugar 110 g
Corn starch 55 g
Egg yolks 150 g
Soluble coffee 15 g
Process
- Mix the cornstarch with the sugar and 100 g of milk. Whisk vigorously.
- Add the egg yolks.
- Reserve.
- On the other hand, heat Mascarpone Cream Cheese with the rest of the milk and coffee.
- When it boils, add the reserved mixture and continue stirring until it boils again.
- Pour into a pan to cool.
- While it cools, stir to avoid lumps.
- Keep refrigerated with cling film.
CREAM OF CREAM CHEESE PASTRY CREAM CONCENTRATED YOGURT
Ingredients
Quescrem Yogurt Concentrate 400 g
Sugar 100 g
Cornstarch 50 g
Water 450 g
Process
- Put in a saucepan all the ingredients, except for Quescrem Yogurt Concentrate, and mix well with a whisk.
- Start to heat and when the mixture reaches 40 ºC, add Quescrem Yogurt Concentrate.
- Refine well with stirring rods and continue heating until it comes to a boil.
- Remove from heat and cool in an inverted double boiler.
- Keep refrigerated.
PROFESSIONAL CREAM CHEESE AND MATCHA TEA PASTRY CREAM
Ingredients
Quescrem Professional 350 g
Milk 335 g
Sugar 110 g
Corn starch 55 g
Egg yolks 150 g
Matcha tea powder 15 g
Process
- Mix the cornstarch with the sugar and 100 g of milk. Whisk vigorously.
- Add the egg yolks.
- Reserve.
- On the other hand, heat Quescrem Professional with the rest of the milk and matcha tea.
- When it boils, add the reserved mixture and continue stirring until it boils again.
- Pour into a pan to cool.
- While it cools, stir to avoid lumps.
- Keep refrigerated with cling film.
PROFESSIONAL CREAM CHEESE CREAM WITH STRAWBERRIES AND RASPBERRIES
Ingredients
Quescrem Professional 267 g
Sugar 110 g
Cornstarch 50 g
Raspberry puree 105 g
Strawberry puree 245 g
Process
- Mix all ingredients except Quescrem Professional.
- Heat the mixture to 65 ºC.
- Add Quescrem Professional and raise the mixture to 70 ºC for about 5 – 7 minutes. Stir to prevent sticking.
- Pour into a pan to cool and stir to avoid lumps.
- Reserve with cling film and before use, work with tongue.
