S andwich de Hojaldre con Mousse de Turr ón

Serves 1
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Directions

  1. 1Preheat the oven to 200 degrees, with heat from above and below, without air.
  2. 2Preheat the oven to 200 degrees, with heat from above and below, without air.
  3. 3Preheat the oven to 200 degrees, with heat from above and below, without air.
  4. 4Place the puff pastry sheet on a baking tray with baking paper.
  5. 5Place the puff pastry sheet on a baking tray with baking paper.
  6. 6Place the puff pastry sheet on a baking tray with baking paper.
  7. 7Cut the puff pastry into 18 squares of 10 1/2 cm.
  8. 8Cut the puff pastry into 18 squares of 10 1/2 cm.
  9. 9Cut the puff pastry into 18 squares of 10 1/2 cm.
  10. 10Beat the egg and use it to paint the puff pastry.
  11. 11Beat the egg and use it to paint the puff pastry.
  12. 12Beat the egg and use it to paint the puff pastry.
  13. 13Prick the puff pastry with a fork.
  14. 14Prick the puff pastry with a fork.
  15. 15Prick the puff pastry with a fork.
  16. 16Put almond sticks on half of the puff pastry squares.
  17. 17Put almond sticks on half of the puff pastry squares.
  18. 18Put almond sticks on half of the puff pastry squares.
  19. 19Cover the pastry with baking paper and another baking sheet.
  20. 20Cover the pastry with baking paper and another baking sheet.
  21. 21Cover the pastry with baking paper and another baking sheet.
  22. 22Bake in the preheated oven for 15 minutes, then remove the top sheet and bake for another 7 minutes to brown the puff pastry. Total bake time is 22 minutes.
  23. 23Bake in the preheated oven for 15 minutes, then remove the top sheet and bake for another 7 minutes to brown the puff pastry. Total bake time is 22 minutes.
  24. 24Bake in the preheated oven for 15 minutes, then remove the top sheet and bake for another 7 minutes to brown the puff pastry. Total bake time is 22 minutes.
  25. 25Transfer the puff pastry squares to a wire rack to cool.
  26. 26Transfer the puff pastry squares to a wire rack to cool.
  27. 27Transfer the puff pastry squares to a wire rack to cool.
  28. 28Grate the nougat.
  29. 29Grate the nougat.
  30. 30Grate the nougat.
  31. 31Pour the cream in a cold bowl and beat until stiff peaks form.
  32. 32Pour the cream in a cold bowl and beat until stiff peaks form.
  33. 33Pour the cream in a cold bowl and beat until stiff peaks form.
  34. 34Add the grated nougat to the whipped cream and gently fold it in.
  35. 35Add the grated nougat to the whipped cream and gently fold it in.
  36. 36Add the grated nougat to the whipped cream and gently fold it in.
  37. 37Transfer the nougat mousse to a pastry bag.
  38. 38Transfer the nougat mousse to a pastry bag.
  39. 39Transfer the nougat mousse to a pastry bag.
  40. 40Fill the puff pastry squares with nougat mousse, and top with the remaining puff pastry squares.
  41. 41Fill the puff pastry squares with nougat mousse, and top with the remaining puff pastry squares.
  42. 42Fill the puff pastry squares with nougat mousse, and top with the remaining puff pastry squares.
  43. 43Dust with icing sugar.
  44. 44Dust with icing sugar.
  45. 45Dust with icing sugar.

Ingredients

  • 1 l ámina de hojaldre rectangular
  • 1 l ámina de hojaldre rectangular
  • 1 l ámina de hojaldre rectangular
  • 250 mililitros nata de montar
  • 250 mililitros nata de montar
  • 250 mililitros nata de montar
  • 125 gramos turr ón blando
  • 125 gramos turr ón blando
  • 125 gramos turr ón blando
  • palitos de almendra cruda
  • palitos de almendra cruda
  • palitos de almendra cruda
  • 1 huevo para pintar
  • 1 huevo para pintar
  • 1 huevo para pintar