WOW, don’t they look nice? TOASTY!!!
What do you do when your oven breaks and you have guests for dinner? I was going to make a nice cake but that’s not possible because the oven is broken. But I need to have a dessert, a dessert that does not need the oven, the Tiramisu’?, no, because I wanted something my friends had not yet had in my house; Cannoli? No, I don’t have anytime.
EUREKA !!! I saw the sandwich toaster and I thought why not.
I went to the supermarket and bought puff pastry. I elongated it a bit with the rolling pin and cut into squares of about 3 inches each side.
Then I put the toaster plate on preheat and cooked them until they became golden on both sides. I let the pastries cool and then cut them in half.
Days ago I had prepared cannoli and some ricotta remained, I used it to fill the two halves of the pastry.
Meanwhile I have prepared the Italian Chantilly Cream; a combination of pastry cream and whipped cream.
The preparation of this cream is: first prepare the pastry cream, you can find the recipe here, and then whip 250 g of whipping cream.
When the pastry cream is then cooled, next add the whipped cream little by little, mixing the two creams from bottom to top, so the cream will have a good consistency. I added strawberries cut into small pieces, so I could use my cream to fill TOASTY.
What do say? Do you like them? Aren’t they pretty?
But above all they are delicious, my friends River and Andrew were wowed.
- 500 g puff pastry 17 oz
- 250 g whipping cream 8.8 oz
- 150 g strawberries 5.3 oz
- 5 egg yolks
- 125 g sugar 4.4 oz
- 45 g corn starch 3 tbsp
- 500 ml whole milk 2 cups
- 1 vanilla bean
- grated lemon peel
- 1000 g ricotta 5 cups
- 400 g powdered sugar ~ 2 cups
- dark chocolate chips
- Unfold the sheets of puff pastry previously thawed in the fridge for 2 hrs.
- Elongate them a bit with the rolling pin and cut into squares of about 3 inches each side.
- Put the toaster plate on preheat and cook them until they became golden on both sides
- Then let the pastries cool and then cut them in half.
- Drain overnight la ricotta.
- Work it very well incorporating the powdered sugar.
- Add the chocolate chips and mix all.
- Put the milk with the scraped vanilla pod in a small saucepan, and bring it to a boil.
- Remove the pan from the stove and filter the milk.
- Separately, in a bowl pour the egg yolks, the vanilla caviar, sugar and the grated zest and whisk vigorously until completely combined.
- When the mixture is blended, add the cornstarch sieved in, stir well to incorporate it.
- Pour the milk into the mixture of egg yolks, sugar and cornstarch.
- Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 78°C (172.4°F).
- Remove the cream from the stove as soon as it starts to thicken.
- Cool it quickly by pouring it into a cold pan and continue to stir with a whisk bringing it to a temperature below 50°C (122°F), this allows it to maintain the consistency of the cream intact.
- The pastry cream would be ready for use; otherwise cover with plastic wrap in contact with the surface of the cream, let it finish cooling at room temperature and then refrigerate.
Italian Chantilly Cream
- Whip the cream, it must be fairly thick.
- Take the same amount of pastry cream (1:1 of whipped cream) and mix them together
- Fill the two halves of the toasty with the creams