ELABORACIÓN DE MILHOJAS CON CANELA RELLENO DE CREMA
Lo primero que haremos será dividir la masa de hojaldre en 4 láminas, pasaremos el rodillo por ellas y lo pincharemos con ayuda de un tenedor, para que no crezca demasiado. Cubrimos las láminas con papel de horno y unas semillas o cualquier plancha de peso ligero (yo le he puesto una bandeja de horno de aluminio, que pesa muy poquito, pero que hace la presión justa que necesita) y se hornean a 210ºC.
A los diez minutos les daremos la vuelta a la bandeja para que se horneen de manera uniforme y se retira la bandeja superior o las semillas que se han puesto para evitar que subiera en exceso. Se dejan en el horno otros cinco minutos, o hasta que está dorado.
Para hacer la crema pastelera, pondremos a calentar la nata y la leche (menos un vasito) con la vainilla y el azúcar. En el vasito de leche fría que se ha reservado, disolveremos la maizena. Cuando la leche empieza a hervir, se añaden las yemas y se bate enérgicamente. Se incorporan la maizena disuelta en la leche y se vuelve a poner a fuego lento, procurando que no llegue a hervir y batiendo hasta conseguir el espesor deseado.
Se recortan los bordes del hojaldre con un cuchillo de sierra. Sobre una de las láminas, extendemos un tercio de la crema pastelera con ayuda de una manga pastelera para que quede uniforme, se cubre con una plancha de hojaldre, de nuevo crema y se repite la operación., se espolvorea con canela y azúcar glass.
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RT @elbullirdeagus: Milhojas con canela relleno de crema https://t.co/c6mhfpwT0t
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