Lunchbreak: Pastel 3 Leches, prepared by Chef Atzimba Perez and details about th…


Chef Atzimba Perez

Atzimba Catering and Occasions
4726 N. Kildare
Chicago
chefatzimba.com

Occasion:
St. Jude 4 Stars of Chicago Restaurant Extravaganza
Might 2
5:00 p.m.
Sheraton Grand Chicago
301 E. North Water Road
Chicago

For extra info:

www.stjude.org/fourstars

Pastel three Leches Relleno de Fresa y Envinado con Rompope

Cake:
9 eggs yolks
9 eggs whites
1 teaspoon baking powder
1 cup of sugar
2 cups of all-objective flour
1 cup of bitter cream
1 cup of condensed milk
1 cup of evaporated milk
1 cup rompope (eggnog)

Cream:
1 lb. of strawberries
2 cups of heavy whipping cream
2 teaspoons of powder sugar

Instructions:
Preheat oven to 330 levels – grease with butter a baking pan and sprinkle with slightly flour. Beat the eggs yolks for five minutes then add the sugar. Individually, mix dry components in a bowl. Beat eggs whites till mushy peaks type. The mix eggs yolks with dry elements and eggs whites. Put the combination in a baking pan. Bake at 330 levels for forty minutes. Let it cool for 20 minutes. Mix all of the moist components and minimize the cake in half. in every half put the milks crushed already. In a bowl beat the heavy cream with the powder sugar with this and the strawberries adorn the cake.




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