8 eggs
250g of puff pastry flour
1 tablespoon of active dry yeast
1 cup of Port wine
8 eggs
250g of puff pastry flour
1 tablespoon of active dry yeast
1 cup of Port wine
Whisk egg whites until snow-like, then add yolks and continue whisking
Place the mixture in buttered and floured molds, along with the yeast
Bake in a preheated oven on a buttered and floured mold
After cooling, unmold and cut in half
Moisten both sides with a small cup of Port wine, and fill with: 2 tablespoons of butter, 3 tablespoons of ground almonds, 1 tablespoon of vanilla, and 1 can of Nestlé whipped cream
Beat the butter with the ground almonds and vanilla until smooth
Add chilled and silt-free whipped cream and beat for a little longer
Fill and cover the cake with this 'chantilly'.
