1 cup of cream
1 cup of all-purpose flour
1 cup of sugar
3 cups of margarine
1/2 cup of butter
1 tablespoon of active dry yeast
1 teaspoon of salt
1 egg, separated
1 cup of cream
1 cup of all-purpose flour
1 cup of sugar
3 cups of margarine
1/2 cup of butter
1 tablespoon of active dry yeast
1 teaspoon of salt
1 egg, separated
Mix all the ingredients well, except for the egg white
Add the beaten egg white mixed with the yolk and knead well
Let the dough rest for 15 minutes
Form rolls that are 0.5 cm thick
Tie the ends together and twist
Place in a greased and floured baking dish
Bake in a moderate oven (180°C), preheated, for about 20 minutes, or until the base of the cream puff starts to brown
Let cool and store in an airtight container
Weighs approximately 850g
166 calories per serving of 50g
Note: To obtain 1 cup of cream, heat 2 cups of whole milk (as the fat content is higher) and let it cool
Remove the cream that forms on the surface and repeat the process until you have the desired amount.
