Cochinitos De Hojaldre Recipes

Steps:

• Roll out the puff pastry dough on a lightly floured surface to about 1/4 inch thick. Cut out ten 6-inch circles and place on parchment-lined baking sheets. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don't form into a ball!). Roll the top lightly to smooth and even it out.
• Whip the pastry cream until smooth and divide among 5 of the circles, leaving some room around the edges. Lightly beat the egg yolks with a fork and brush along the edges. Place the remaining 5 circles on top and press tightly along the edges to seal.
• Cut out five 2-inch circles for the noses and make two little holes with a toothpick or skewer; attach the noses to the tops of the pastries with some of the egg yolk. To make the ears, cut out 10 circles that are a bit smaller than the nose and pull one side slightly so they are a bit pointy, giving them a bit of movement. Seal with some egg yolk. Refrigerate while you preheat the oven.
• Preheat the oven to 375°F.
• Mix the remaining egg yolks with the milk and brush the tops of the pastries. Bake until the tops and bottoms are golden, 20 to 30 minutes. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
• To decorate, spread a little circle of the melted white chocolate to make eyeballs, allow to set, and then put a smaller circle of melted dark chocolate on top of the white to make the center of the eye. Play around and have some fun giving the piggies a personality of their own. (You can put the chocolate in separate plastic syringes or squeeze bottles and put them in the microwave for a few seconds to melt, then squeeze the chocolate onto the pastries.)

Steps:

• CUSTARD CREAM:.
• In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. Whisk in the flour.
• In a small saucepan, combine the milk, rum and the remaining sugar. Scrape the vanilla seeds from the split pod into the pan. Bring the mixture to a boil over high heat.
• Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.
• Reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes.
• Remove from heat and add the butter, whisk until melted and combined. Pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble.
• When ready to assemble, fold the WHIPPED cream into the custard cream.
• FOR THE PASTY & FILLING:.
• Preheat the oven to 350°F.
• Cut the pastry sheet into nine 3 inch squares. Prick each piece with a fork about 10-15 times to keep dough from rising too much when baked. Place on a baking sheet and bake until golden brown - about 20-25 minutes.
• Carefully slice each square horizontally into two layers. Set aside.
• In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. Pour into a medium bowl.
• Peel the bananas then quarter them by cutting in half crosswise, then again lengthwise. Peel the mango and cut the flesh away from the pit. Slice the flesh into twelve 1/2 inch thick slices.
• Add the bananas and mangoes to the butter sauce, tossing to coat. Grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes. Remove and set aside.
• To assemble: If not already done, fold the WHIPPED cream into he custard cream. Place a layer of pastry on each plate. Spoon some custard cream on top. Place a piece of banana and a piece of mango on the cream. Top with another rlayer of pastry and repeat. Add a third pastry layer on top Put powdered sugar and cinnamon in a small sieve and dust the tops of the Napoleons by tapping on the side of the sieve. Serve immediately.