Rețete de la cititori: Desert Emiliano – Daniela Butnaru
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Desert Emiliano
Ingrediente:1 pachet aluat foietaj, 1 cutie cremă vanilie, frişcă lichidă.
Mod de preparare
Aluatul de foietaj se lasă la dezgheţat la temperatura camerei apoi se taie dreptunghiuri care se coc la foc potrivit până se rumenesc. După ce sunt scoase din cuptor se lasă la răcit şi se taie în două.
Crema se prepară conform instrucţiunilor de pe plic iar frişca se bate spumă tare. Se pune într-un poche crema şi se umple foietajul apoi se pune frişcă şi se acoperă cu jumătatea cealaltă de foietaj. Se pudrează zu zahăr pudră şi după plac cu fulgi de migdale.
