February 10, 2022

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Impress with Tamara Falcó's Valentine's Day dessert

The chef and Masterchef Celebrity 4 winner shows us how to make a sophisticated diplomat cream and berry mille-feuille in the PORCELANOSA kitchen.

Chef Tamara Falcó shows us how to make a light and delicate dessert in the PORCELANOSA kitchens: unforgettable Valentine's Day guaranteed. An easy gourmet recipe to round off the perfect menu celebrating the love of your life.

 

Diplomat cream and berry mille-feuille

 

Ingredients for 4 people

 

Gamadecor Porcelanosa Kitchens | Tamara Falcó - Valentine's Day recipe

• 2 rectangular puff pastry sheets.
• Icing sugar.

For the diplomat cream:
• 500ml whole milk.
• 80g egg yolks.
• 80g sugar.
• 40g cornstarch.
• 2 vanilla pods.
• 400ml whipping cream.
• 15ml Cointreau.
• 1 leaf gelatine.

For the berry coulis:
• 500g mixed berries.
• 50g sugar.
• Juice of 1 lemon.

Decoration:
• Icing sugar.
• Strawberries.
• Raspberries.
• Redcurrants.

 

Method (2 hours):

 

Diplomat cream:

 

  • Soak the gelatine leaf in cold water to soften. Next, heat the milk, infused with the vanilla.
  • Blend the sugar and yolks, beating until they lighten in colour. Next, add the cornstarch and repeat the process until smooth.
  • Pour the milk into the egg yolk mixture and stir well. Place the mixture in a saucepan and stir continuously until boiling for around two minutes.
  • Add the gelatine and Cointreau, and stir until combined. Once the diplomat cream has thickened, beat well with a whisk then cover with cling film and leave to cool.
  • Whip the cold whipping cream until it forms peaks.
  • Whisk the cooled diplomat cream mixture again, and fold in the whipped cream until combined.
  • Leave to cool in a piping bag in the fridge.

 

Berry coulis:

 

  • Place the berries, lemon juice and sugar in a saucepan. Bring to the boil.
  • Crush the mixture, then pass it through a sieve and set aside.

 

Puff pastry:

 

  • Stretch the cold puff pastry sheets over a silicone sheet placed on a baking tray.
  • Sprinkle the whole surface with icing sugar, cover with a silicone sheet, and place several baking trays over the top to weigh it down.
  • Bake the puff pastry at 200º C for 20 minutes, then remove the baking and silicone sheets from the top. Put the puff pastry back into the oven until golden brown.
  • Once cool, cut the pastry sheets into equal rectangles.

 

Plating up:

 

  • Alternate layers of puff pastry and diplomat cream on the plate. Add the coulis.
  • Sprinkle the whole surface with icing sugar, cover with a silicone sheet, and place several baking trays over the top to weigh it down.
  • Bake the puff pastry at 200º C for 20 minutes, then remove the baking and silicone sheets from the top. Put the puff pastry back into the oven until golden brown.
  • First dust the berries with icing sugar, then arrange.

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