Cream Bayonnaise Recipe

The cream mayonnaise is a very simple traditional dessert to prepare, you will only need layers of puff pastry and the filling, in this case, the filling will be cream. However, you should know that it is also very popular to make this recipe with angel hair, chocolate, strawberries, among other ingredients. This dessert is served cut into squares or rectangles, which can be the same or different sizes.

In this article we teach you how to make cream bayonnaise. Let’s cook!

Ingredients to make Cream Bayonnaise:

• 2 rectangular puff pastry sheets
• 3 tablespoons of icing sugar
• for the cream
• 500 milliliters of milk
• 4 pods of egg yolks
• 100 grams of sugar (½ cup)
• 50 grams of cornmeal (starch)
• 1 tablespoon vanilla essence

How to make Cream Bayonnaise:

1. To get started with the cream bayonnaise recipe, you must first prepare the cream.
2. We recommend preparing the cream beforehand, since it is better for it to cool well, therefore, if you can and have enough time, prepare the cream in advance.
3. To do this, separate the yolks from the whitesof the 4 eggs and put a bowl with the milk, add the yolks. Beat and mix.
4. Add the essence of vanilla and sugar, mix well.
5. Next, add the corn flour and beat with a few rods until the corn flour is well dissolved without lumps.
6. Next, add the cream mixture to a saucepan over medium heat. Stir until the cream begins to thicken.
7. When the pastry cream is ready to fill the cream bayonnaise, turn off the heat.
8. Then, transfer the cream to a bowl and allow it to cool to room temperature.
9. Cover the cream with transparent film and put it in the fridge until it cools down.
10. Trick: the plastic must be stuck to the cream so that a scab does not form on the cream.
11. Turn on the oven at 170ºC with heat up and down. Next, on a baking sheet, place parchment paper and spread one of the puff pastry sheets on top of the sheet.
12.  Cover the cold cream all over the dough and leave a little border all around.
13. Cover another sheet of puff pastry with pastry cream and seal the edges a little by pressing with your fingers.
14. On the other hand, pour some of the egg whites into a bowl, beat and paint the entire base of the Bayonnaise tart with a brush.
15. You should also do it around the edges.
16. Put the bayonnaise cake in the oven, specifically in the central part of the oven.
17.  Wait until it is well browned, approximately 15 minutes, but it will depend on each oven.
18. Remove the cream bayonnaise from the oven and allow it to cool. When serving, sprinkle the entire surface with icing sugar. Ready to serve!