[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1\/4″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n
Sunalle Pane Carasau
\nIcing sugar, as required
\nGranulated sugar
\nMixed berries
\n1 lemon<\/p>\n
500 ml milk
\nHalf vanilla pod
\nPeel from 1 unwaxed lemon
\n4 egg yolks
\n80 g sugar
\n40 g potato starch[\/vc_column_text][\/vc_column][vc_column width=”3\/4″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n
Make the pastry cream a day ahead<\/em>: place 500 ml of milk in a saucepan with the 1\/2 vanilla pod and the peel of 1 unwaxed lemon. Heat until about to boil. In another pan, beat 4 egg yolks with 80 g of sugar and 40 g of potato starch.<\/p>\n Strain the hot milk and pour slowly into the yolk mixture, mixing as you go to produce a thin custard. Heat gently, stirring with a whisk, until thickened.<\/p>\n Wash the mixed berries carefully and place in a non-stick saucepan with the juice of 1 lemon\u00a0and 1 tbsp of granulated sugar.\u00a0Cook on high heat for 2 minutes.<\/p>\n Prepare 3 circles of pane carasau: soak the bread and lay out on a flat plate to allow it to soften. Cut out circles of bread using a glass tumbler and bake in the oven at 180\u00b0 until golden.<\/p>\n Remove from the oven and leave to cool.<\/p>\n Assemble the mille-feuille, alternating circles of pane carasau with the mixed berries and a spoonful of the pastry cream[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_empty_space height=”90px”][vc_single_image image=”16303″ img_size=”full” alignment=”center” onclick=”zoom” qode_css_animation=””][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" Assemble the mille-feuille, alternating circles of pane carasau with the mixed berries and a spoonful of the pastry cream<\/p>\n","protected":false},"author":1,"featured_media":16304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93],"tags":[],"class_list":["post-16432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-en"],"_links":{"self":[{"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/posts\/16432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/comments?post=16432"}],"version-history":[{"count":2,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/posts\/16432\/revisions"}],"predecessor-version":[{"id":16434,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/posts\/16432\/revisions\/16434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/media\/16304"}],"wp:attachment":[{"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/media?parent=16432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/categories?post=16432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunalle.it\/en\/wp-json\/wp\/v2\/tags?post=16432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}