Creams in Alina
I thawed the puff pastry dough and in the meantime I started with the cream, which is done like this:
Separate the egg whites from the yolks. Mix the yolks with 6 tablespoons of sugar, vanilla sugar and flour, adding a little cold milk to mix. The rest of the milk is boiled. When the milk boils, add the yolk composition, stirring constantly, until a consistent cream is obtained, to which the vanilla essence is added and set aside.
Add gelatin to the hot cream and mix until dissolved.
Beat the egg whites until stiff, add the remaining sugar and continue beating until a meringue is obtained. Add the warm creamy eggplant meringue. Mix with circular motions. The meringue must be incorporated into the cream, keeping as much air as possible, in order to obtain a frothy composition.
In a tray I baked the sheets one by one.
Place one of the sheets on a plate or a tray, put all the cream on the sheet, and I crushed the other sheet and spread it evenly on the surface of the cream. Powder with powdered sugar and leave to cool for a few hours.