Ingredients:
Confectioner Cream
8 units of sifted yolk (160g)
8 tablespoons cornstarch (64g)
4 cups (tea) milk (800ml)
1 cup (tea) Union Refined Sugar (160g)
200 grams of creamy dulce de leche
Assembly
1 packet cornstarch biscuits (350g)
2 teaspoons ground cinnamon (6g)
2 cups (tea) milk (400ml)
Refined Sugar Union to taste for sprinkling
Cinnamon powder for sprinkling
Mini churros to decorate
Preparation mode:
Confectioner Cream
In a bowl, mix the yolks with the cornstarch. Reserve. In a pan, add the milk and the União Refined Sugar and heat over medium heat, without boiling. Gently add half of the milk with sugar to the reserved egg yolk mixture, stirring continuously to avoid lumps.
Return the mixture to the pan with the other half of the milk, and cook over medium heat, stirring constantly, for 5 minutes or until thickened. Turn off the heat and add the dulce de leche.
Transfer to a bowl and cover with plastic wrap in contact with the cream so as not to create a skin. Book in fridge for 2 hours.
Assembly
In a bowl, add the milk, cinnamon and mix. Moisten the cookies, and in a medium glass refractory (30 cm in diameter), make layers interspersing the cookies, the dulce de leche cream.
Repeat the process with the rest of the ingredients, finishing with the cream. Sprinkle with sugar and cinnamon, and decorate with mini churros. Refrigerate for at least 3 hours before serving.
This recipe takes 5h30 minutes to prepare and yields 8 servings.
