Cream biscuits, as simple to make as they are delicious to eat

Cream biscuits taste like the weekend, they taste like home, they are one of the snacks that many of us They take us back to our childhood. For many, surely your grandmothers prepared them for you. When you enter the house and they are baking it smells delicious, it is one of those smells that takes you back in time and that usually brings back very good memories. To prepare authentic cream biscuits, the ideal is to make them with fresh cream, if we can obtain it by boiling the milk, even better. If we prefer to make it with purchased cream, they tend to be much richer with fresh cream, failing that we can use whipping cream (with at least 35% MG). We can flavor the cream biscuits with a little lemon zest or a few drops of vanilla essence. In my case, I prefer to make them without these ingredients because the flavor is much more authentic.

recipe information

• • Preparation time: 15 minutes

• • Cooking time: 15 minutes

• • Total time: 50 minutes

• • Servings: 8

• • Category: cake shop

• • Cuisine type: international

• • Calories: 352 kcal per 100 g

Ingredients for cream biscuits for 8 people

• • 250 ml of fresh cream or whipping cream (MG 35%)

• • 250g of sugar

• • 500 g of pastry flour

• • 1 egg yolk

• • lemon zest (optional)

• • 2-3 drops of vanilla essence (optional)

How to make cream biscuits

In a bowl we put the egg yolk. We will use only the yolk and this is completely optional.

We beat the yolk with the cream and add the sugar that we will stir with the rod until it is completely dissolved.

To incorporate the flour, the ideal is to sift it and incorporate it little by little while we stir the mixture with the rod.

When we have all the flour mixed, we cover the dough and reserve it in the refrigerator so that it takes a bit of consistency. While we preheat the oven to 180 ºC with heat up and down.

Take the dough out of the fridge and put it in a pastry bag with a medium-sized star tip. To make the cookies we make closed spirals with the pastry bag. To make the end of the cookie we turn the sleeve with a quick movement of the wrist. This is how the dough is cut. If we prefer to give our cream biscuits another shape, we can do so and use other types of nozzles for the pastry bag or use another accessory such as the different discs that come in the churreras to shape the biscuits of this type of dough.

Bake the cookies for 12-15 minutes or until lightly golden. We take them out and let them rest to cool with the baking paper itself on a rack. Surely it will be necessary to make a couple of batches of cookies. When they are all baked and have cooled we can serve them and to preserve them we can do it in a metal box or in a tupperware. The ideal is one of those canned pasta boxes that we can store. Now all you have to do is prepare a hot chocolate, a coffee or an infusion to enjoy our biscuits de nata. If we want to surprise the little ones, we can decorate them with couverture chocolate (70% cocoa).

Easy preparation summary

1. 1. Separate the white from the yolk and put the yolk in a bowl.

1. 1. Mix the egg yolk with the cream and sugar until the latter is completely dissolved

1. 1. Add the sifted flour and mix with the rods until we have a homogeneous mass.

1. 1. Let the dough rest in the fridge for half an hour.

1. 1. Put the dough in a pastry bag with a star nozzle

1. 1. Shape the cream biscuits on a baking paper

1. 1. Preheat the oven and bake at 180ºC with heat above and below for 12-15 minutes or until golden.

1. 1. Serve with a coffee, tea or chocolate