Receta del chef Ale de la Nuez
Ingredients
For the Lyonnaises
250g of water
50g butter
50 g lard
a pinch of salt
150 g of sifted wheat flour
6 eggs
For the cream cheese:
150 g semi-cured paprika cheese El Tofio in small portions
100 g of condensed milk
75 g whipping cream
For the fig puree:
200 g of very ripe figs
100g of water
2 cardamom seeds
Recipe
For the lioness or choux pastry:
Preheat the oven to 210 C and prepare a baking tray with parchment paper. Heat 250 g of water, together with 50 g of butter, 50 g of lard and a pinch of salt.
When it is at its boiling point, add 150 g of sifted wheat flour. Temper the dough and add the eggs (six in this case), one by one until they are fully integrated into the dough. Put the dough in sleeve.
Put small portions of dough separated from each other on the baking tray and put in the oven for 10 minutes. Open the oven door and leave 10 more minutes until the lionesses are finished browning. Let them cool down and reserve.
For the cream cheese:
Cut 150 g of cheese into small portions and put in a saucepan with 100 g of condensed milk and 75 g of whipping cream. Heat until all the ingredients are melted and a fine, full-bodied texture is obtained. Transfer to a pastry bag and cool.
For the fig puree:
Cut 200 g of very ripe figs into quarters. Add 100 g of water to a saucepan and add the figs and 2 cardamom seeds that we will have previously split. Cook over medium heat and reduce until you get a thick jam.
For the presentation, we must cut the lioness in half, put a spoonful of jam and a good portion of the cream cheese on top.
