¿Qué es el amor?
Amor es que tu pareja aguante estoicamente, cuando estáis en la cama, que tú le pongas en la barriga (o en las piernas, o entre sus pies) esos dos cubitos de hielo que tú llamas pies pa´ que te entren en calor…(y sin quejarse!).
Amor es que se coma todos tus experimentos culinarios sin quejarse, (o quejándose muy poquito) aunque sepa con certeza que esa tarde va a tener que tirar de omeoprazol…
Amor es que, cuando ya tienes dominao (más o menos) el tema culinario y te salen unos bollos y postres ricos, comiences a poner verdura para comer todos los días a ver si «yo bajo este culo garbancero que se me ha puesto de tanto practicar con los postrecitos».
Y que el pobre no proteste.
Amor es que tu pareja sepa que cuando estas cansada, te pones de mala leche, no das una y acabas llorando (como los niños pequeños, sí…) y sea capaz de soportarte (aunque ese día no te soportes ni tú misma) y hacerte reír.
Amor es que, cuando ya tienes dominao (más o menos) el tema culinario y te salen unos bollos y postres ricos, comiences a poner verdura para comer todos los días a ver si «yo bajo este culo garbancero que se me ha puesto de tanto practicar con los postrecitos».Amor es que de vez en cuando te acompañe de compras (e incluso te asesore) aún sabiendo que se va a aburrir como un mono mientras tú te pruebas mil modelitos ( y sí, digo de vez en cuando, que una cosa es estar enamorado y otra ser tonto de remate).
Amor es que te den un masaje en el cuello, porque gracias a esa dichosa contractura que te trae por la calle de la amargura, tú llevas todo el día mareada, a pesar de que él se ha pasado todo el día trabajando y está tan cansado como tú…
Os podéis imaginar a quién va dedicado el post de hoy, ¿no?
A la persona que conoce y aguanta todos y cada uno de mis defectos, y aún así me quiere (hasta el día que se me canse vamos…).
Y para todos vosotros, desearos que paséis un bonito día de San Valentín.
Si lo celebráis.
Y si no lo celebráis, pues animaros a preparar este delicioso milhojas, que es muy fácil de hacer y no necesita de un día especial para darse un homenaje.
Vamos a ello.
Preparación:
Comenzamos preparando la crema pastelera.
En un recipiente apto para el microondas ponemos todos los ingredientes de la crema y los batimos con una batidora para que se mezclen bien y eliminemos los posibles grumos.
Metemos al microondas y programamos 3 minutos a 800 watios de potencia.
Una vez que finalice el tiempo, abrimos el microondas y removemos la mezcla.
Volvemos a poner en el microondas 2 minutos más a la misma potencia.
Finalizado el tiempo, sacamos del microondas y removemos bien para que quede cremoso.
Cubrimos con un papel film tocando la superficie de la crema para evitar que forme costra, y reservamos hasta que se enfríe.
Una vez que esté fría, y si queremos que quede más cremosa, la batimos con una máquina de varillas.
Reservamos.
A continuación vamos a preparar el hojaldre.
Precalentamos el horno a 200º.
Extendemos la plancha de hojaldre y, ayudándonos de un cortapastas, un aro de emplatar o simplemente con un cuchillo, la cortamos en 12 porciones, 3 para cada milhoja y lo pinchamos con un tenedor para que no se hinche.
Colocamos el hojaldre sobre la bandeja del horno forrada con papel de hornear y espolvoreamos con abundante azúcar. A continuación colocamos sobre el hojaldre otra hoja de papel de hornear y, sobre esta, otra bandeja o cualquier peso que podamos meter en el horno.
La función de este peso que colocamos sobre el hojaldre es ayudar a que no se hinche durante la cocción, ya que nos interesa obtener unas laminas finas y crujientes.
Llevamos al horno durante 20 minutos aproximadamente, hasta que veamos que el hojaldre adquiere un color dorado. ¡Ojo! no lo dejéis dorar mucho, ya que si no amargará.
Cuando esté listo lo sacamos del horno y lo dejamos enfriar sobre una rejilla.
Mientras se hornea el hojaldre vamos a preparar las fresas a la pimienta.
Lavamos las fresas y les quitamos el pedúnculo (rabito). Las troceamos en trozos no muy grandes y las mezclamos con el azúcar y la pimienta recién molida (un poquito de pimienta, no os paséis!!).
Ponemos una sartén al fuego y cuando esté caliente echamos las fresas y las dejamos al fuego 2 ó 3 minutos, hasta que veamos que se ha fundido el azúcar y las fresas siguen enteras.
Escurrimos las fresas (podemos reservar el líquido que han soltado para decorar el postre a la hora de servir).
Reservamos.
Preparamos el chocolate.
En un bol ponemos el chocolate cortado en trozos más bien pequeños y lo fundimos, bien al baño maría o bien en el microondas. Si lo vamos a hacer en el microondas, debemos tener cuidado ya que se nos puede quemar fácilmente. Para hacerlo en el microondas lo programamos 1 minuto a la temperatura más baja que nos permita, pasado este tiempo sacamos el chocolate, removemos y si no estuviese completamente fundido lo ponemos de nuevo en el microondas añadiendo más tiempo, de 30 en 30 segundos y removiendo el chocolate cada vez, para que con el calor del propio chocolate se termine de fundir. Una vez que tengamos fundido el chocolate añadimos la leche y reservamos.
Una vez que tengamos todo listo comenzamos a montar las milhojas.
Colocamos una base de hojaldre y sobre ella ponemos crema pastelera dejando libre el centro. A continuación en la parte que hemos dejado sin crema ponemos una cucharadita de fresas. Colocamos otra pieza de hojaldre y rellenamos del mismo modo. Cubrimos con la tercera y última pieza de hojaldre, cubrimos con una cucharadita de chocolate, que extenderemos hasta cubrir la pieza de hojaldre, decoramos con las frambuesas y espolvoreamos con azúcar glass.
Procedemos de igual manera con el resto de milhojas.
¡¡¡¡Y a disfrutar!!!!
Notas
Aunque esta receta es bastante rápida de preparar, podemos adelantar trabajo si preparamos el día antes la crema pastelera y el hojaldre. Conservamos la crema en la nevera y el hojaldre en un recipiente hermético.
Si no tenemos frambuesas podemos sustituirlas por fresas.
El molde para cortar el hojaldre mide unos 7 cm. aproximadamente, si vamos a utilizar un molde más grande lo más probable es que necesitemos 2 planchas de hojaldre en vez de 1.
A la hora de hornear el hojaldre tenemos dos opciones: como vemos en la receta hornearlo ya cortado en porciones, o bien hornear la plancha de hojaldre entera y cortar las porciones una vez que lo tengamos horneado y frío. Si optamos por lo segundo, veremos que se aprecian mejor las distintas capas del hojaldre. Sólo una precaución, si vamos a cortarlo una vez horneado, es mejor cortarlo con un cuchillo de sierra, ya que con un cortapastas se parte bastante.
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