INGREDIENTS for trigona
½ kgr pastry sheet
100gr-150gr butter or margarine
INGREDIENTS for the syrup
INGREDIENTS pastry cream
A little salt, vanilla
20gr fresh butter
Make the syrup first and leave it to cool.
Boil water with sugar for 3′ and add the glucose. Boil for 1 more minute.
Butter each sheet of pastry and fold it 6 times by the narrow side of the sheet.
Cut the sheet in the middle of each piece so you make a triangle, folding the sheet in triangle, as many times as needed.
Place the triangles on buttered wax paper sheet in the oven, grease the top of each sheet and bake at 180oC, 25′-35′ (approximately) to get gold.
As long as they are hot, dip them into the cold syrup to absorb and allow them to cool.
Prepare the pastry cream.
Beat the yolks with the sugar to clot.
In a half glass of milk, add the cornstarch and dissolve.
Then pour the milk mixture into the egg mixture.
Boil the remaining milk and add some of it slowly into the egg mixture.
Add the egg mixture to the boiling milk, stirring constantly, coagulates immediately and you have 4-5 cups of cream.
Finally add the fresh butter and mix well.
Cover with foil to be tangential to the cream and allow to cool.
Fill triangles with cold cream at a time you will serve it by using an icing bag.
Keep triangles out of the refrigerator to prevent soften and keep the cream into the refrigerator, covered, or put it in an icing bag and keep it covered in the fridge, not to dry the cream aside.
You can cook the half dose of pastry cream, to be fresh. The cream can be refrigerated for 2-3 days.
In this way you can cook 30-36 trigona Panoramatos, depending on how many sheets has the pack (it depends on how thin).