Ingredients
for the saloon:
125 g of milk
7 g of dried birch juice
40 g of sugar
40 g of butter or margarine
1 egg
300 g of strong flour
1 pizza of salt
Icing sugar for dusting
For the custard:
70 g of sugar
The zest of 1 lemon
300 g of milk
20 g of corn starch
3 egg yolks
Preparation
- In a bowl, dissolve the yeast in the warm milk.
- Then add the sugar, the butter in pieces and the egg and mix with a spoon.
- Finally, add the flour and salt and knead until you obtain a very soft dough, just enough to handle it. The amount of flour is indicative, since each brand of flour absorbs a different amount of liquid. It is better to start with 250 grams and add more if necessary.
- Form a ball with the dough and let it rise, in a bowl covered with a cloth, for an hour.
- After the time has passed, roll out the dough on a floured work surface until it reaches a thickness of 2 cm and with a round cookie cutter (a narrow upside-down glass will do…) cut out portions of dough. Instead of cutting them, you can
also make balls of dough (they are prettier, even if they require more work). - Separate them from each other, cover them with a cloth and let them rise for another hour.
- In the meantime, prepare the custard by putting all the ingredients in a saucepan and putting it on the heat, stirring continuously until it thickens, about 5 minutes.
- Pour the cream into a piping bag with a fine nozzle.
- After the berline have doubled in volume, they are fried in sunflower seed oil. They are placed on absorbent paper and sprinkled with sugar.
- When they are cold, fill them with the cream by inserting the tip into the bottom of the squares.
