Glória — Yämmi Version with Lemon Icing
This is the formula published by Yämmi/Continente: puff-pastry rings are topped with sweet egg cream and an egg-white, icing-sugar and lemon glaze. It matches one documented Glória finish, but does not replace pastry-shop versions in which the baked ring is dipped in egg cream and sugar syrup. Glória's creator, date and first producer remain unestablished.
- Yields
- 12 pastries
- Prep
- 2 min
- Cook
- 20 min
- Total time
- 40 min published total
Ingredients
- 500 g / 1 lb 2 oz Puff pastry
- 200 g / 7.1 oz Sweet egg cream
- 30 g / 1.1 oz Egg white
- 200 g / 7.1 oz Icing sugar
- 5 drops Lemon juice
Method
Heat the oven to 180°C / 350°F.
Roll the puff pastry to about 3 mm thick. Cut discs with a ring cutter, then remove each centre with a smaller cutter to form rings.
Arrange the rings on a baking tray and bake for about 20 minutes. Leave to cool.
In the Yämmi bowl, mix the egg white, icing sugar and lemon juice for 2 minutes at speed 6.
Spoon sweet egg cream over each ring and cover with the icing. Refrigerate until the coating sets.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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