The video is a recipe for making torrijas, a traditional Spanish dessert, filled with pastry cream and rolled. The host, a woman, guides the viewer through the preparation of the torrijas, starting with the ingredients and equipment needed. She begins by making the pastry cream, which consists of milk, eggs, cornstarch, sugar, and vanilla essence. The cream is then cooled and poured into a pastry bag.
Next, the host prepares the bread slices by stretching them thinly and reserving them. She then assembles the torrijas by placing a cylinder of pastry cream on one end of each bread slice and rolling them up. The torrijas are then dipped in a mixture of milk, cinnamon, and lemon peel, and fried in hot oil.
After frying, the torrijas are coated in a mixture of sugar and ground cinnamon. The host then lets the torrijas cool completely before serving them. She concludes the video by cutting into one of the torrijas and tasting it, declaring it "super juicy" and "super creamy."
Throughout the video, the host provides tips and encourages the viewer to subscribe to her channel and try the recipe. She also mentions that she will be posting new recipes every week, both sweet and savory.
Here are the key facts extracted from the text:
1. The recipe is for torrijas filled with pastry cream and rolled up.
2. The recipe is traditional at Easter.
3. To make the pastry cream, you need 300 milliliters of milk, 2 eggs, 30 grams of cornstarch, 80 grams of sugar, and a teaspoon of vanilla essence or extract.
4. For the torrijas, you need sliced bread without crust, 700 milliliters of milk, cinnamon sticks, the peel of a lemon, 1 or 2 eggs, and plenty of oil.
5. To make the batter, you need sugar and ground cinnamon.
6. The recipe uses approximately 150 grams of sugar and a tablespoon of ground cinnamon.
7. The torrijas are rolled up and pressed lightly to form a well-formed roll.
8. The rolls are dipped in milk and then fried in oil.
9. The fried torrijas are coated in a mixture of sugar and cinnamon.
10. The torrijas are best served cold.
11. The recipe makes about 14 or 15 torrijas.
12. The torrijas are fried in batches of about 4 units at a time.
13. The union of the roll should face downwards to remain well-closed.
14. The torrijas are fried at a medium-high temperature, around 7 out of 12 power levels.
15. The torrijas are removed to a tray with absorbent paper when golden brown.
16. The torrijas are coated in sugar and cinnamon while still hot, but not right out of the pan.
17. The torrijas are left to cool completely on a rack.
18. The torrijas are best served with coffee.