Add garlic and continue cooking for 2 minutes, add cooked yuca and bacalao and cook for 2 more minutes. Add cream and simmer for 15 minutes. Transfer mixture to a bowl and allow to cool. For the Piquillo Pepper Aioli, place piquillos, egg yolk and vinegar into a blender and pur e. With blender still running add oil in a slow steady stream, add salt and continue to pur e until a mayonnaise-like consistency is achieved.
Transfer aioli to a small bowl until ready to use.
To assemble cr pes, place 2 tablespoons of bacalao-yuca filling down the middle of each cr pe and roll up tightly. Arrange in a casserole and pour aioli over the top. Bake at 400 F for 10 minutes. Serve at once. All rights reserved.