form 24
dough:
50 g icing sugar
100 g soft butter
150 g flour
half an egg
For filling:
40 g butter
3 Granny Smith apples (peel and dice)
3 tablespoons sugar
1/4 tsp cinnamon
1 \ 2 glasses of berries (can be frozen)
for the curd filling:
125 g Mascarpone
125 ml cream 38%
2 small eggs
for decoration:
100 g white chocolate
250 ml cream 38%
berries (fresh or frozen)
Dough preparation:
In a mixer cup, put together butter, icing sugar, flour and egg until
education test.
Wrap in food film and for one hour in the refrigerator.
Heat the oven to 180 degrees.
Roll out on baking paper a circle with a diameter of 24 and transfer it to the shape
From above we cover with aluminum paper well pressing it to the bottom and sides.
Bake for 15 minutes.
Cooking apple filling:
In a wide skillet, de-chop the apples in butter for 6 minutes.
Add sugar, cinnamon, berries and stew for 5 minutes.
give a little cool.
Cooking curd filling:
Combine all ingredients until smooth.
Assembly and baking:
We fill the form of the unit with apple filling, level it.
Put the curd mass on top and bake for 30 minutes with
temperature of 180 degrees.
Give cool on the grill.
Chocolate decoration:
melt chocolate in a water bath or in a microwave.
Pour chocolate onto a plastic file and smooth it.
Give the chocolate a little grab and cut using a ring with a diameter of 20 rings
and in the middle of this circle is another diameter of 10.
Put in the freezer for 10 minutes.
Decoration Unit:
Whip the cream with a pinch of sugar (you can and without it) until a steady cream.
Fill the pastry bag with the round nozzle with whipped cream and
Uphold the long strip from the edges to the center.
Top put the chocolate platter in the middle of the lay out the berries.
The article is based on materials .
Comments
Post a Comment