... or how you save the remains of glazed pastry.
take advantage of the recipe to pass the recipe for the classic pastry chef now that you all understand, I worship, Luca Montersino.
"Fillings" are made from almond frangipane and apricot jam, of course, is the host the pastry, in this case carried out according to the classic method, crisp and perfect to accompany the advanced fillings.
The pastry chef Montersino
Ingredients for 2.160 kg of pastry flour 1kg
"00"
600 g butter 400 g sugar 160 g
yolks 1 vanilla bean bourbon
2 g of salt to taste lemon peel
Preparation
Place on a pastry in the flour by focusing on the powdered sugar, egg yolks, the butter in temperature, salt and grated lemon rind and pulp of vanilla bean.
Start working with your hands until the ingredients blast in the compound.
Knead until the dough is well compacted, forming a ball and wrap in foil paper and put it in the fridge to rest for at least 30 minutes before use.
You can obviously run the entire operation with un'impastatrice.
opinion of the board of the chef, when preparing the groundwork is preferable to use higher doses that small amounts because the excess can be stored in the freezer for other recipes.
If you have urgent need to use the pastry to speed up the cooling in the refrigerator before you can straighten it by crushing on a sheet of parchment paper instead form a dough.
If you need to cook in the white crust, to avoid creating bubbles or fall along the edges of the cake, remember to cover the dough with aluminum foil and pour salt or peas so that they create pressure on walls.
The ideal cooking is at 180 ° C for 25-30 minutes.
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