Description
Bright and festive cakes with fish filling and edible pearls in shells of puff pastry. For the competition "Queen of the cocktail."
Ingredients
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200 g
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1 piece
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1 Tbsp
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100 g
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100 g
-
1 piece
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2 tsp
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30 g
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40 g
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4 piece
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9 piece
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Cooking
Puff pastry thawed, lightly flour, roll it out. Molds cut future shell.
With one hand pressed two fingers to baking from this side of the dough less raised.
With a knife to make radial incisions, mimicking the shell.
Spread on a greased baking pan, spread the beaten egg yolk. Bake at temp-re 190-200 gr 15-20 minutes, until browned. Cool.
Meanwhile, prepare the filling. Avocado cut in half, with a spoon remove the pulp. Of acne remove pits. Hard cheese grate on a coarse grater.
Grind in a blender eel, cream cheese and the flesh of the avocado, add mayonnaise.
The tartlets gently open with a knife, not cutting through.
Fill cooked pasta, sprinkle with grated cheese, decorate with black pearl-olive.
As I was making the filling: cream cheese+olives, sprinkle with grated cheese and decorate with red caviar.
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