Description
Conversation - French cake from the finest puff pastry and mouth-watering almond cream and flavored icing! The recipe is similar to the products described Louise d Epinay, in his work "Conversations with Emily". The book was published in 1774, and was widely discussed in the world. And simple pie recipe that is mentioned in conversations, quickly remembered: on the formation Sanogo test spread almond cream, cover with icing and top to portray a lattice of puff pastry strips.
Ingredients
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The dough is flaky unleavened
400 g
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Chicken egg
1 piece
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Almonds
2 Tbsp
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Butter
75 g
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Sugar
70 g
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Almonds
75 g
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Chicken egg
1 piece
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Yolk egg
1 piece
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Vanilla
0.25 tsp
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Cream
35 ml
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Cognac
2 Tbsp
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Powdered sugar
85 g
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Egg white
1 piece
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Flour
15 g
Cooking
Almonds to grind.
Beat butter with sugar.
Add vanilla, whip. I use vanilla TM NAA.
Add the egg and yolk. Beat.
Ground almonds, cream, brandy. All is well beaten. The cream is ready.
The dough thawed at room temperature. Divided into 3 pieces (2 large and 1 small. Out thinly, put into a form that the edges hanging over the sides.
Put the cream with the spatula.
Cover with a second layer of dough and wrap the edges tightly samipya. The product is placed in the refrigerator for 20-30 minutes.
From the remaining dough cut into strips about 1 cm thick and cover them with the beaten egg and put into the fridge for 10 minutes.
For the icing sift the flour with the icing sugar.
Powdered sugar I also TM NAA.
Protein whisk in a smooth mass, adding small portions of the bulk mixture.
Spread the glaze on the product and good level.
On top of the frosting spread in a random manner the strips of dough
Sprinkle with chopped almonds. Bake in a preheated 180C oven for about 40-45 minutes.
Served warm. Bon appetit!
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