Description
So interpreted the Pierre hermé classic Russian recipe. Very talented, I must say!)) Fragrant, crumbly shortcrust pastry with citrus notes and a delicate cheese filling. Amazingly delicious!
Ingredients
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Orange zest
0.5 piece
-
Lemon peel
0.5 piece
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Sour cream
40 g
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Butter
125 g
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Powdered sugar
200 g
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Vanilla
1 pack
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Yolk egg
3 piece
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Flour
350 g
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Salt
-
Sugar
100 g
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Butter
100 g
-
Sour cream
200 g
-
Candied
200 g
-
Starch
20 g
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Egg white
1 piece
-
Yolk egg
4 piece
-
Cheese
500 g
Cooking
The recipe is from the blog of Nina Niksya. First thing, beat with a mixer egg yolks with salt and sugar until lush white mass, add the butter, vanilla and both types of zest, whisk again.
Add sour cream, whisk the dough. Connect manually with the flour until smooth, the main thing - in any case not to knead the dough for a long time!
Put the dough in the package and in the refrigerator for at least 2 hours.
After the dough has cooled, roll it to a thickness of 3 mm, transfer it to a baking pan diameter 28 cm, envelope form, form ledges and knife-edge form cut off excess dough. Re-roll the scraps of dough, cut into narrow strips. Get while blanks of dough in the fridge.
If using the candied fruits, cut them if the fruits, wash and cut into large and small, leave as is and soak in alcohol, juice or syrup for 30 minutes. I have used both. In my opinion, assorted fruit fits much more than candied.
3 egg yolks, the softened butter and sugar beat with a mixer in a magnificent mass.
Add cottage cheese, sour cream and whisk again.
Candied fruit mix with the starch, put the curd mass. Whisk in a solid foam protein and gently stir the filling.
Spread curd evenly over shortbread for the crust, decorate top with strips of dough, brush the dough with egg yolk. Put for 45 minutes in a preheated 200 degree Celsius oven until Browning. Serve hot or cold, I liked it more in the cold.
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