Description
The recipe for this dish was posted on the website in 2008 by user lesi called "the Puff pie" and is illustrated with me in the framework of "Coloring".
Ingredients
-
Puff pastry
500 g
-
Cherry
320 g
-
Juice berry
150 ml
-
Starch
1 Tbsp
-
Water
1 Tbsp
-
Agar-agar
2 g
-
Cream
125 ml
-
Thickener for cream
1 pack
-
Powdered sugar
1 Tbsp
-
Yolk egg
1 piece
-
Milk
10 ml
Cooking
3/4 of the dough to roll out and lay on small baking pan (20x30) or square shape (I have a 26.5). Prick with a fork.
Of the remaining 1/4 of the dough cut into 3 strips and roll them from the flagella.
Flagella pin to the dough (2 lengthwise and one crosswise). Lubricated shaken with cream or milk with egg yolk. Bake in the oven at 180 gr., in about 25 minutes.
While baked dough, prepare the filling. Starch to dissolve in cold water.
Juice to boil, add the cherries and starch, stir, bring to boil and remove from heat. After 2-3 minutes, when the mixture has cooled slightly, add the agar-agar or soaked in 1 tbsp water gelatin. Stir and leave to cool to room temperature.
Whip the cream with the thickener and powdered sugar/sugar.
The berry mixture to combine with the cream and refrigerate until thick. It will take 20-30 minutes.
Spread the filling on the cooled cake, decorate with the remaining cherries. I also add the leaves of lemon balm. You can eat. It is desirable to use immediately as filling Severinets and begins to darken, it happens after about 1 hour.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.