INGREDIENTS
- BRETONA SABLE:
- – Butter 250 g.
- – Granulated sugar 250 g.
- – Not edible 130 g.
- – Flour 300 g.
- – Baking powder 15 g.
- – Sal 2 g.
- ALMOND CREAM:
- – Butter 100 g.
- – Chandelier sugar 100 g.
- – Almond powder 100 g.
- – Corn starch 5 g.
- – Egg 1 unit.
- To finish:
- – Peaches 5 items.
- – Filleted almonds or damaged dried fruits 50 g.
Spectacular BRETON with almond cream, its well-known sablée accompanied by contemporary peaches
PROCEDURE:
Bretona shortbread:
1. Beat the delicate butter with the sugar and add the yolks. Proceed beating and add the dry elements. Mingle.
2. Stretch 1 cm excessive and body with a 24 cm round mildew. Take to fridge.
3. Organize the almond cream on the floor and organize the peaches in segments.
4. Sprinkle with slivered almonds or dried cracked almonds.
5. Prepare dinner within the oven at 170° C for roughly half-hour. We should obtain good browning.
6. Unmold and let cool.
Almond cream:
1. Make a cream with the butter and icing sugar.
2. Add the egg little by little. Combine till emulsified.
3. Add the almond powder together with the starch, combine and put aside chilly.
