INGREDIENTS
- PATE SUCREE.
- .
- Elements:
- -374g of harina 0000.
- -46g of powdered sugar.
- -94g of powdered sugar.
- -224g of pomade butter.
- -56g of eggs.
- -46g of almond powder.
- QUINCES.
- -5 Quince.
- -200g of sugar.
- -Lemon juice.
- -½ anise star.
- -½ cinnamon stick.
- FINACIER CREAM.
- -100g of almond flour.
- -292g of powdered sugar.
- -100g of flour.
- -264g of egg whites.
- -164g of hazelnut manteca.
- CRUMBLE.
- -100g of almond flour.
- -100g of sugar.
- -100g of flour.
- -100g of chilly butter.
PATE SUCREE.
1.Place the almond flour, 46g of powdered sugar in a bowl and blend, then add to the flour and blend.
2.Place the butter within the mixer and work with the lyre for a couple of minutes, then add the 94g of powdered sugar and beat till it modifications colour. Then add the egg, combine and eventually the dry elements.
3.Take the dough and put it within the fridge to relaxation for 1 day.
QUINCES
.Peel the quinces and take away the middle and place them in a bowl with water and lemon. Make a syrup with the sugar and spices and add them, then place the quinces and cook dinner them and allow them to cool within the syrup. Then take a frying pan and caramelize them with butter and honey. Reserve
FINACIER CREAM.
.Combine all of the dry elements, add the liquid egg whites, combine with a spatula or whisk, add scorching noisette butter and blend.
CRUMBLE
.Sand the butter with the flour, then combine the sugar and eventually the almond flour. Reserve within the freezer.
ARMED.
.
.Stretch the dough and place it within the mould. Place a skinny layer of monetary cream and organize the chilly quinces on prime evenly. Add some blueberries and sprinkle with crumble and bake within the oven for 45 to 50 minutes at 160°, 170°.
ENJOY IT!.
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