Engadin Nut Tartlets

Engadin Nut Tartlets : maybe one day you need a Engadin Nut Tartlets Recipes this is , follow the stages of manufacture carefully, safely be creative in your kitchen.

Ingredients :

1. sugar dough 500 grm
2. hollandaise batter 300 grm
3. glycose 30 grm
4. sugar 120 grm
5. honey
6. fresh cream 100 grm
7. hazelnuts 100 grm

How to cook :

Sugar dough, roll cut to a thickness of about 2-3 mm. line the greased tartlet forms according to the instructions given by (lining of pies and tarlet).

Warm 300 grm hollandaise batter to room temperature according to recipe for hollandaise batter. Mix in a bowl until the mixture becomes smooth and fluffy. dress this batter into the prepared tartlets with the help of savoy bag fitted with medisize pipa (dress the sides slightly higher than the centers)

Bake in a medium hot oven, 210 c until golden brown. remove from the tartlet forms, place the pastries on a tray.

Caramelize: caramelize on the stove , 30 grm glycose plus 120 grm sugar in a small pan, using a wooden spatula. Blend 100 grm hazelnuts finely chopped, they can mixed with other kinds of nuts.

Remove from the stove, allow the mixture to cool down to a warm temperature. Fill this into the baked pastrie using a large spoon to assist. Engadin Nut Tartlets ready presentationed in pastry cup on a dessert plate or as assorted Fernch pastries on a large silver tray (if possible). Posted by Pastry Bakery Recipes.

Posted in: small cakes