Black Forest


Leather Material :

Sweet Shortcrust Pastry
Pate Sablee
Often called biscuit pastry because it has a texture similar to biscuits or sweet pastries. The texture of pate Sablee is more fragile than pate Sucree because the use of eggs is only yellow. As well as the Surcee pate dough, the dough pate Sablee also tends to be soft and mushy, therefore it is necessary to put in the refrigerator first before it is formed. Pate sablee is used as a sweet-flavored tartlet or tart, especially those baked first then given the contents of the VLA or fruit.

·         Materials:

250 g wheat flour protein
1/2 tsp salt
100 g butter (butter), chill, small diced
100 g margarine
100 g refined sugar, sifted
2 egg yolks


·         How to make:

Manual Way (stirring by hand):
1.    Sift the wheat flour and salt, put in the basin, make a hole in the middle. Put butter, sugar, and egg yolks. Stir using the fingertips until the dough is grainy.
2.    Combine the dough and move the dough on a flat surface (a good marble or stainless steel), kneading the dough until fused. If the dough is sticky, sprinkle flour sufficiently on the surface. How to knead the dough: Push the dough using the palm of the hand several times. Do not take too long to knead, enough for approximately 1-2 minutes.
3.    Round the dough, wrap the meeting with plastic, store in the refrigerator until the moment will be used.

·         Content:

150 g dark chocolate
150 g butter (butter)
4 eggs
150 g granulated sugar
50 g multipurpose wheat flour
25 g cocoa powder
100 g of black cherries, two


Another Recipe

Pie of milk cheese


·         Topping:

Whipping cream to taste
Red-stemmed cherries
Dark Chocolate shaved

·         How to make:

1.    Prepare the batter Pate Sablee, store it in the refrigerator until the moment will be used. Before it was let sit at room temperature for 30 minutes.
2.    Prepare the pan-loading pie with 20 cm diameter round, apply with butter, set aside. Flatten the dough pate sablee up to a thickness of 0.5 cm, pour it into a baking pan, tidy the edges. Put in the refrigerator for 30 minutes.
3.    Preheat the oven to 180oC. Puncture the dough using a fork and cover with the bread paper then spread the baking beans on it and bake it in the oven for 30 minutes. Raise bread paper and baking beans. Bake back for 15 minutes. Remove from oven, let stand to cool.
4.    Contents: Preheat the oven at a temperature of 180oC. Team dark chocolate and fresh butter to melt, lift and set aside. In another container shake the egg and sugar until fluffy, input wheat and cocoa powder while sifted, stir. Pour the flour dough into a butter-brown dough, stirring using a whisk until well blended.
5.    Pour dough contents into the pastry skin slowly, sprinkle black cherries topped and bake in the oven for 30 minutes or until the filling is cooked. Remove from oven and chill. Decorate with whipping cream, cherry, and shaved chocolate. Put in the refrigerator until the moment will be presented.

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