Peach latticework
Allergens:
Ingredients for 5 portions
Calculate portions
Puff pastry
0.5 kg
Basic patissiere cream
0.25 l
Peach in syrup
0.4 kg
Eggs
0.25 ud
Frutgel (cold gelatine)
0.038 kg
Basic English cream
0.063 l
Mint
1.0 g
Sterilised milk
0.063 l
Sugar
0.013 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.009 kg
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- Cut the puff pastry into pieces of approximately 10 x 10 cm.
- The base will be smooth but the top piece will be lattice shaped.
- Fill the puff pastry base with custard.
- Place the peach pieces on top of the cream.
- Place the puff pastry lattice on top of the peaches, giving it an oval shape with a pastry cutter.
- Brush with the beaten egg and bake at 220 ºC, and lower to 210 ºC if necessary, regulating 3/4/3.
- Remove from the oven and cool.
- Brush with the frutgel.
- Serve with Basic English cream flavored with mint.
Nutritional information (1 portion)
Energy
655.13
kcal
Carbohydrates
68.67
g
Proteins
9.21
g
Lipids
37.46
g
Fiber
2.61
g
Saturates
10.48
g
Monounsaturated fatty acids
10.07
g
Polyunsaturated fatty acids
15.71
g
Cholesterol
143.25
mg
Calcium
104.22
mg
Iron
1.44
mg
Zinc
0.95
mg
Vitamin A
98.95
ug
Vitamin C
4.4
g
Folic acid
26.91
ug
Salt (Sodium)
667.37
mg
Sugars
28.98
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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