Peach latticework

120 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold, Warm
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
Plain flour 0.1 kg
Strong flour 0.1 kg
Water 0.1 l
Table salt 3.2 g
Margarine puff pastry 0.2 kg
See Recipe
Sterilised milk 0.167 l
Cinnamon stick 0.167 ud
Plain flour 0.017 kg
Sugar 0.025 kg
Eggs 0.833 ud
See Recipe
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
610.6
kcal
Carbohydrates
61.54
g
Proteins
7.89
g
Lipids
36.29
g
Sugars 23.39 g
Salt (Sodium) 643.37 mg
Folic acid 23.23 ug
Vitamin C 4.11 g
Vitamin A 83.64 ug
Zinc 0.82 mg
Iron 1.33 mg
Calcium 81.34 mg
Cholesterol 121.78 mg
Polyunsaturated fatty acids 15.6 g
Monounsaturated fatty acids 9.71 g
Saturates 10.0 g
Fiber 2.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.