Apple puff pastry
Allergens:
Ingredients for 5 portions
Calculate portions
Puff pastry
0.2 kg
Basic patissiere cream
0.1 l
Small golden apple
0.35 kg
Eggs
0.1 ud
Sugar
0.01 kg
Frutgel (cold gelatine)
0.013 kg
Apricot coulis
0.055 l
Plain flour
0.04 kg
Strong flour
0.04 kg
Water
0.04 l
Table salt
1.28 g
Margarine puff pastry
0.08 kg
Confruti apricot
0.028 kg
Water
0.028 l
Elaboration
The following dishes are necessary for this recipe:
HOW TO SERVE
- Cut with an apple-shaped dough cutter or any shape you wish.
- Prick with a fork lengthwise so that that area doesn’t rise when baked.
- Place the patissiere cream over the pricked area with the help of a pastry bag.
- Wash, peel, remove the seeds and slice the apple and then place it on top of the patissiere cream.
- Sprinkle some sugar over the apple and brush the puff pastry with egg so that it shines once baked.
- Bake at 225 ºC and lower to 210 ºC if necessary.
- Remove the puff pastry from the oven, leave to cool and then shine with the frutgel.
- Plate up together with the apricot coulis.
Nutritional information (1 portion)
Energy
272.15
kcal
Carbohydrates
31.49
g
Proteins
3.49
g
Lipids
14.66
g
Fiber
2.02
g
Saturates
4.04
g
Monounsaturated fatty acids
3.92
g
Polyunsaturated fatty acids
6.25
g
Cholesterol
48.76
mg
Calcium
35.89
mg
Iron
0.72
mg
Zinc
0.39
mg
Vitamin A
23.0
ug
Vitamin C
7.66
g
Folic acid
11.97
ug
Salt (Sodium)
266.14
mg
Sugars
16.02
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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