Apple puff-pastry
Allergens:
Ingredients for 5 portions
Calculate portions
Puff pastry
0.25 kg
Basic patissiere cream
0.1 l
Small golden apple
0.5 kg
Sugar
0.01 kg
Frutgel (cold gelatine)
0.008 kg
Apricot coulis
0.05 l
Confruti apricot
0.025 kg
Water
0.025 l
Elaboration
For this recipe, the following elaborations are needed:
ASSEMBLY
- Place a half a cm thick piece of puff pastry along the length of the baking tray and 10 cm wide.
- Use a fork to prick the centre of the piece so that it does not rise whilst baking.
- Paint with beaten egg to get a golden colour.
- With the help of a piping bag with a wide flat tip, place the pastry cream in the holes.
- Place the peeled and cored apple on top and sprinkle with granulated sugar.
- Bake in the oven at 220 ºC until the puff pastry is done.
- Take out of the oven and once cold, glaze with fruit gel and ration.
- Serve with apricot coulis.
Nutritional information (1 portion)
Energy
321.66
kcal
Carbohydrates
36.56
g
Proteins
3.8
g
Lipids
17.8
g
Fiber
2.73
g
Saturates
4.86
g
Monounsaturated fatty acids
4.73
g
Polyunsaturated fatty acids
7.75
g
Cholesterol
48.77
mg
Calcium
37.53
mg
Iron
0.89
mg
Zinc
0.44
mg
Vitamin A
21.73
ug
Vitamin C
10.78
g
Folic acid
13.71
ug
Salt (Sodium)
320.12
mg
Sugars
18.01
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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