INGREDIENTS
-1 box of strudel
leaves
-2 lemons, 2 egg
yolks, 100 g butter
-500 g of white
cheese, 50 g of crystallized sugar, 2 egg whites
-250 g of brioche
-12.5 cl of milk.
SAUCE VANILLA
-4 egg yolks, 200
g caster sugar, 50 ml milk.
-2 vanilla pods, 20 g vanilla cream powder
OPTIONAL DECORATION
25 g icing sugar,
Currants, Cheese, Strawberries, Mint leaves.
The custard can
be replaced with apricot compote or red fruit coulis
when placing the
circles on a baking sheet, first fill the bottom of a small square of strudel
paste, before placing the large square that will serve to form the chaplain,
this precaution will ensure the solidity of the cake and will prevent the
packing from sinking
MÉTHODE OF PRÉPARATION
PIE OF STRUDEL
1-In a large
bowl, beat the butter with the 2 egg yolks, the juice and the grated zest of
the lemons.
2-cut the brioche
into small cubes. Sprinkle with milk, let soak so that the brioche is soaked,
add the white cheese. Mix thoroughly with the spatula until a stuffing is
obtained
3-Mix the butter
and lemon stuffing in the brioche and white cheese stuffing.
Heat the milk and
vanilla. Bat the egg yolks, the sugar and the cream powder. Mix the two and
make a custard
SAUCE VANILLA
1-Whisk egg whites
into snow. add the sugar and continue to whisk until you get a nice firm and
smooth meringue
2-Gently
incorporate the meringue into the brioche filling, butter a pastry plate and
arrange the circles on top, garnish the bottom of a small rectangle of strudel
paste and then a large rectangle.
3-pour the
stuffing on the inside. close the dough in a paddle bake 20 min in the oven has
180 degree.
Remove the
circles. place the cakes on a bed of custard. Sprinkle with icing sugar,
decorate with red fruits
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