Small pastries with grand marnier cream
Instructions
Before I make the dough, passed long to the mixer the almonds with sugar, so as to obtain a very fine powder.
Intridete then the butter with the flour, rubbing between their hands, so that you get a bunch of briciolame.
Place it on the work surface by the fountain and at the Centre, put the powdered almonds and sugar, a pizzichino of 120 g of salt and cold water.
Knead quickly with your fingertips, then wrap the dough in a little plastic wrap and let it rest for 30 minutes.
Meanwhile initiated the cream: heat the milk boil and, separately, mix the egg yolks with the sugar, the flour and the zest of 1 orange (colored part only), well washed and grated.
Dilute the mixture with warm milk, pouring it flush, then transferred the cream in the Bowl used to warm it up, bring on moderate heat, stirring often, let it simmer for 5 minutes; Finally aromatizzatela with Grand Marnier, allow it to cool thoroughly and carefully fold the whipped fresh.
Roll the dough to 3 millimeters thick and coated with it 36 small pastries of cutters 8 centimeters in diameter.
Toss them in the oven at 200 degrees for 12 minutes.
Baked, put, small pastries filled with cream, sprinkle them with slivers of roasted almonds and guarnitele with a drizzle of caramel, prepared with 6 tablespoons of sugar made caramelize with a dash of cold water.
Ingredients and dosing for 8 persons
- For the dough:
- 300 g of flour
- 100 g of butter
- 80 g of peeled almonds
- 40 g of sugar
- 1 pinch of salt
- For the cream and garnish:
- 250 g of milk
- 200 g of whipping cream
- 75 g of sugar
- 20 g of flour
- 2 egg yolks
- 1 orange
- 3 tablespoons of grand marnier
- 6 tablespoons of sugar (caramel)
- Almond slivers