John Myers
Saturs
show
Sastāvdaļas
- 8 Sarkana Slip Cherries
- 1 ēdamkarote Brendijs
- 6 Mon Chéri šokolādes
- Butter for spreading for the mold
- Rīvmaizes apkaisīšanai
- 60 g Milti
- 1 tējkarote Cepamais pulveris
- 1 tējkarote Vaniļas mērces pulveris
- 1 saspiest sāls
- 50 g Malti lazdu rieksti
- 30 g Pilnpiena rīvēta šokolāde
- 20 g Sasmalcinātas pistācijas
- 60 g Sviests
- 60 g Īpaši smalks cukurs
- 1 Vaniļas cukurs
- 2 Olu izmērs M
- 2 ēdamkarote Pūdercukurs
- 1 ēdamkarote Svaigi spiesta citrona sula
Instrukcijas
- The recipe was created in my test kitchen and the result is a real "treat". There were 8 leftover red cherries in my baking ingredient container - I put them in the batter.
- Cut the cherries into small pieces and mix with the brandy, then set aside. Take the Mon Chéri out of the packaging. Butter a muffin tin with 6 hollows and sprinkle with breadcrumbs, then place in the refrigerator. Preheat the oven to 180 degrees.
- Sift the flour with baking powder and vanilla sauce powder, then mix in the pinch of salt, hazelnuts, grated chocolate and chopped pistachios.
- Beat the butter with sugar and vanilla sugar until white and creamy, then fold in each egg for about a minute and then gradually fold in the flour mixture. Finally, fold the cherries (without the liquid) under the finished dough. I used the liquid for the icing.
- Spread about 2/3 of the batter into the 6 muffin hollows, put a Mon Chéri in each and dab the rest of the batter over the pralines. Bake in the preheated oven for about 45 minutes. During this time, stir a frosting from the cherry liquid with a little lemon juice and the powdered sugar.
- Let the muffins cool down a little, then turn them out of the hollows and brush with icing while still warm.
- Don't forget: place a small vessel with boiling water on the bottom of the oven.
Barošana
Rādīšana: 100gKalorijas: 448kcalOgļhidrāti: 44.9gProteīns: 5.1gTauki: 25.8g
