John Myers
Contents
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Ingredients
For the filling
- 75 g Sugar
- 165 g Flour
- 1 Vanilla pod
- 1 Egg yolk
- 150 g Double cream cheese
- 2 Shot glasses Juice
- 2 Half peaches - can or glass
- 1 Teaspoon. Instant gelatin
- 50 g Dark couverture chocolate
Instructions
- Make shortcrust pastry - roll out and cut out circles - put in the pre-greased muffin molds and bake at 160 degrees for about 15 minutes until golden brown.
- In the meantime, cut 24 pieces from 1 peach half to decorate. Puree the remaining peach with the cream cheese, juice and gelatine in the cake machine. Pour into a piping bag with a nozzle and place in a cold place - approx. 30 minutes
- Let the shortcrust pastry bases cool down and fill with the fish cheese cream. Decorate with a piece of peach chocolate threads
- The recipe is actually leftover - the ingredients such as peach and shortcrust pastry (from the button biscuits) were still in the refrigerator. The recipe above is 1/4 of the recipe don the button biscuits !! ;-).
Nutrition
Serving: 100gCalories: 415kcalCarbohydrates: 42.7gProtein: 7.3gFat: 23.9g
