John Myers
Pig’s Ears
The perfect pig’s ears recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry from the refrigerated shelf
- Granulated sugar
- Chocolate, bittersweet
- 1 tsp Coconut oil
- You take the roll of puff pastry (from the wholesale store from the refrigerator) and roll it out of the paper.
- Now sprinkle granulated sugar on the table, place the puff pastry sheet on top and sprinkle the top with granulated sugar.
- Now evenly roll out the sprinkled part, sprinkle with granulated sugar again and press in the granulated sugar again with the roller.
- Turn the puff pastry plate, when turning again sprinkle granulated sugar on the table, place the puff pastry on top and sprinkle granulated sugar well on top and press in the granulated sugar again evenly.
- Now knock in approx. 2 cm from above and below until they are almost in the middle. Leave about 1 cm in the middle and now fold one side over the other.
- Now cut off half a cm of parts with a knife. Cover two baking trays with baking paper and place the divided pieces of puff pastry on the tray with half a turn and spread the tips of the pieces like a lily blossom.
- Slide the trays one by one into the preheated oven (220 ° C).
- When the pork ears are half-baked, take the tray out of the oven, turn the pork ears, then put them back in the oven and finish baking until golden brown. Make sure, however, that the caramelized granulated sugar does not turn dark, otherwise the whole pig’s ear will taste bitter.
- Take a pot of boiling water, dissolve the crushed couverture in another pot in the hot water with the coconut oil at approx. 40 ° C, otherwise it will become blind and crystallize.
- Once the pork ears have cooled down, decorate them with the liquid couverture.
Facebook Comments