Hazelnut sweet yeast pastry with herbal liqueur cream<\/p>\n","protected":false},"featured_media":10807,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,225],"class_list":["post-10735","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-pastries"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"30","ausbeute":"
pieces of 64 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 45 minutes","ruhezeit_label":"Rest period","ruhezeit":"45 minutes","backzeit_label":"Baking time","backzeit":"22 minutes\/210\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'323 kJ\/316 kcal;","fett":"18 g, of which saturated 6.7 g;","kohlenhydrate":"30 g, of which sugars 15 g;","eiweiss":"6 g; salt 0.4 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Hazelnut sweet yeast pastry","rez_infos":[{"rez_weight":"455","rez_weight_unit":"g","rez_value":"
whole milk (room temperature, approx. 23\u00b0C)<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
baker’s yeast<\/p>\n"},{"rez_weight":"65","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"4","rez_weight_unit":"g","rez_value":"
cinnamon, ground<\/p>\n"},{"rez_weight":"70","rez_weight_unit":"g","rez_value":"
eggs<\/p>\n"},{"rez_weight":"360","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"130","rez_weight_unit":"g","rez_value":"
hazelnuts, ground<\/p>\n"},{"rez_weight":"95","rez_weight_unit":"g","rez_value":"
butter (liquid, approx. 30\u00b0C)<\/p>\n"}],"bottom_description":""},{"rez_heading":"Hay schnapps custard","rez_infos":[{"rez_weight":"220","rez_weight_unit":"g","rez_value":"
hay tea (see next point)<\/p>\n"},{"rez_weight":"225","rez_weight_unit":"g","rez_value":"
heavy cream (UHT)<\/p>\n"},{"rez_weight":"95","rez_weight_unit":"g","rez_value":"
hay schnapps, 25% vol.<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
vanilla cream powder, warm<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"115","rez_weight_unit":"g","rez_value":"
egg yolk<\/p>\n"}],"bottom_description":""},{"rez_heading":"Hay tea","rez_infos":[{"rez_weight":"220","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"4","rez_weight_unit":"g","rez_value":"
mountain hay<\/p>\n"}],"bottom_description":"
Soak the hay in water at room temperature for one hour. Then strain and continue processing the tea.<\/p>\n"},{"rez_heading":"Walnut brittle","rez_infos":[{"rez_weight":"90","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
walnuts, crushed<\/p>\n"}],"bottom_description":""},{"rez_heading":"Garnish","rez_infos":[{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
icing sugar
\n(for finishing)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Hazelnut sweet yeast dough","hers_description":"
Dissolve the baking yeast, sugar, and salt in lukewarm milk in a mixing bowl. Add the remaining ingredients (except
\nthe butter) and stir until smooth. Finally, pour in the melted butter.<\/p>\n
Process the hazelnut sweet yeast dough immediately.<\/p>\n","hers_images":[{"hers_image":10808}]},{"hers_heading":"Hay schnapps custard","hers_description":"
Heat the hay tea, cream, and hay schnapps together. In a separate bowl, stir the vanilla cream powder, sugar, and egg yolks until smooth. Slowly add the warm liquid while stirring. Heat the mixture in a copper bowl over medium heat to about 82\u00b0C, stirring constantly. Immediately pour into a bowl and allow to cool slightly.<\/p>\n","hers_images":false},{"hers_heading":"Preparing the tartlets","hers_description":"
Allow the custard to cool slightly after cooking, then fill 25 g into each of the hemisphere Flexipan mats (4 cm \u00d8) and freeze completely.<\/p>\n","hers_images":[{"hers_image":10809}]},{"hers_heading":"Portioning the dough","hers_description":"
Pipe 40 g of hazelnut sweet yeast dough into Charlotte Flexipan molds (e.g., 78 mm diameter, 40 mm height). Cover and leave to proof at room temperature for about 45 minutes.<\/p>\n","hers_images":false},{"hers_heading":"Baking","hers_description":"
Gently press a frozen custard ball into each proofed dough piece.<\/p>\n
Bake in a mild oven with a little steam until golden brown. Allow to cool slightly in the mold, then remove.<\/p>\n","hers_images":[{"hers_image":10810}]},{"hers_heading":"Walnut brittle","hers_description":"
Caramelize the sugar with the water in a copper bowl, add the nuts, stir until golden brown and then allow to cool on baking paper. Once cooled, roughly crush or chop.<\/p>\n
Can be stored in an airtight container at room temperature for up to two weeks.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"
Dust the tartlets lightly with icing sugar and garnish each with 5 g of walnut brittle.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":false},"yoast_head":"\n