Confectionery with fruit tea blend<\/p>\n","protected":false},"featured_media":5950,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,219],"class_list":["post-5256","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-confectionery-pastry-shop"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"100","ausbeute":"
pieces of 29 g, 2\u00d78 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"70 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"13 minutes\/170\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"2'086 kJ\/499 kcal;","fett":"29 g, of which saturated 8 g;","kohlenhydrate":"51 g, of which sugars 32 g;","eiweiss":"9.3 g; salt 0.3 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Fruit tea almond paste","rez_infos":[{"rez_weight":"115","rez_weight_unit":"g","rez_value":"
Bouquet Royal Tea<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
almond paste 1:1<\/p>\n"}],"bottom_description":""},{"rez_heading":"Shortcrust dough with fruit tea almond paste","rez_infos":[{"rez_weight":"230","rez_weight_unit":"g","rez_value":"
butter<\/p>\n"},{"rez_weight":"405","rez_weight_unit":"g","rez_value":"
fruit tea almond paste<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"85","rez_weight_unit":"g","rez_value":"
egg yolk<\/p>\n"},{"rez_weight":"120","rez_weight_unit":"g","rez_value":"
wheat starch<\/p>\n"},{"rez_weight":"360","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"}],"bottom_description":""},{"rez_heading":"Almond paste filling","rez_infos":[{"rez_weight":"540","rez_weight_unit":"g","rez_value":"
almonds, ground<\/p>\n"},{"rez_weight":"105","rez_weight_unit":"g","rez_value":"
egg white, pasteurized<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
sorbitol, liquid<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
invert sugar<\/p>\n"},{"rez_weight":"420","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
lemon zest, fresh<\/p>\n"}],"bottom_description":"
Mix all the ingredients together, then cool.<\/p>\n"},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
egg white, pasteurized<\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"
couverture Ruby Rubina 40%, tempered<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Fruit tea almond paste","hers_description":"
This fruit tea mixture consists of tea leaves and candied fruit. Pass the mixture through the roller until it is finely ground. After rolling, the resulting mixture is very firm. To make it smooth, it is first diluted with the almond paste.<\/p>\n
Then pass the tea mixture together with the almond paste through the roller about two more times until the entire mixture is nice and smooth.<\/p>\n
Storing: Store in the refrigerator.<\/p>\n","hers_images":[{"hers_image":5951}]},{"hers_heading":"Shortcrust dough with fruit tea and almond paste","hers_description":"
Carefully blend the butter, fruit tea and almond paste and salt. Then gradually stir in the egg yolk, making sure that the mixture does not curdle. Mix the flour and wheat starch and add to the butter mixture. Knead everything into a smooth dough.<\/p>\n
Roll out the completed dough into two equal-sized sheets (each 40\u00d740 cm, approx. 2 mm thick).<\/p>\n
Note: Although the fruit tea and almond paste has been finely rolled out beforehand, small pieces of fruit may still be visible. However, these do not affect the texture or taste of the pastry.<\/p>\n","hers_images":[{"hers_image":5952}]},{"hers_heading":"Almond dough filling","hers_description":"
This confection consists of an almond dough filling, which gives it a moist texture.<\/p>\n
Roll out the filling into a sheet (40\u00d740 cm, approx. 4 mm thick) and chill well.<\/p>\n
Then join the filling with the shortcrust pastry sheets using a thin layer of egg white.<\/p>\n","hers_images":[{"hers_image":5953}]},{"hers_heading":"Finishing","hers_description":"
Cut the confectionery into pieces (2\u00d78 cm), place on a baking tray and bake at 170\u00b0C for about 13 minutes.<\/p>\n
Once cooled, place the pieces together and cover half of them, then coat the other half with tempered Ruby couverture.<\/p>\n
Note: The slight acidity of the Ruby couverture goes very well with the fruity confectionery.<\/p>\n","hers_images":[{"hers_image":5954}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n