Pastry with Fresh Fruit and Praline
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 9.7 g | (10 %) | ||
| Fat | 24.96 g | (22 %) | ||
| Carbohydrates | 55.76 g | (37 %) | ||
| Sugar added | 14.34 g | (57 %) | ||
| Roughage | 2.85 g | (10 %) |
| Vitamin A | 277.47 mg | (34,684 %) | ||
| Vitamin D | 1.26 μg | (6 %) | ||
| Vitamin E | 2.37 mg | (20 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 2.26 mg | (19 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 34.62 μg | (12 %) | ||
| Pantothenic acid | 0.81 mg | (14 %) | ||
| Biotin | 9.81 μg | (22 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 19.74 mg | (21 %) | ||
| Potassium | 354.94 mg | (9 %) | ||
| Calcium | 151.2 mg | (15 %) | ||
| Magnesium | 27.08 mg | (9 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Iodine | 39.66 μg | (20 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.32 g | |||
| Cholesterol | 168.67 mg |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 100 grams sugar
- 1 tsp Cocoa
- 1 egg
- 200 grams butter
- For the cream
- 6 egg yolks
- 4 Tbsps sugar
- 100 grams cornstarch
- 1 l milk
- 1 Vanilla bean
- For covering
- softened butter
- Pastry flour
- 2 Tbsps butter
- 3 Tbsps powdered sugar
- 60 grams chopped Hazelnuts
- 250 grams Apricot
- 250 grams Cherries
- 250 grams Blackberry
- 250 grams Strawberries
Preparation steps
For the pastry: Combine the flour, sugar, cocoa, eggs and diced butter to form a dough. Wrap in plastic and chill for at least 1 hour.
For the cream: Add the egg yolks and sugar in a saucepan and whisk continuously to form a smooth mass. Stir in the cornstarch and the milk and then the vanilla. Continue to whisk over medium heat until the mixture thickens considerably. Bring to a boil for one minute and then remove from heat and let cool.
Preheat the oven to 200°C (approximately 400°F). Grease and flour the baking sheet. Roll out the pastry to the size of the baking sheet. Place the pastry on the tray and bake about 25 minutes.
To make praline: Melt the butter in a pan with the powdered sugar and the hazelnuts. Let caramelise on low heat, constantly stirring. Leave to cool on a plate.
To decorate: Blanch the apricots in hot water and rub the skin off. Cut the flesh away from the pit and slice. Rinse and pit the cherries. Gently rinse the blackberries. Rinse the strawberries and cut in half.
Spread the vanilla cream onto the pastry. Evenly distribute the fruit. To serve: Sprinkle with the praline.
