Puff Pastries with Black Currants and Frangipane
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Puff Pastries with Black Currants and Frangipane
Ingredients
- Butter - 1.8 oz
- Puff Pastry - 17.6 oz
- Sugar - 0.9 oz
- Honey - 1.1 oz
- Egg white - 1 piece
- Chopped almonds - 1.8 oz
- Wheat Flour - 1.1 oz
- Rum - ½ tablespoon
- Frozen black currant puree - 3.5 oz
Step by Step guide
Step 1
Chop the almonds in a blender.
Step 2
Beat the softened butter with sugar and honey until the mixture lightens in color.
Step 3
Add the room temperature egg and beat well.
Step 4
Add 15 grams of flour and mix (you can use a mixer on low speed).
Step 5
Add the almonds and rum, and mix. The frangipane is ready.
Step 6
Dust the work surface with flour. Roll out the pastry to a thickness of about 3 mm. Roll the pastry into a log and cut it crosswise into slices about 1.5 cm thick. I got 12 pieces.
Step 7
Lay each slice flat on the work surface. Roll out again to a thickness of about 3 mm. Place the future pastries on a baking sheet lined with parchment paper.
Step 8
Spread the frangipane on the pastries, placing a few black currants in the center of each.
Step 9
Send the baking sheet to a preheated oven at 392°F and bake for 30 minutes. The frangipane will turn dark brown.
Step 10
Sprinkle the finished pastries with powdered sugar.
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