Butter “Grandma” with chocolate and marzipan – a detailed recipe cooking.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 4 час. 45 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Opara:
- 2 tbsp. wheat flour
- 1 tbsp. l Sahara
- 85 gr. yeast
- 2 tbsp. warm milk
Dough:
- 1 and 1/4 Art. Sahara
- 1/4 tsp vanilla extract
- 1 tsp salt
- 10 egg yolks
- 2 eggs
- 4 – 5 tbsp. wheat flour (plus if necessary)
- 1/2 tbsp. ghee
Chocolate Almond Filling:
- 400 gr. almond paste
- 5 egg whites
- 2 tbsp. l softened butter
- 225 gr. chopped dark chocolate
Recipes with similar ingredients: flour, yeast dough, almond paste, bitter chocolate, vanilla extract, eggs, milk
Recipe preparation:
- Prepare the dough: In a bowl, mix the flour, sugar, yeast and warm milk, then cover the bowl with cling film and leave at room temperature for an hour.
- Prepare the dough: In the bowl of the stationary mixer, with a whisk, mix sugar, vanilla, salt, egg yolks and eggs. Place the dough hook in the mixer, add flour and dough and mix, then pour the melted butter. Knead with a hook for the test.
- Transfer the dough into a greased bowl, cover and leave, until it doubles in volume, by about 1.5 hours
- Meanwhile, prepare the filling: Install in the mixer shortbread dough and mix almond paste, egg proteins and butter. Add chocolate and mix until homogeneous state.
- Preheat the oven to 180 ° C.
- Sprinkle a little flour onto the work surface, put the dough on it and knead it to release excess air. Divide the dough in half. Cover one piece with a damp towel while roll another into a 20×35 cm rectangle. and a thickness of 0.5 cm.
- Leave the dough while you roll another piece. Lay out on each rectangle is 1/2 filling, then roll them in a roll and pinch the edge well. Press the dough lightly with a rolling pin, then twist it 6-8 times. Let the dough rest for a few minutes.
- Make spirals from the dough and put them in 2 greased cake molds with a diameter of 20 cm. (Or you can put the dough in 2 greased forms with a hole in the middle.) Cover each shape with a damp towel and leave to fit in a warm place until almost doubled in volume, by about 30-60 minutes.
- Bake dough for 45 minutes, then let cool in shape.
