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Easy fish terrine

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Mince pies with redcurrant

 


Guy Demarle offers recipes for delicious bites to enjoy for dessert or for tea-time. With Guy Demarle utensils, making preparations worthy of a chef becomes child's play.


INGREDIENTS: 4 PERS.

  • 250 grams of soft butter
  • 80 grams of sugar
  • 2 eggs
  • 4 grams of salt
  • 10 grams of liquid vanilla extract
  • 500 grams of flour
  • 4 grams of baking powder
  • 2 golden apples
  • 4 grams of cocoa butter powder (Mycryo)
  • 120 grams of strawberry jam
  • 120 grams of dried sweet cranberries
  • 180 grams of fresh currants
  • 20 grams of granulated sugar


PREPARATION:

  1. In a bowl, mix the soft butter with the sugar with a whisk.
  2. Stir in the eggs, salt and vanilla.
  3. Then add the flour with the sifted yeast. Mix by hand to obtain a sandy mixture. Refrigerate 1 hour before use.
  4. Preheat your oven to 200 ° C (th. 6-7) and place your mold on the perforated plate.
  5. Peel and core the apples. Cut them out with a mandolin, in position 4 and with the wide julienne blade. Then cut them into small cubes using a knife.
  6. Brown them for 2 minutes without coloring with the cocoa butter powder. Add the jam and cranberries. Brown for 1 minute without coloring
  7. Add the currants and mix gently using the spatula. Clear in a cul-de-poule and let cool.
  8. Take the dough out of the refrigerator and roll it out onto the Roul'Pat or a pastry cloth with the roller to about 3 mm thick. Cut out 20 dough bases with a cookie cutter or the 7.5 cm cutter and press them into the imprints.
  9. Divide the filling into it.
  10. Cut out 20 dough bases with a cookie cutter or the 5 cm cutter and make a hole in the center with the 9 cm nozzle. Place them on the filling and sprinkle with crystal sugar.
  11. Bake for 18 minutes at 200 ° C (th. 6-7). Let stand 10 minutes before unmolding




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