Calvados Tartelletes
Calvados Tartelletes (warm baken)
| Recipes and necessary raw materials: | ||
| a) Apple-filling | ||
| 500g | butter |
) heat |
| 1200g | apples | ) peel and cut in little pieces and braise ligtly in butter |
| 20g | cinnamon grounded | ) put in the apple-mass |
| 15g | salt | ) put in the apple-mass |
| Let the apple-mass cool down | ||
| 60g | JANSEN Calvados (5120) | ) gut unterrühren und stehen lassen |
| b) Créme Royal | ||
| 1500g | butter | ) heat till its liquid, then |
| 400g | eggs |
) stir well |
| 500g | sugar | ) stir well |
| 7g | JANSEN Zimt (0239) | ) stir well |
| Bake the mass ca. 20 Min. with 190°C inthe oven. | ||
Serving suggestion:
Take tartletts (8cm diameter) and bruch them with liquid Canache dark . Therfore the tartellet will not become weak, the liquids can not penetrate. After fill in the apple-mass and sprinkle it with chopped almonds. Now top it with Créme Royal on the apple-mass and garnish it with chopped haselnuts.