Linzer hazelnut mandarin
Pastry recipe
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Linzer
Ingredients
- Butter - 225g
- Sugar - 210g
- Egg - 45g
- Hazel (powder) - 180g
- Salt - 2g
- Flour T45 - 200g
- Milk - 45g
- Baking powder - 3g
Mix the butter and sugar.
Add the egg, the hazelnut flour, flour and baking powder.
Add the tempered milk.
Dressed with a piping bag the mix inside ring cake or mold.
Add jam and more mix to cover.
Bake it at 180°C. -
Mandarin Jam
Ingredients
- Frozen fruit purée 100% : Mandarin - 500 g
- Pectin NH - 4g
- Sugar - 400g
- Vanilla pods - 1g
Warm and infuse the fresh vanilla inside the puree and 300 g sugar.
At 40°C add the pectin mix with the 100 g sugar.
Bring to the boil during 3-4 min.In this step
Frozen fruit purées
