Peanutelly Raspberry-Cahuet Cookies
- Total time
- 3 h 15
- servings
- 6 servings
- Dish type
- Other
Auto-translated · View original
Prep
1 h
Cook
15 min
Total time
3 h 15
Ingredients
Ingredients
- 60 g 60 g of mild butter at room temperature
- 1 1 egg pieces
- 70 g 70 g of blond dick
- 100 g 100 g of non-salted peanuts
- 5 g 5 g lemon juice
- 50 g 50 g of brown sugar
- 50 g 50 g of sour sugar (1)
- 40 g 40 g peanut puree
- 190 g 190 g of wheat flour
- 100 g 100 g raspberry or raspberry purée
- 2 g 2 g of salt flower
- 1,5 g 1.5 g of chemical yeast
- 1 g 1 g of pectin NH
- 10 g 10 g of sour sugar (2)
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 10 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
In a saucepan, heat raspberries (or raspberry purée) and lemon juice at 40°C.
- 2
Mix the sugar and pectin together and pour into the pan in rain. Bring to a boil for 1 min.
- 3
Press immediately in half-spheres 4cm mussels and let stand in the freezer for 2 hours.
- 4
Preheat oven to 170°C rotating heat.
- 5
Cream the butter with the peanut purée.
- 6
Add the different sugars and the flower of salt.
- 7
Add the egg in a fillet.
- 8
Stir the flour and yeast and add them at once.
- 9
Incorporate non-salted peanuts.
- 10
Detail balls of about 92g and add a raspberry insert to the center.
- 11
Place on a plate covered with a carpet or baking sheet and bake for 13-15 min.
- 12
Once cooked, let cool on grill and add before tasting some peanut purée, crushed peanuts and fresh raspberries.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!