Apple Tompoucen Recipe
Ingredients
4 slices Butter Puff
Icing sugar
100 gram Mascarpone
1 teaspoon cinnamon
Grate of 1/3 Lemon
2 cm fresh ginger root (grated)
4 tablespoons sugar (brown caster sugar)
2 apples, peeled and thin slices
1 tablespoon cream butter
Instructions
Preheat the oven to 200 degrees (or 210 degrees for hot air)
Coated a baking sheet with baking paper.
Cut all puff bites in half and prick it with a fork(otherwise they will rise too much.
Bake the 8 pieces of puff light brown in about 15 minutes.
Remove the puff pastry from the oven and sprinkle with powdered sugar, that you shake through a sieve.
Put back in the oven, and bake another 1 minute, so that the sugar karamelliseert.
Set aside and let cool.
Grab a bowl and whisk with the blender the mascarpone along with the lemon grater, cinnamon powder, ginger, and 2 tablespoons of sugar.
Heat the butter in a saucepan and fry the pieces of apple with the remaining sugar (2 tablespoons.
Bake until the sugar is caramelised. Let the apples cool well.
Always put 2 puff halves before you and spread 1 half with the Mascarponecrême. Put thereupon overlapping the slices of apple and put the other half puff pastry top.
Do this 4 times, to make 4 tompoucen.
4 slices Butter Puff
Icing sugar
100 gram Mascarpone
1 teaspoon cinnamon
Grate of 1/3 Lemon
2 cm fresh ginger root (grated)
4 tablespoons sugar (brown caster sugar)
2 apples, peeled and thin slices
1 tablespoon cream butter
Instructions
Preheat the oven to 200 degrees (or 210 degrees for hot air)
Coated a baking sheet with baking paper.
Cut all puff bites in half and prick it with a fork(otherwise they will rise too much.
Bake the 8 pieces of puff light brown in about 15 minutes.
Remove the puff pastry from the oven and sprinkle with powdered sugar, that you shake through a sieve.
Put back in the oven, and bake another 1 minute, so that the sugar karamelliseert.
Set aside and let cool.
Grab a bowl and whisk with the blender the mascarpone along with the lemon grater, cinnamon powder, ginger, and 2 tablespoons of sugar.
Heat the butter in a saucepan and fry the pieces of apple with the remaining sugar (2 tablespoons.
Bake until the sugar is caramelised. Let the apples cool well.
Always put 2 puff halves before you and spread 1 half with the Mascarponecrême. Put thereupon overlapping the slices of apple and put the other half puff pastry top.
Do this 4 times, to make 4 tompoucen.