Monchou Cake Slipper (24 cm)
Ingredients
180 grams of butter
200 grams of white caster sugar
2 grams of salt
1 egg yolk size large
250 grams of flour
10 grams of baking powder
For the frangipane
200 grams of almond paste
30 grams of butter
1 egg size m (or the protein is left over)
For the topping
320 ml of whipped cream
200 grams monchou airy
120 grams of sugar
250 custard strawberries or fresh strawberries
Instructions
The dough from the bottom of the sludge must first rest for one hour, therefore start with this.
Mix for the dough, butter, caster sugar, salt and egg yolk.
And mix this with a mixer to an even mixture. sieve the flour together with the baking powder, and add this bit by bit to the butter mixture.
And knead it into a smooth dough.
Wrap the dough in plastic foil,
and let it rest for at least half an hour in the refrigerator.
Preheat the oven place in the middle of the oven to 160 degrees warm air
The frangipane filling is baked, mix the soft butter,
Almond paste and the remaining protein or a small egg to a smooth mixture.
Put this in a piping bag and leave at room temperature.
It sprays easier if the mixture is not cooled.
Roll out the dough until it fits into the mold.
Spray the frangipane on the slipper, but keep a good centimeter at the edges.
Bake the slipper in 25 minutes until golden brown and cooked and let it cool down in the mold.
For the topping the monchou has to come to room temperature.
Then mix the cold whipped cream until almost firmly with the sugar.
Then add the monchou, (if you use packages monochou, mix them first in a separate bowl.)
leave the slipper with the coconut mixture on it for half an hour in the fridge, before you put the custard filling or strawberries on it, and serve.
180 grams of butter
200 grams of white caster sugar
2 grams of salt
1 egg yolk size large
250 grams of flour
10 grams of baking powder
For the frangipane
200 grams of almond paste
30 grams of butter
1 egg size m (or the protein is left over)
For the topping
320 ml of whipped cream
200 grams monchou airy
120 grams of sugar
250 custard strawberries or fresh strawberries
Instructions
The dough from the bottom of the sludge must first rest for one hour, therefore start with this.
Mix for the dough, butter, caster sugar, salt and egg yolk.
And mix this with a mixer to an even mixture. sieve the flour together with the baking powder, and add this bit by bit to the butter mixture.
And knead it into a smooth dough.
Wrap the dough in plastic foil,
and let it rest for at least half an hour in the refrigerator.
Preheat the oven place in the middle of the oven to 160 degrees warm air
The frangipane filling is baked, mix the soft butter,
Almond paste and the remaining protein or a small egg to a smooth mixture.
Put this in a piping bag and leave at room temperature.
It sprays easier if the mixture is not cooled.
Roll out the dough until it fits into the mold.
Spray the frangipane on the slipper, but keep a good centimeter at the edges.
Bake the slipper in 25 minutes until golden brown and cooked and let it cool down in the mold.
For the topping the monchou has to come to room temperature.
Then mix the cold whipped cream until almost firmly with the sugar.
Then add the monchou, (if you use packages monochou, mix them first in a separate bowl.)
leave the slipper with the coconut mixture on it for half an hour in the fridge, before you put the custard filling or strawberries on it, and serve.