Ingredients

Title Value
1. Flour Dough 120 gram
2. Butter Dough 50 gram
3. Salt Dough 1 gram
4. Sugar Dough 10 gram
5. Chicken egg Dough 1 PC.
6. Creamy Cream 100 Ml
7. Fruit puree Cream 100 gram
8. Egg yolk Cream 1 PC.
9. Sugar Cream 20 gram
10. Gelatin Cream 10 gram

Cooking

1 . Stage

To make the sabre dough, all the ingredients must be COLD. Sift the flour and mix it with the sugar and salt. Cut the cold butter into small cubes. Beat the egg, stir with a whisk until smooth. Flour mixed with butter, grind into crumbs. Pour in the egg and mix. Turn out onto a work surface and knead the dough. Dust baking paper lightly with flour, lay out the dough, roll out to 2-3 mm thickness, cover with another sheet of baking paper and leave in fridge for 1 hour. Preheat the oven to 180 C and bake the cut-out pieces until golden brown.

1. Stage. To make the sabre dough, all the ingredients must be COLD. Sift the flour and mix it with the sugar and salt. Cut the cold butter into small cubes. Beat the egg, stir with a whisk until smooth. Flour mixed with butter, grind into crumbs. Pour in the egg and mix. Turn out onto a work surface and knead the dough. Dust baking paper lightly with flour, lay out the dough, roll out to 2-3 mm thickness, cover with another sheet of baking paper and leave in fridge for 1 hour. Preheat the oven to 180 C and bake the cut-out pieces until golden brown.

2 . Stage

Crush canned peaches to puree, add quickly soluble gelatin, stir, and heat until gelatin dissolves.

1. Stage. Crush canned peaches to puree, add quickly soluble gelatin, stir, and heat until gelatin dissolves.

3 . Stage

Combine the cream with egg yolk, sugar to taste, and heat over low heat until the mixture thickens, stirring constantly.

1. Stage. Combine the cream with egg yolk, sugar to taste, and heat over low heat until the mixture thickens, stirring constantly.

4 . Stage

Combine both mixtures, mix, slightly cool and lightly beat with a hand whisk. Fill the half-spheres with the cream and leave them in the refrigerator until they have cooled completely. If you're using a handy material, wrap the molds in clingfilm! The optimal diameter is 3 cm.

1. Stage. Combine both mixtures, mix, slightly cool and lightly beat with a hand whisk. Fill the half-spheres with the cream and leave them in the refrigerator until they have cooled completely. If you're using a handy material, wrap the molds in clingfilm! The optimal diameter is 3 cm.

5 . Stage

Spread the cream on the shortbread and store in the refrigerator until ready to serve.

1. Stage. Spread the cream on the shortbread and store in the refrigerator until ready to serve.