Calfi of fresh strawberries and rich chocolate hazelnut, these hands cakes are a chic rendering at home of a favorite for frozen childhood. Jump the toaster and preheated the oven for hot memories wrapped in butter and shaky pastry.
Hazelnut cake of hazelnut of strawberry and baked chocolate hazelnut
It does from 10 to 12 hand cakes
- Hand cake dough (follows the recipe)
- 1 camera cups (198 grams) Fine diced strawberries
- 2 spoons (40 grams) Semi -free jam
- 1 table spoon (8 grams) Flour for all uses
- ¾ cup (222 grams) Distribution of chocolate hazelnuts*
- 1 large egg (50 grams)
- 2 spoons (30 grams) water
On a slightly floured surface, roll up half of the dough for cakes in a thick circle. Cut from 10 to 12 (4½x3 inches) rectangles, reincar down once. Roll the remaining hand cake in a thick circle. Cut from 10 to 12 (4×2½ inches) rectangles, releasing the waste once.
In a small bowl, mix strawberries, jam and flour.
On a parchment paper baking sheet, place rectangles smaller at 1 inch distance. Distribute 1 tablespoon (18 grams) of chocolate hazelnuts on each, leaving a ½ -inch edge around the edges. Top with 1 tablespoon (21 grams) mixture of strawberries.
In a small bowl, beat the egg together and 2 tablespoons (30 grams). Brush the edges of smaller rectangles with egg washing and add with a larger rectangle, press the edges firmly to seal; Press edges with the teeth of a fork. Freeze for 30 minutes or refrigerate for 1 hour.
Preheat the oven to 425 ° F (220 ° C).
Brush the upper part of the dough with egg washing. Using the tip of a reference knife, it creates 3 small cracks at the top of the dough.
Cook until the crust is golden, from 15 to 17 minutes. Transfer to a pan and leave to cool lightly. Serve hot or ambient temperature.
Hand cake dough
Makes enough for 10-20 hand cakes
- 2 range cups (344 grams) Flour for all uses
- 1 teaspoon (3 grams) Kosher salt
- 1 cup plus 1 tablespoon (241 grams) non -salted cold butter*, cube
- ½ cup (120 grams) Ice water
- 2 spoons (10 grams) Apple cider vinegar
In the work bowl of a food processor, place flour and salt; Impulse until not combined. Add the cold butter and pulsates until the mixture is crumbly and the butter is dimensional of peas, from 12 to15 impulses.
In a small bowl, add cold water and vinegar ½ cup (120 grams). With the execution processor, add the vinegar mixture to the flour mixture in a slow and constant flow until the dough joins. (The mixture will seem crumbly, but should remain united when it is crushed between the fingers).
Get the dough. Divide in half and model every half on a disc. Strictly wrap in a plastic casing and refrigerate for at least 2 hours. The dough can be refrigerated for a maximum of 3 days or frozen for a maximum of 2 months.
