Peeled kernels with peanut and figs

  • Time 1 hour
  • Servings 2 People
  • 1 Funduk, if it's raw, dry up to 180 degrees of oven 8 to 10 minutes. Clean the silk and pray in the blender with a small amount of sugar. Get in the deep bow, add wheat flour, salt, sugar. Switch.
  • 2 Spread the cream oil, pour it to the flour. Add the egg and put your hands on the testo to the homogeneous state.
  • 3 Separate the testo in half, form two balls, roll them in the shape disks. Put the test in shape, cover the food film and clean the fridge for 30 minutes.
  • 4 Drinking a shell for about 20 minutes at 180 degrees to the golden shade of the test. A little depressed crust to get out of shape and completely chill.
  • 5 At this time, make ganash, break chocolate to pieces, put it in the bow, warm the cream, but not the boiling, and pour them chocolate. By making a scapegoat, turning the milky chocolate and cream into a homogeneous, smooth mass. Slit the cream on the shelves and remove it to the refrigerator before fully cooling (the ganash must become a dense and the surface of its matum).
  • 6 The fig ish, dry, remove the upper bulk, cut to the quarters. Put the figs on the bakery sheet and spill the honey. Cup at 180 degrees 5-8 minutes (depending on the ripeness of the fruit) to make the figs soft. A depressed fig to steal a ready-to-read.
Nutrition Facts
  • Calories 1194
  • Total Fat 80,8 g
  • Protein 18,9 g
  • Total Carbohydrate 1194 g
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