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Ingredients for making plum pie with hazelnuts
For the test:
- Butter 200 grams
- Walnut hazelnuts 80-100 grams
- Wheat flour 180 grams
- Sugar 100 grams
- Brown sugar 60 grams
- Ground cinnamon spice 1/2 teaspoon
- 1/2 teaspoon salt without a slide
- Hard plum ripe 450-500 grams
- Wheat flour 1 tablespoon (8 grams)
- Sugar 6 tablespoons
- Large Chicken Egg 1 piece
- Egg yolk 1 piece
- Thick cream 80-100 milliliters
- Milk 60 milliliters
- 1/4 teaspoon salt
- Ground cinnamon spice 1/4 teaspoon
- Nutmeg to taste
- Main Ingredients Plum, Cream, Nuts, Flour
- Serving 7 servings
Oven, Baking dish, Tablespoon, Teaspoon, Cutting board, Knife, Plate, Fine grater, Baking sheet, Baking paper, Blender, Refrigerator, Medium bowl - 2 pieces, Mixer or hand whisk, Saucer, Small bowl or deep plate , Flat serving dish, Kitchen gloves
Making plum pie with hazelnuts:
Step 1: prepare the butter.
We spread the butter on a cutting board and, using a knife, cut off from a common piece 180 grams, and 20 grams of oil set aside to lubricate the mold. Now cut the butter into small pieces. After - we put it in a free plate and put it back in the refrigerator on the middle shelves so that it does not acquire room temperature, but is chilled.
Step 2: prepare the hazelnuts.
We cover the baking sheet with baking paper and spread the hazelnuts on its surface with a uniform layer. Meanwhile, preheat the oven to a temperature 180 ° C and put the baking sheet inside. Bake nuts for 10-15 minutes until a pleasant aroma appears. This must be done so that later it would be easy to remove the husks from hazelnuts, and also so that it does not bitter in the baking itself.
After the allotted time, turn off the oven, and take out the baking tray with nuts using kitchen tacks and set aside to cool to room temperature. After that, take a small amount of hazelnuts in your hands and begin to rub the nuts with your palms. Thus, the husk will easily come off it. The peeled hazelnuts are transferred to a free plate.
Then put the hazelnuts in the blender bowl and grind at low speed to a state of fine crumbs. Attention: if you want pieces of hazelnut to come across in the pie, then you can reduce the number of pulses on the appliance and you must definitely follow the process of chopping the nut.
Step 3: prepare the test mixture.
Pour into the medium bowl ingredients such as chopped hazelnuts, flour, sugar, brown sugar, ground cinnamon and salt. Add the pieces of butter there and, using a mixer or a hand whisk, beat everything until a homogeneous mass is formed, and the crumbs begin to stick together. Attention: if you use a mixer, then you need to beat everything at a low speed for 2-3 minutes. 1/4 part set the test mixture aside, since we will sprinkle the pie with it already in the process of baking.
Step 4: bake the cake for the cake.
Lubricate the baking dish with a piece of butter and put the test mixture in the container.
Using a tablespoon, level the mixture over the entire surface of the mold, making the sides 3-4 centimeters. Attention: the test mixture can be leveled with clean, dry hands, the main thing is that the thickness of the cake is the same. We put the baking dish in a preheated oven to a temperature 180 ° -190 ° C and bake the cake for 15-20 minutes. After the allotted time, we take out the kitchen tacks and set aside. After the cake has cooled to room temperature, put it directly in the form to cool in the refrigerator.
Step 5: prepare the plums.
We wash the plums under running water and put it on a cutting board. Using a knife, cut the fruit into two halves and take out a bone with our hands. Then cut each plum half into several slices. The processed plums are transferred to a free medium bowl.
Step 6: prepare the nutmeg.
Nutmeg will add spice and aroma to the filling. Therefore, using a fine grater, rub it in a saucer in a small amount and for now put it aside.
Step 7: prepare the cream for the filling.
Pour flour and sugar into a clean medium bowl. Using a manual whisk, beat these components until smooth and for the time being set aside.
Break an egg into a small bowl or a deep plate, add another egg yolk, as well as cream, milk, pour ground cinnamon, chopped nutmeg and salt. Using a mixer at low speed, beat everything until a homogeneous mass is formed. Immediately after this, pour this mixture into a container with the sugar-flour mass and again beat everything well with improvised stock until uniform.
Step 8: make plum pie with hazelnuts.
We take the cake from the refrigerator and spread plum slices on its entire surface.
After that, pour cream into the filling and sprinkle with the remaining test crumbs. We put the baking dish in a preheated oven to a temperature 180 ° -190 ° C and bake the cake for 45-50 minutes. Ready-made pastries are covered with a golden crust and will beckon with their mouth-watering aroma. The readiness of the cake can also be checked by the readiness of the cream - it will have to thicken at high temperature and not leak out of the container. After the plum cake is ready, with the help of the kitchen oven gloves we take it out of the oven and set aside to cool yet for 25 minutes. And only after that we transfer the pastries to a flat serving dish and serve it to the table.
Step 9: serve the plum pie with hazelnuts.
Plum pie with hazelnuts is very tasty, fragrant and with delicate notes of fruit, nuts and custard. It is best to savor such pastries with hot tea or coffee in the circle of close friends.
- For the preparation of plum pie it is best to use a detachable round shape.
- If you don’t have a blender at hand to grind hazelnuts, do not be discouraged, because instead of this electric appliance you can use either a meat grinder with a fine wire rack or a plastic bag with a meat hammer or rolling pin.
- For the filling it is best to use ripe large plums of hard varieties. There is also a little cream, which is also very sweet, with a touch of sourness. If you do not like the skin of the fruit, then it can be removed with a knife.
- For the preparation of cream for the filling, it is best to use homemade cream and milk, since such dairy products are much fatter than store-bought ones.