Popular Bolero slices with sweet Parisian cream, full of cherries and cream curd.
recipe,photo-recipe,,sourcherry compote,cream curd,Cream deserts
No. of servings
1 h. 15 min.
|NO RECIPE TITLE recipe||-|
|all-purpose flour / plain flour||1.5||oz||40||grams|
Add the wirtten ingredients to the yolks.
Add snow from egg whites...
cocoa powder 1 tbsp
.. and cocoa. Mix lightly.
Pour the dough into a form (25x25 cm) greased with butter and sprinkled with flour.
Bake for 15 minutes at 180 °C.
Put stones from compote sourcherries (350g) away and put the sourcherries in a pot together with a part of the compote juice (200ml). Add sugar and bring to a boil.
corn starch 2.5 oz (70 g)
Mix cornstarch in the rest of the juice and add to the sourcherries. Cook until thickened.
Let it cool in a cold water bath.
Mix the cream curd with sugars.
Spread the curd on the base.
Spread the prepared sourcherries on the cream curd and put the dessert in the fridge for half an hour.
Prepare the cream according to the recipe. For the dessert, a cream from half of the ingredients mentioned in the recipe is enough.
Spread the cream on sourcherries, smooth ..
.. and sprinkle with grated chocolate.
Let it harden in the cold and cut into portions. The dessert is easily to cut when it is harden, but before eating the slices, it is good to leave it out of the cold place for at least 20 minutes - the cream is then tastier.