Blue-frankish groove – Wine pie

Description

Crush all ingredients together except the egg yolk and then quickly make a smooth dough with the egg yolk. Leave the dough in the oven and then knead it again a bit. Flatten it on a board spread with flour. We need two thin sheets to pierce with the metal ring. Place the high ring on one of the sheets and spread the sour cherry filling into. Place the other sheet onto it and pierce a couple of holes on the dough. Bake it at 180 °C for 25 minutes.

List of All Ingredients

SUMMARY

Ingredient	8-slice	12-slice	16-slice	25-slice	40-slice
flour	90	150	200	120	150
margarine	50	90	120	70	90
powdered sugar	30	50	70	40	50
egg yolk	1	1	2	1	1
vanilla sugar	15	30	45	30	30
baking powder	0.6	1	1.5	1	1
pitted sour cherry	300	500	700	400	500
sugar	85.5	141	181.5	111	141
grinded walnut	10	20	30	15	20
sweet crumbs	25	40	50	30	40
juice binding	15	25	33	20	25
cinnamon	0.5	1	1.5	1	1
cream	50	80	110	60	80
dark chocolate	50	80	100	60	80
red wine	210	350	460	280	350
maize starch	25	40	50	30	40
cream whipped	240	400	520	320	400
gelatine	2	3	4	2.5	3
sour cherry juice	120	200	260	160	200
pectin	6	10	13	8	10
apple cut into cubes	0.5	1	1.5	1	1
peach cut into cubes	0.5	1	1.5	1	1

Recipe

Pie scone ingredients

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
flour	g	90	150	200	120	150
margarine	g	50	90	120	70	90
powdered sugar	g	30	50	70	40	50
egg yolk	pc	1	1	2	1	1
vanilla sugar	g	5	10	15	10	10
baking powder	pinch	0.6	1	1.5	1	1

We need two thin sheets to pierce with the metal ring.
Place the high ring on one of the sheets and spread the sour cherry filling into. Place the other sheet onto it and pierce a couple of holes on the dough.

Bake it at 180 °C for 25 minutes.

Sour cherry filling

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
pitted sour cherry	g	300	500	700	400	500
vanilla sugar	g	10	20	30	20	20
sugar	g	25	40	50	30	40
grinded walnut	g	10	20	30	15	20
sweet crumbs	g	25	40	50	30	40
juice binding	g	15	25	33	20	25
cinnamon	pinch	0.5	1	1.5	1	1

pudding powder not to cook can be used instead to make the jelly

Simply mix the ingredients.

Ganache

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
cream	ml	50	80	110	60	80
dark chocolate	g	50	80	100	60	80

Mix the two ingredients until smooth and with a pastry bag fill the paste onto the bottom of the silicone mould.

Cool it down in the fridge until the wine cream is made ready.

Wine soufflé

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
red wine	ml	150	250	330	200	250
maize starch	g	25	40	50	30	40
sugar	g	60	100	130	80	100
cream whipped	g	120	200	260	160	200
gelatine	sheet	2	3	4	2.5	3

Dissolve the starch in some red wine and then boil the rest of the wine with the sugar, while continuously stirring, thicken it with the part containing the starch.

Stir the cooled down wine base, add the cream and the gelatine.
Fill it onto the ganache layer in the mould and then put the cold pie onto.

Put it into the deep freezer for overnight.

Remove the silicone mould the next day.

Dressing

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
red wine	ml	60	100	130	80	100
sour cherry juice	ml	120	200	260	160	200
pectin	g	6	10	13	8	10
cream whipped	g	120	200	260	160	200
apple cut into cubes	pc	0.5	1	1.5	1	1
peach cut into cubes	pc	0.5	1	1.5	1	1
sugar	pinch	0.5	1	1.5	1	1

Boil the ingredients together while continuously stirring.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.