Blue-frankish groove – Wine pie

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

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.

 

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.

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Blue-frankish groove – Wine pie