Tulipes de datte et orange



125 gr (0,27 lbs) butter + 75 gr (0,135 lbs) icing sugar + 2 eggs + 125 gr (0,27 lbs) flour + oil

Garnish: 3 oranges + 200 g (0,44 lbs) dates + 100 g (0,22 lbs) fleurette

1 small roll of marzipan

* Preheat the oven th. 230°C-446

* In the bowl, pour soft butter, eggs, icing sugar, flour and adjust 15 sec speed 4.

* Grease the oven tray with a brush or a sheet paper towel and a little oil (unless flexible baking sheet).

* Put a good CS of dough and spread well with the back of 1CS = 4 circles of dough and bake for about 10 minutes, watching.

* Peel the oranges raw, separate quarters of white membrane into incising each quarter, sliding the flesh, "squeezing" the remains oranges to extract the juice to add to the wedges.

* Cut dates in half, pit and add to oranges.

* In the clean and very dry bowl, place the whip, pour very finely cold and mix 1 min speed 2.5, keep cool.

* As soon as the tulips are golden around the edges, remove them from the oven. The put directly in a bowl or in a muffin tray to make them take shape, taking care to do so very delicately   

. Some minutes later, gently remove the bowls or molds and place on the serving plates.

* Roll out the marzipan and with a glass, cup or circle, cut out 4 very round pieces, which are placed at the bottom of each tulip,  on top, pour the date-orange mixture and decorate with a few touches whipped cream.


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