Peach cobbler

120 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold, Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Dough for stock 0.175 kg
Basic patissiere cream 0.5 l
Peach in syrup 0.25 kg
Frutgel (cold gelatine) 0.05 kg
Apricot coulis 0.05 l
See Recipe
Plain flour 0.088 kg
Butter 0.063 kg
Table salt 1.4 g
Sugar 0.002 kg
Egg yolk 0.007 ud
Sterilised milk 0.018 l
See Recipe
Sterilised milk 0.333 l
Cinnamon stick 0.333 ud
Plain flour 0.033 kg
Sugar 0.05 kg
Eggs 1.667 ud
See Recipe
Confruti apricot 0.038 kg
Water 0.013 l
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Cover the mould with the dutch dough.
  • Fill it with patissiere cream.
  • Cut the peaches into slices and place them over the patissiere cream in a fanshape. Do it in a way that will be helpful to separate the portions.
  • Bake it at 200 ºC.
  • Once cold, give some shine and remove from the mould and ration.
  • Plate up with the apricot coulis.
Nutritional information (1 portion)
Energy
372.74
kcal
Carbohydrates
49.84
g
Proteins
7.39
g
Lipids
15.52
g
Sugars 27.26 g
Salt (Sodium) 223.8 mg
Folic acid 20.39 ug
Vitamin C 3.31 g
Vitamin A 188.02 ug
Zinc 0.7 mg
Iron 1.0 mg
Calcium 106.11 mg
Cholesterol 115.7 mg
Polyunsaturated fatty acids 0.8 g
Monounsaturated fatty acids 4.18 g
Saturates 7.7 g
Fiber 1.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.