Pita sa kremom od griza sa kakaom.

Orange scented pie with cocoa cream filling

Moglo bi da se zove mala čokoladna bugatsa ili mala čokoladna galatopita.. Ipak to nije ni bugatsa niti sadrži čokoladu.



Sastojci
  • 150ml neutralne pavlake za kuvnaje 35% masnoće
  • 3 kašika griza
  • 3 kašika šećera
  • rendana korica pomoranža
  • 2 kašika margarine 
  • 6 kore za baklavu
  • 1 žumanac 
  • kašika kakao-a.
  • malo cimeta
  • 100gr margarine za premazivnaje kore...
  • prah šećer za dekorisanje
Koristila sam duguljasti kalup pa količina kore bila je dovoljna... 
Nisam imala nameru da pravim ovaj recept već nisam htela da bacim u smeće pavlaku i kore što su mi ostale nakon pravljena kremidopite...
Već dva puta sam videla na tv emisijama kako su kuvari pravili kremu koja liči na puding koristeći griz i čokoladu... dodali su i jaja.. Ipak nikad nisam napisala recept. Čokoladu nisam imala ali uvek imam kakao! 


U maloj šerpici sipala sam pavlaku, dodala sam šećer i kakao. U jednoj maloj posudi sam umutila 1 žumance sa malom količinom pavlake i grizom. Ostavila sam pavlaku da se zagreje dobro pa dodala sam smesu sa grizom. Mešati stalno sve dok ne zgusne. Skinuti sa vatre i dodati margarinu. Ostaviti da se malo ohladi. Na podmazan margarinom kalup staviti 1/2 količinu kore a svaku koru premaziti margarinom. Dodati kremu. Prekrijemo ostalim korama, ponov okoristeči margarin za premazivnae svake kore a na kraju umutiti jedno jaje i malo vode pa tiem premaziti površinu pite. Peći u zagrejanoj rerni na 180stepeni sve dok ne lepo porumeni a pita nije zalepljena na strane kalupa...


Orange scented pie with cocoa cream filling

Ingredients
  • 150ml 35%fat whipping cream
  • 3 tablespoons semolina
  • 3 tablespoons caster sugar
  • grated zest of half an orange
  • 2 tablespoons margarine
  • 6 sheets of baklava fyllo dough
  • 1 egg yolk
  • a tablespoon of cocoa
  •  little cinnamon
  • 100gr margarine, melted that you will use to sprinkle the dough sheets
  • powdered sugar for decorating the pie.
  • 1 egg plus some two tablespoons of water.
Cook the whipping cream with sugarand cocoa in a small saucepan until shimmer. In  small bowl whisk the yolk, a small amount of the whipping cream and semolina.  Add the mix into the saucepan and bring to the boil. Mix well until the cream haas thickened. Remove the pan fro mthe stove and add two tablespoons of margarine, some grated orange zest and cinnamon. Let it cool in room temperature.
Use a pasty brush to cover the bottom and sides of a tray with cold margarine.  Then you will have to layer the  half of the dough sheets one by one but just sprinkle each one with melted margarine. Add the cream filling and continue adding sheets the same way. The shape of the tray that I used let me use more sheets because the sheets are larger than that so I could use two pieces of each sheet.
With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Sprinkle with melted margarine even all over the pie surface. In a small bowl combibe an egg and two tablespoons of water and whisk well. Use your pastry brush to cover the pie surface with that mix. Scar the top of the pie with a sharp knife.  Bake in the preheated oven at 180C for about half an hour until the pie looks crispy and golden.
Let it cool in room temperature and then sprinkle with some icing sugar and cinnamon on top to decortate it and to make it even sweeter!

Нема коментара:

Постави коментар

šta vi mislite?