Ingredients
I COOK FOR
8
-
+
100
gram
CAILLER DESSERT Dark 64%
250
gram
Sugar
200
milliliter
Full cream
400
gram
Walnuts
1
pinch
salt
2
Round shortcrust pastries
1
Eggs
INSTRUCTIONS
1 Preheat the oven to 200°C.
2 Heat the sugar in a pan over medium heat until it melts and turns golden brown. Stir regularly so that the sugar does not burn.
3 Add the cream and stir to make a smooth caramel.
4 Remove from heat, add the nuts and the salt. Set aside.
5 Lay out a shortcrust pastry in a 26 cm diameter baking pan.
6 Add the chocolate pieces to the cooled nut mixture and mix in.
7 Pour the mixture onto the lined dough.
8 Cover the cake with the 2nd dough and prick with a fork. Option: braid the dough.
9 Beat the egg yolk and brush the cake with it.
10 Bake for 35-40 minutes in the lower half of the oven.
2 Heat the sugar in a pan over medium heat until it melts and turns golden brown. Stir regularly so that the sugar does not burn.
3 Add the cream and stir to make a smooth caramel.
4 Remove from heat, add the nuts and the salt. Set aside.
5 Lay out a shortcrust pastry in a 26 cm diameter baking pan.
6 Add the chocolate pieces to the cooled nut mixture and mix in.
7 Pour the mixture onto the lined dough.
8 Cover the cake with the 2nd dough and prick with a fork. Option: braid the dough.
9 Beat the egg yolk and brush the cake with it.
10 Bake for 35-40 minutes in the lower half of the oven.