ingredients

5 ripe quetsches 200 g weighed in 2, pitted
1 small orange bio
Orange tree Flower water
33 cl of custard
3 big eggs
160 g flour
100 g of sugar
Fresh liquid cream
40 g 20 g butter 1/2 soft salt
25 g icing sugar
1/2 teaspoon baking powder

Equipment

2 soft silicone buns

Steps

Step 1

At least 30 min before: place the 200 g of quetsche in the freezer.

2nd step

Prepare the dough: beat 12 cl cream, eggs, 40 g butter, caster sugar and 1 tbsp. to s. orange blossom; add the flour mixed with the yeast. Place the orange over the dough, take the zest into filaments, leaving zest and essential oil fall on the dough. Mix.

Step 3

Cook: Preheat oven to 180 ° C (Tea 4). Cut the frozen quetsches into cubes; mix them with the dough. Fill the cells to 2/3. Bake 20 minutes.

Step 4

During this time: cut in 2, squat the quetsches with a knife on the flesh side, without reaching the skin. Mingle in a bowl 20 g butter and icing sugar, spread on the incised flesh. Place the demi-quetsches on each mellow, skin underneath. Re-fill 10-15 min. Turn out warm. Enjoy with custard.

tips

Practical market.

Lighten up with a light cream such as Elle & Vire Light Cream.

Use a ready-made custard: Elle & Vire is sold in 33cl resealable soft pouch.