Recipe of Quick Colombe de Pâques
Title : Recipe of Quick Colombe de Pâques
link : Recipe of Quick Colombe de Pâques
Recipe of Quick Colombe de Pâques
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Quick Colombe de Pâques. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Colombe de Pâques, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Colombe de Pâques delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Colombe de Pâques is Pour 6/8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Colombe de Pâques estimated approx 30 min de prépa + 3h de repos + 50 min de cuisson.
To begin with this recipe, we have to first prepare a few ingredients. You can have Colombe de Pâques using 20 ingredients and 11 steps. Here is how you cook that.
Gâteau d’origine italienne, moulé en forme de colombe et traditionnellement servi à #Pâques. #avril
Ingredients and spices that need to be Get to make Colombe de Pâques:
- 1 moule à colombe en papier/carton (trouvé sur internet)
- 300 g farine T45
- 200 g farine T55
- 3 càs fécule de pomme de terre
- 11 g levure sèche de boulanger
- 150 g sucre
- 130 ml eau + 30ml si besoin
- 100 g beurre mou
- 1 pincée de sel
- 1 sachet de sucre vanillé
- 2 œufs + 1 jaune
- 100 g oranges confites
- zestes d'orange non traitée
- Pour le glaçage
- 1 càs sucre semoule
- 1 blanc d'oeuf
- 1 càs de poudre d'amandes
- Pour la déco
- des grains de sucre
- des amandes
Instructions to make to make Colombe de Pâques
- Commencer par mélanger les farines tamisées avec la fécule de pomme de terre, la levure et les sucres.
- Ajouter le beurre mou, les œufs (réserver le 3ème blanc pour le glaçage), le sel et l'eau à température ambiante. Mélanger à l'aide d'une cuillère en bois puis à la main.
- Ajouter de l'eau si nécessaire pendant le pétrissage. Il faut obtenir une pâte élastique mais qui ne colle pas.
- Former une boule, la couvrir et la laisser reposer 2 heures dans le four éteint (ou entre 30 et 40°C). Il faut que la pâte double de volume.
- À la fin du temps de repos, dégazer la pâte puis la pétrir avec les écorces d'oranges confites coupées en morceaux et les zestes d'orange.
- Il faut ensuite diviser la pâte en 3 pâtons. Un grand et deux petits.
- Le plus grand qui prendra la longueur du moule et les deux plus petits pour les ailes de la colombe.
- Placer le tout dans le moule et laisser à nouveau lever pendant une heure.
- Préparer le glaçage : fouetter le blanc d'œuf réservé précédemment avec le sucre et la poudre d'amandes.
- Badigeonner délicatement le gâteau avec cette préparation puis parsemer de sucre perlé et de quelques amandes.
- Préchauffer le four à 170°C et enfourner pour environ 50 minutes en surveillant la cuisson.
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