Recipe: Yeast pie with chocolate cream, cherries and pecans step by step with pictures | Handy.Recipes

Yeast pie with chocolate cream, cherries and pecans

Cooked yeast tart with chocolate cream, cherries and nuts

Nutritional Value

I'm having an unusual day. Exactly one year ago I signed up for cooking. During this year I have met many cooks and cooked a lot of wonderful dishes using their recipes. I'm nice and cozy on Povarenka. As a thank you, I want to treat all the cooks to a wonderful cherry pie with chocolate cream. I'm glad to see you in my house! Recipe from my LiveJournal page "Cookie's happiness".

Author of the recipe

Ingredients for the yeast pie with chocolate cream, cherries and nuts:

  • Wheat flour / Flour - 300 g
  • Yeast (dry) - 7 g
  • Sugar (50g for dough; 50g for syrup).) - 100 g
  • Chicken egg (1 for dough, 1 for cream and buttering) - 2 pcs
  • Milk - 90 ml
  • Butter (50 g for dough; 50 g for cream.) - 100 g
  • Salt
  • Vanilla sugar - 1 sachet.
  • Dark Chocolate - 75 g
  • Cocoa powder - 1/2 teaspoon
  • Powdered sugar - 2 tablespoon
  • Lemon peel (from a quarter of a lemon) - 1/4 Piece
  • Liqueur - 25 ml
  • Cherry (seedless) - 1 glass
  • Walnuts - 50 g
  • Water - 50 ml

How to cook yeast pie with chocolate cream, cherries and nuts step by step with photos

For this tart, the dough is prepared the night before. I whisked it with a mixer. Poured flour, yeast, sugar, vanilla sugar, salt into a bowl. Mix it with a spoon. Then added the egg, warm milk, lemon zest. Mix for a few minutes with mixer. And gradually add room temperature butter, not melted. Knead for another 10 minutes. The dough is soft and elastic. I still kneaded it a little with my hands, but this is more for self-soothing. In the same bowl I left it overnight in the refrigerator, covered with cling film. It is generally recommended to leave the dough for at least 4 hours in the fridge.

In the morning prepare the chocolate cream. Melt chocolate and butter in the microwave or in a water bath. Let it cool until it is hot. Add the cocoa, powdered sugar, liqueur (I had "Baileys") and half the beaten egg (the other half is used to glaze the cake before baking). Stir everything thoroughly until it becomes a homogeneous mixture.

Now take out the dough.

Turn it out onto a floured board. Roll out into a 20 cm x 30 cm rectangle, 0.5-1 cm thick. The dough shouldn't be sticky. But, if necessary, add some flour.

On top of the dough spread chocolate paste, put cherries, sprinkle with nuts. Cherries should be without juice.

Now, gently roll up the roll. And we put it in the fridge for 10-15 minutes so that the cream hardens.

We carefully cut the roll with a sharp knife into buns 2.5 cm wide. I have 10 pieces. And put them in a mold. Line the bottom of the molds with baking paper. Cover with a tea towel and leave to rise in a warm place for 40 minutes.

Brush with lightly beaten egg. Bake in oven for about 40 minutes until golden brown, at 170°. After 15-20 minutes of baking cover the cake with foil or paper, if necessary, to prevent it from burning.

Brush the ready cake with syrup. Mix 50g of sugar with 50 ml of water, boil and boil for 2 minutes. Let the syrup cool until it comes to room temperature.

Nutritional Value:

Whole Dish:
20576.1 Calories
189.4 g
472.2 g
2310.6 g
280.7 Calories
2.6 g
6.4 g
31.5 g

Salt, Flour, Cherry, Sugar, Walnuts, Butter, Eggs, Water, Milk, Cocoa Powder, Yeast, Baking, Vanilla sugar, Hazelnut, Chocolate, Dark Chocolate, Cherries, Cakes, Lemon zest, Sugar powder, Liqueur, Pastry

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