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Coulibiac aus Winterfrüchten und Harissa-Gewürzen
Coulibiac aus Winterfrüchten und Harissagewürzen mit Tomate und Koriander nach dem Rezept von Bresc.Zutaten
190units.grammKristallzucker
100units.grammAprikosenmarmelade
Couliciac
400units.grammBriocheteig
100units.grammAprikosen, eingeweicht und geschnitten
4Pfannkuchen
30units.grammHarissa-Gewürzmischung
5units.grammZimt
250units.grammRhabarber
2Cox-Äpfel
2Bananen
1Ei
15units.grammZucker
5units.grammSalz
Briocheteig
250units.grammMehl
2Passionsfrüchte
1Wasser
175units.grammweiche Butter
5units.grammHefe
3Eier
0.30000000000000004Warme Milch
40units.grammMinze
Zubereitung
and pieces of apricot. Mix the apricot jam, harissa spice mix, and the pulp of the passion fruits and brush over half of the fruit. Place the rest of the fruit on top and brush again with the remaining jam. Fold the crêpes closed over the fruit and brush the edges of the dough with beaten egg and salt. Fold the long sides of the dough over each other and the short sides over them. Remove any excess dough if necessary. Place the coulibiac on a baking tray and let rest in the refrigerator for 20 minutes. Brush with excess egg yolk and bake for 25 minutes at 180°C.
