Coulibiac of winter fruit and harissa spices

Name: Coulibiac of winter fruit and harissa spices
Ingredients: 190 g Granulated sugar; 100 g apricot jam; Couliciac; 400 g brioche dough; 100 g apricots, soaked and sliced; 4 Crêpes; 30 g harissa spice mix; 5 g Cinnamon; 250 g Rhubarb; 2 Cox apples; 2 Bananas; 1 Egg; 15 g Sugar; 5 g Salt; Brioche dough; 250 g Flour; 2 Passion fruits; 1 Water; 175 g Soft butter; 5 g Yeast; 3 Eggs; 0.30000000000000004 Warm milk; 40 g Mint

Coulibiac of winter fruit and harissa spices with tomato and coriander according to the recipe of Bresc.

Ingredients

190gGranulated sugar

100gapricot jam

Couliciac

400gbrioche dough

100gapricots, soaked and sliced

4Crêpes

30gharissa spice mix

5gCinnamon

250gRhubarb

2Cox apples

2Bananas

1Egg

15gSugar

5gSalt

Brioche dough

250gFlour

2Passion fruits

1Water

175gSoft butter

5gYeast

3Eggs

0.30000000000000004Warm milk

40gMint

Preparation

Peel the rhubarb and cut into pieces of 6 centimeters.
Wash and mix in a pan with 110 g sugar and the water.
Bring to a boil, remove from the heat, and let cool in the syrup.
Peel the bananas and cut lengthwise into thirds.
Place in the frying pan with 40 g butter and 40 g sugar over high heat without coloring and let cool.
Peel the apples and remove the core.
Slice and brown in a frying pan with 40 g butter and 40 g sugar.
Sprinkle with cinnamon and lemon juice.
Roll out the brioche dough into a rectangle of 30x20 cm.
Cover the rectangle with the crêpes.
Place a 20 cm long strip in the center with half of the bananas, rhubarb, apples

Featured products in this recipe

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HANOS Selektie

34948504

Mint house

per Bunch 80 Gram

Bresc

34778340

Harissa 450g

per JAR 450 Gram

per unit à 6 JAR

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