![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2lW5CuwWxjJZGyCDPDQ9Ezimcckoe0vxjrsd1SQ7tW3SnqT4wnH7J97qBynmcz6YcRfPT7JyiJzVLo9PPUiE8QClb7dcavv-8kMbybENiPnVREFCXQTKtqK9YNId1EWY_vU4SQsDkUeG/s320/tuiles2.jpg)
Ingredients:
25 g flour
75 g sugar
a pinch of salt
30 g grated hazelnut
1 lemon
25 g butter
100 g ricotta
1/2 lime
2 tablespoon elderberry syrup
100 ml cream
5 g vanilla
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NFph5UX-cQNVpoqBn9Y1RKhKDD10vo3G4o8RObnBONug1HGLL3AcYvH_rgHmivGTWiK9OJ6zuoD-PRw2YgkfHrxkiqW4lCBo4PyaEr8-b-GLzLc-xrBovItUmSFg0M0EzmJ3WiOyenE8/s320/tuiles1.jpg)
Mix flour, sugar, salt and hazelnut.
Add cold, melted butter, lemon juice and mix it well. Leave it for an hour in fridge.
Preheat oven to 170°C.
On a baking paper put a teaspoon of the mixture and grease it so that you have circles.
Bake it for 5 minutes or until the skirts get braun.
With a help of a perch for them.
Mix ricotta with lime and elderberry syrup. Beat cream with vanilla and mix it with ricotta.
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