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Imprimer

Tranches à l'orange

  • Ingrédients
    Pour la pâte .
    0.350 kg de farine
    0.100 kg de sucre
    0.01 kg de sucre vanillé
    0.007 kg de poudre à levée
    0.007 kg de sel
    0.2 kg de beurre
    0.05 kg d'œuf entier

    pour la farce :
    0.3 kg d'amande en poudre
    0.2 kg de sucre
    0.1 l kg de jus d'orange frais

    Fondant blanc pour le glaçage
  • HCCP
    cuire à 160° ventiler environs 25 à 30 minutes

Sabler tous les ingrédients sauf l'oeuf

ajouter l'oeuf

reserver au frais

mélanger les ingrédients pour la farce

chemiser une plaque à rebord de 20x30 cm avec une abaisse réaliser avec la moitier de la pâte

étaler la farce

recouvrir avec une abaisse réaliser avec la seconde moitier de la pâte