Rabarbertrifli

Ingredients for Rabarbertrifli

Instructions for Rabarbertrifli

To prepare the Rabarbertrifli recipe, please follow these instructions:

Almond crowns: Turn on the oven at 160 degrees and let it warm up.

Mix almond flour, flour and vanilla seed in a bowl. Add egg whites to a little bit and stir the dough until it is uniform.

Now use a spray bag and spray the dough into small portions, so each nap will be the same size as a 5-crown. Bake in the oven for about 15-20 minutes.

Allow macros to cool completely on a grate. Store the macros in an airtight bucket.

Rhubarb Compote: Wash the rhubarb and cut them into smaller pieces, the size does not mean so much.

Stack the vanilla bar and scrape the grains. Bowl vanilla and corn in a saucepan with water and sugar. Cook it all up.

Bring the rhubarbs in and boil, but do not chew-boil-boil until the compote starts to thicken easily. It takes about 15 minutes. Let the compote cool down a couple of hours.

Creme Anglaise: Bring the milk into a small saucepan with the battered vanilla bar. Whip the egg yolks with sugar and pour a little of the hot milk over and then pour the whole hurl heater back into the casserole with the milk.

Over low heat, the mass will taper (thickens and thickens) until it reaches 85 degrees - use thermometer. Then it is sifted and cooled immediately.

Put the cream in the refrigerator in an airtight bucket.

And then the triflien will only be collected: First, 3-4 macrons come in a large glass. Fill up with 3-4 tbsp. rhubarb compote. Finish with cream anglaise.