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With Aurora on vacation: 5 sunny recipes

content
  1. Summery enjoyment
  2. Small lemon tartlets
  3. Focaccia with seasoning salt
  4. Raisin cinnamon bagel
  5. Ice cream sandwich
  6. Tarte Tatin

Summery enjoyment

The sunny recipes of Aurora taste of summer, beach and sea. Tarte Tatin and bagels bring the holiday feeling in the local bakery.

It will take a few more weeks until your next vacation? Maybe he is already a bit behind? Do not be sad. With Aurora they travel to the most beautiful bays of France, experience the vastness of America and let the soul dangle on the beaches of Italy - all in just one day.

Aurora extends the travel time and brings the summery holiday feeling in the local bakery. Enjoy the culinary delights of Aurora with all your senses and indulge in the local culture.

Capture your holiday memory and bake the French classic Tarte Tatin . Or give your friends a treat and bring them the Italian yeast bread Focaccia. The summer recipes of Aurora are made with love and taste the most popular holiday destinations.

Small lemon tartlets

Ingredients (6 pieces)

For the dough: 250 g Aurora wheat flour Type 405 Classic, 100 g soft butter, 100 g powdered sugar, 1 egg, 1 pinch of salt

For the filling: 3 sheets of gelatine, 155 ml of lemon juice, 3 eggs, 150 g of sugar, 1 pinch of salt, 225 g of cold butter

For the meringue: 4 egg whites, 1 pinch of salt, 60 g sugar

In addition: Flour for the work surface, fat and flour for the Tarteletteförmchenchen, baking paper, legumes for blind baking

preparation

1. Knead the flour with butter, sugar, egg and salt to a smooth dough and place in the refrigerator for about 60 minutes. Roll out the dough on a floured work surface approx. 3-5 mm thick, cut out circles (Æ 10 cm) and line the greased, floured Tartelett (8 cm). While doing so, pull up the edge slightly and press down. Cut off the protruding edge with a sharp knife. Pierce the ground several times with a fork. Cover the dough with baking paper, add some pulses and prebake in the preheated oven (160 ° C) for about 10 minutes on the middle tray. Remove legumes and baking paper and bake until golden brown for approx. 10 minutes. Then allow to cool.

2. For the filling, soak gelatine in cold water. Mix the lemon juice, eggs, sugar and salt and whip on a bain-marie until the mixture thickens. Make sure that the mass does not clot. Remove the whipped mass from the water bath and dissolve the dissolved, drained gelatin in it. Allow to cool slightly. Gradually add the butter in small cubes and stir until completely dissolved. Fill the pre-baked tartlets with it and put in the fridge for about 30 minutes.

3. Beat the egg whites, salt and sugar to a firm egg whites. Spread with a spoon on the tarts and burn off with a kitchen burner or under the grill golden brown. Serve chilled.

Focaccia with seasoning salt

ingredients

For the dough: 500 g Aurora wheat flour Type 405 Classic, 1/2 cube yeast, 1 tsp sugar, 1 1/2 teaspoon salt, approx. 350 ml lukewarm water, 170 g dried tomatoes (put in oil), 4-5 branches rosemary

For the seasoning salt: 4-5 sprigs of rosemary, 1 small bunch of thyme, 100 g of Fleur de Sel

In addition: olive oil, 2-3 teaspoon corn semolina, 60-80 g pitted, black olives

preparation

1. Knead flour, yeast, sugar, salt and water into a smooth, smooth dough. Cut tomatoes and rosemary into small pieces. While doing so, set aside 2 tablespoons of chopped rosemary and knead the rest. Cover in a warm place for about 30 minutes.

2. Roll out the dough on a floured work surface to sheet size. Lay out a baking sheet with parchment paper. Spread the baking paper with olive oil and sprinkle with cornstarch. Put the dough on it. Cover and let it rest for about 60 minutes.

3. Press the dough into the dough with wet fingers and spread the olives into it. Brush with plenty of olive oil and sprinkle with the retained rosemary. Bake in the preheated oven (200 ° C) on the middle rack for about 20 minutes.

4. Chop herbs very finely for the herbal salt and mix well with salt.

Raisin cinnamon bagel

Ingredients (12 pieces)

For the dough: 1/2 cube yeast, approx. 300-320 ml lukewarm water, 500 g Aurora wheat flour type 550, 1 1/2 tbsp sugar, 1 tbsp cinnamon, 1 packet vanilla sugar, 1 tsp salt, 2 tbsp sunflower oil, approx 100 g raisins

Also: Flour for the worktop, 1 tablespoon honey, 1 teaspoon soda

preparation

1. Dissolve the yeast in lukewarm water. Mix flour with sugar, cinnamon, vanilla sugar and salt, add water and oil and knead into a smooth dough. Add raisins and cover in a warm place for about 60 minutes.

2. Knead dough on a floured work surface, divide into 12 equal pieces and process them into balls. With the help of a wooden spoon, drill a hole in the center of the balls and enlarge the hole (Ø 3-4 cm) by circular movements. Place on baking sheets covered with baking paper. Cover in a warm place for about 30 minutes.

3. Bring about 2 liters of water with honey in a large saucepan and stir in soda. Pull the bagel rings upside down for about 30 seconds in boiling (non-boiling) water, turn with a slotted spoon and leave for about 30 seconds. Remove the bagel, drain and place on baking sheets covered with baking paper. Bake on the middle rack at 190 ° C for about 15-20 minutes until light brown.

Ice cream sandwich

Ingredients (20 pieces)

For the dough: 500 g Aurora wheat flour Type 405 Classic, 3 teaspoons baking powder, 200 g soft butter, 400 g sugar, 2 eggs, grated peel of an untreated orange, 1 pinch of salt

In addition: Flour for the work surface, some water, 150 g almonds, about 1.5 l vanilla ice cream

preparation

1. Beat butter with sugar until frothy. Gradually stir in the eggs. Mix flour with baking powder and add with orange peel and salt. Knead everything to a smooth dough and put in the fridge for about 120 minutes.

2. Roll out the dough on a floured work surface approx. 7 mm thick and cut out with a round cookie cutter (Ø 7 cm). Lightly brush the surface with water and press into almond flakes. Place on baking sheets covered with baking paper and bake in the preheated oven (160 ° C) on the middle tray for approx. 12 minutes. Allow to cool completely on a wire rack after baking.

3. Allow the ice to thaw briefly. Add one tablespoon of ice cream to half of the biscuits, smooth and place a biscuit on top. Press lightly and place in the freezer for approx. 5-10 minutes.

Tarte Tatin

ingredients

For the dough: 250 g Aurora wheat flour Type 405 Classic, 125 g soft butter, 1 tbsp icing sugar, 1 egg, 2 tbsp milk, 1 pinch salt

For the topping: 1 kg sour apples, 160 g sugar, 4 tbsp rum, 60 g butter

Also: Flour for the worktop, grease and flour for the mold

preparation

1. Knead the flour with butter, powdered sugar, egg, milk and salt to a smooth dough and place in the fridge for about 60 minutes.

2. Peel and halve the apples and remove the core. Put the sugar in an ovenproof pan. Add the rum while stirring and caramelise the sugar over medium heat. Add the apple halves and half of the butter and cook the apples in it for about 2-3 minutes, turning them over several times, so that they are completely soaked with caramel. Remove from the heat and evenly distribute the apple halves in the pan with the smooth side up so that they do not overlap. Then add the remaining butter.

3. Roll out the dough on a floured surface to pan size (Ø 26 cm) and place the dough on the apples. With a spoon, press the dough around the outer apples so that they are enclosed. Bake the pan in the preheated oven (180 ° C) on the middle rail for about 20-25 minutes.

4. After baking, place a large plate on the pan, press it against each other and turn it around with impetus. Remove the Tarte Tatin from the pan, pay attention to any leaking liquid and allow to cool. Serve with vanilla ice cream as desired.

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