Some time ago one of our town, Gent, famous bakery closed down. Years ago in my squating days we used to go overthere during the evening. And they would give us one very, very big bag of food they didn’t sell that day. I was a fregan during that days and I become very found of their breads, rolls, buns, …. . The bakery had Jewish roots so lots of their bakings were kinda new to me.
A few weeks ago a book was published, by one of their old employements, that collects their recipes. I bought the book immediately. Although most of the recipes contains eggs, I’m going for the challenge to veganise a few.
I started with this classic:
almond frangipane (recipe below)
40 g fondantsugar (recipe below)
Line a pie shell with the pastry. I used one of 20 cm.
Cut away the edges of the pastry.
Fill the pie with the almond frangipane.
Roll out the rest of the puff pastry out thinly (2 mm) then cut into strips of 0.5 mm.
Decorate the ribbons on the edge of the pie.
Bake you pie at 200°C for 20 tot 25 minutes.
Let the pie cool.
Spread with apricot jam and fondant sugar.
100 g butter, 100 g of almond powder, 100 g of icing sugar, 2 eq. egg-replacer, 40 g flour, 1 g salt
Soften the butter. Mix the other ingredients and stir briskly for 2 minutes. Leave in the fridge.
125 g icing sugar, 20g water
Put the water with the icing sugar into a saucepan. Stir over heat to body temperature.Follow @kristltofuparty