Magical Flute Pastries
Description
Delicious pastry for the whole family. Boil an orange without removing the peel. Grate the flesh and peel of the cooked orange on a fine grater or pass through a meat grinder. To the resulting orange mixture, add water and 1/3 of the indicated amount of sugar. Simmer for 25–30 minutes until thickened. Once cooled, mix the mixture with yolks of 5–6 eggs and sugar. Add the yolks one at a time. Beat the egg whites into a stiff foam. Add breadcrumbs, flour, and nuts. Carefully mix everything into the orange-egg mixture and stir well. Fill shaped molds with the prepared dough. Preheat the oven to 200°C. Bake the pastries for 25–30 minutes. Prepare the cream for filling and topping. Rub egg yolks with sugar until pale. Add 1 cup of strong freshly brewed coffee. Heat the mixture over low heat, stirring constantly, until thickened. Remove from heat and beat until cooled. Add grated butter and mix until smooth. Chill the cream in the refrigerator for 2 hours. Spread the cold cream between and on top of the pastries. Decorate with crushed nuts.