Coyne with raspberry kurd
Cooking time:
1 hour 10 minutes
Active time:
40 minutes
Complexity:
Average
Need to defrost
Coyne is the same croissant roll that went viral on social networks a couple of years ago, but has consistently remained popular today. Inside this puff bun in the form of a puck is a filling, and on top the koin is usually covered with glaze and sprinkles. We suggest you try making this trendy raspberry custard dessert.
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Recipe "Coyne with raspberry curd "
Ingredients for 7 pieces
layered yeast dough
1 pack (500 g)
For raspberry kurd:
raspberry puree
200 g
egg
60 g
sugar
40 g
flour
5 g
starch
10 g
butter
20 g
gelatin
3 g
For merengue:
protein
100 g
sugar
200 g
water
100 ml
lemon juice
10 ml
Step 1/16
In a saucepan, mix the raspberry puree, sugar, starch, flour and lightly beaten egg with water. If using frozen mash, remove it from the fridge an hour before cooking begins.
Step 2/16
Put the mass on a medium heat and heat until thickened, stirring constantly.
Step 3/16
Wipe the finished kurd through a sieve so that there are no lumps.
Step 4/16
Soak the gelatin in cold water, 1 to 6, for 10 minutes, then warm until dissolved.
Step 5/16
Add the prepared gelatin and butter to the still warm kurd.
Step 6/16
Punch the mass with an immersion blender with an emulsion nozzle. Cover the container with kurd with cling film so that it fits snugly to the surface of the mass. Then refrigerate the cream until completely cooled.
Step 7/16
Defrost the puff pastry according to the instructions on the package and roll out into a layer about 3 mm thick.
Step 8/16
Divide the dough into strips 2.5-3cm wide and twist into snails.
Step 9/16
Put the resulting koins on a baking sheet covered with parchment and cover with cling film. Leave for proofing for 15-20 minutes: during this time, the dough will fit and increase in volume before baking.
Step 10/16
To make the snails even, use special metal rings with a diameter of about 10 cm.
Step 11/16
Place in an oven preheated to 180 degrees and bake for about 30 minutes. If you bake two baking sheets at the same time, then increase the time by another 5-7 minutes.
Step 12/16
Still warm buns fill raspberry cream through a small hole on top with a confectionery bag.
Step 13/16
For the meringue, mix the water with sugar and heat to 119-120 degrees.
Step 14/16
In parallel, add lemon juice to the whites and start beating with a mixer on medium speed.
Step 15/16
When the sugar syrup reaches the desired temperature, pour it into proteins in a thin stream along the wall of the mixer bowl. Whisk for about 10 minutes more until fluffy and stable.
Step 16/16
Dip each bun in the meringue until halfway through. Garnish with freeze-dried raspberries, if desired.
Ingredients for 7 pieces
layered yeast dough
1 pack (500 g)
For raspberry kurd:
raspberry puree
200 g
egg
60 g
sugar
40 g
flour
5 g
starch
10 g
butter
20 g
gelatin
3 g
For merengue:
protein
100 g
sugar
200 g
water
100 ml
lemon juice
10 ml
Nutritional value per 100 g
Calories
272 kcal
Proteins
4 g
Fats
9 g
Carbohydrates
44 g
Saturated fat
5 g
Dietary fiber
2 g
Added sugar
27 g
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