Ingredients
Madarica dough
- 600 grams plain flour
- 1/2 level tsp baking powder
- 80 grams unsalted butter
- 2 eggs
- 130 grams raw sugar
- 250 grams thickened cream
- 1/2 level tsp salt
Chocolate filling
- 1 l full cream milk
- 90 g continental flour
- 200 g milk chocolate chips
- 150 g raw sugar
- 200 g unsalted butter
Chocolate glaze
- 180 g dark chocolate (50% cocoa)
- 90 g full cream milk
- 25 g unsalted butter
- 15 g caster sugar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 180°C
2. Ggrease a cookie tray 25 x 30 cm and line with baking paper
3. Add 600 g plain flour
4. Add 1/2 tsp backing powder
5. Mix 10sec speed7
6. Add butter (at room temperature)
7. Mix 20sec/speed4
8. Add 2 eggs
9. Add 120 g sugar
10. Add 250 g thickened cream
11. Add 1/2 tsp salt
12. Mix 10sec/speed3
13. Kneed 1 minute
14. Activate scales and weigh total dough
15. Remove dough from
"Closed lid" divide dough into five equal parts (each part is approx. 240 g)
16. Roll out with a rolling pin each dough to fit your cookie tray.
17. Bake each sheet (rolled out dough) one at a time for ten minutes each.
18. Cool cafefully in tray so the sheet doesn't break, then remove onto cooling tray. - 19. Add 250 g milk
20 Add 90 g flour into"Closed lid"
21. Mix 10sec/speed4
22. Pour out into a small container to use later.
23. Add remaining milk (750 g) to"Closed lid"
24. Bring to a boil 4min/100°C/speed2
25. Add 200 g chocolate chips
26. Add 150 g sugar
27. Cook 5min/100°C/speed2
28. Add the milk and flour mixture slowly through the lid whilst cooking, 10min/100°C/speed1
29. Allow mixture to cool completely.
30. Once cooled, insert butterfly,
31. Add 200 g butter
32. Mix 30sec/speed3 - 33. Weigh total filling mixute (approx. 1480 g)
34. Divide into four parts. Each part aprox. weighs 370g.
35. Place one of the baked pastry sheets into the cookie tin.
36. Spread one part (quarter of total filling) onto first sheet.
37. Continue by layering the next sheet followed by filling until the fifth sheet is on top.
38. Cover with cling wrap and place a light chopping board on top to help bind the filling to the pastry.
39. Refrigerate for a minimum of a couple of hours, preferably overnight. - 40. Add 180 g chocolate to "Closed lid"
41. Add 90 g milk
42. Add 25 g butter
43. Add 15 g sugar
44. Melt for 2min/50°C/speed2
45. Pour over the top sheet of the slice.
46. Refrigerate until chocolate has set (a couple of hours).
47. Cut off the edges of the slice to ensure even slices. Cut slice into 2cm x 6cm pieces. Makes approx. 52 pieces.
48. Keep refrigerated until use.
Dough pastry
Filling
Assembly
Glaze
Tip
Best prepared in stages and in advance. Stores well in the refrigerator for several days. Can be frozen, defrost by placing in fridge overnight. Traditional croatian slice served at all ocaassions.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
mrscroft:It is a strong wheat flour, also refered to as 00 flour sometimes. It helps prevent lumps. If substituting with plain flour mix with milk longer to avoid lumps.
Can you please tell what is continental flour? I've ever heard of it before?
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