Oat thalers
10 servings
50 minutes
Oatmeal talers are a refined delicacy of French cuisine, combining the crispy texture of oatmeal flakes with a soft, aromatic filling. Their origin can be linked to the tradition of French baking, where a delicate balance of flavors and airy lightness of the dough is important. These small talers crunch pleasantly due to toasted oatmeal flakes, while the sweetness of raisins and vanilla sugar gives them a tender taste. Chocolate notes of cocoa and almond add depth, and the use of sugar syrup makes the dough rich and elastic. They are served with coffee or hot chocolate, highlighting their nutty and caramel undertones. This is not just a dessert but a true gastronomic pleasure reflecting the art of French pastry chefs.
1
Knead the dough from 200 g of oatmeal, flour, baking powder, almonds, 200 grams of sugar, cocoa, eggs, egg yolk, syrup, and chopped butter (set aside 1 tablespoon of butter).
- Rolled oats: 350 g
- Wheat flour: 300 g
- Baking powder (raising agent): 2 teaspoons
- Ground almonds: 50 g
- Sugar: 325 g
- Cocoa powder: 3 teaspoons
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Sugar syrup: 100 ml
- Butter: 150 g
2
Fry the coarse oatmeal in reserved oil until golden brown.
- Rolled oats: 350 g
- Butter: 150 g
3
Whip the egg whites with salt until frothy and gradually add the vanilla sugar and the remaining sugar.
- Egg white: 3 pieces
- Salt: to taste
- Vanilla sugar: 1 tablespoon
- Sugar: 325 g
4
Wash the raisins in hot water, dry them, and mix with toasted oatmeal.
- Raisins: 150 g
- Rolled oats: 350 g
5
Preheat the oven to 180°C. Lightly grease the baking tray with oil.
- Butter: 150 g
6
Roll out the dough on a floured surface to a thickness of 5 mm and cut out 40 circles with a diameter of 6 cm using a glass. Place filling on 20 circles, cover with the remaining ones, and seal the edges.
7
Place the talers on a baking sheet and bake in the middle of the oven for 20 minutes.
