Gerbaud Bars – (Zserbó)

Gerbaud Bars  -  (Zserbó)
Ingredients (for 60 bars)
for the dough:
1 1/4 lb flour, 10 oz butter or margarine, 3 oz milk, 1 oz yeast, 2 egg yolks, salt, bit of baking soda, 2 oz rum, 3 1/2 oz sugar
for the filling:
14 oz ground walnut, 14 oz thick apricot preserve, 10 oz sugar
to bake:
1 oz butter
for the topping:
5 oz baking chocolate

For the dough crumble the flour with the butter, knead with the yeast risen in warm milk, egg yolks, baking soda, dash of salt and the sugar dissolved in the rum. Let it rest for an hour in a refrigerator. In the meantime, prepare the filling: mix the walnut with the sugar and the preserves. Cut the dough into three even portions. Roll each into a 1/8” thick plate, the same size as your baking sheet. Coat the baking sheet thinly with butter, place in the first plate of dough. Spread on half of the filling mixture. Cover with the second plate and the other half of the filling. Cover with the last plate of dough. Pierce the top with a fork in a pattern and let it rest for 45 minutes. Bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for 45 minutes. Let it cool on the baking sheet, then spread the melted chocolate on the top in an even layer. When the chocolate solidifies, cut the pastry into 1”x2” bars.

Preparation time: 2 hour + resting
1 bar: 757 kJ/181 kcal