Process
- Grease the mold with butter, add a little sugar.
- Cut two rounds of dough, one 24 cm in diameter and the other 20 cm in diameter.
- Place the 24 cm round in the mold.
- Pour the cold pastry cream into the mold, place a layer of
Quescrem Plus
and then place the 20 cm round of dough on top. - Press the edges lightly to seal the two doughs together.
- Coat with egg glaze twice, allowing to dry in between.
- Then, with a fork, make transverse cuts.
- Bake at 160° in a ventilated oven for 40 minutes.
Mounting
-
- Use a 20 cm diameter baking pan and bake for 40 minutes at 160°C in an air oven.
BASQUE PIE DOUGH
Ingredients
120 g butter
135 g raw cane sugar
25 g whole egg
20 g egg yolks
187.5 g T55 flour
2.25 g baking powder
1.25 g salt
Sufficient quantity of vanilla extract
“Epices mille saveurs”
Preparation
- Beat the butter with the sugar and salt.
- Add the eggs and mix.
- Finally, add the flour and baking powder.
- Spread 4 mm between two sheets of baking paper.
- Store at 4°C.
PASTRY CREAM
Ingredients
200 g milk
60 g sugar
40 g corn starch
80 g egg yolks
2 vanilla pods “Epices mille saveurs”.
50 g of
Quescrem Professional
Quescrem Professional
60 g of
Quescrem Plus
Quescrem Plus
50 g almond powder
10 g dark rum 45°C
Preparation
- Heat the milk,
Quescrem Professional
and vanilla. - Mix the sugar, egg yolks and corn starch.
- Add half of the milk to the yolk/sugar/cornstarch mixture and mix.
- Pour into the saucepan with the rest of the milk and cook until it boils.
- Add
Quescrem Plus
and the almond powder and mix. - Add the rum and mix.
- Cool rapidly to 4°C.
EGG GLAZE
Ingredients
20 g egg yolks
