Primavera Pie *
Par Iginio MASSARI
FOR THIS RECIPE
- * Spring pie
- For 2 pies (20 cm each)
- 38 g roasted hazelnuts
- 160 g butter
- 225 g flour
- 65 g caster sugar
- 29 g egg white
- 1 vanilla pod
- 1 g salt
Roast 40 g of hazelnuts in a pan and crush them into a powder.
Work the butter with the flour, and add all other ingredients, knead for 30 seconds minimum with a blender, using the top speed from time to time.
Spread the dough on a thickness of 3 mm and lay in the pie moulds. Finally, cut the edges before cooking at 170° C (340°C) for 18 minutes.
2/ Custard cream
- 250 g milk
- The zest of ½ lemon
- 1 vanilla pod
- 75 g egg yolk
- 140 g sugar
- 30 g rice starch
- 800 g seasonal fruits for the décor, 400 g per pie
Bring the milk with the lemon zests and the vanilla pod to the boil. In a bowl, mix the egg yolks with the sugar and rice starch. Incorporate the boiling milk to the mixture and carry on with the cooking in a bain-marie.
Whisk the cream avoiding lumps (a good cream should not be too thick or lumpy, it should be smooth and unctuous). Finally, fill the baked pastry shell up to two thirds with the custard cream.
Decorate with the fruits and sprinkle with caster sugar.
OUR SMALL STEPS
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.