RECIPES
All recipesPrimavera Pie *
Par Iginio MASSARI
FOR THIS RECIPE
- * Spring pie
- For 2 pies (20 cm each)
RECIPE STEPS
1/ Dough
INGREDIENTS
- 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
INGREDIENTS
- 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.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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