Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts

Monday, October 22, 2012

Aunt's tartelettes

That is: crust pie with custard enriched with delicated pine nuts and icing sugar...delicious...

Here is the recipe, copied from a bag of baking powder:

Ingredients (for a single 26 cm pie or 5 tartelettes):

For the dough:
300 g flour
150 g sugar
1 pinch of salt
1 egg
150 g butter (at room temperature)
8 g baking powder
1 bag vanillin (or vanilla flavor)
grated lemon peel

For the custard and the decoration:
1/2 l milk
4 Tbsp corn or potato starch
6 Tbsp sugar
2 egg yolks
icing sugar and pine nuts

Mix the flour with the sugar, salt, egg, butter in small dices, grated lemon peel, vanillin and the sieved baking powder; knead it with your hands in the shortest time possible, shape into a ball, enroll it with film and let it rest for 30 minutes in the fridge.

While you wait, prepare the custard: warm up the milk on a low heat setting, without letting it boil; beat the eggs with the sugar in a bowl, and then add the starch little by little. Pour the milk slowly and mix with a beater.
Put everything in a pot and cook on a low heat until a veil forms on the spoon (more or less two minutes since it starts to boil).

For the 26 cm pie:
take the dough out of the fridge, take 2/3 of it and store the rest. Roll it 1/2 cm thick, and put it on the mold (if you have one of those molds with the bottom that can be separated from the sides, you can roll the dough directly on the bottom). Leave a 3 cm tall border. Pierce the dough with a fork, pour the custard in, fold the border inwards and paint it with a bit of water to stick the cover of the pie.
Take the other 1/3 of the dough out of the fridge, roll it and, helping yourself with the roller, lay it carefully on the fop of the pie. Close the borders well, with a bit more of water if necessary. Pierce the surface and distribute some pine nuts on the top of it. Bake at 175º C for 30-35 minutes. When it has cooled down, dust it with icing sugar.

To make tartelettes, follow the same procedure, but divide the dough for the bottom and the top of the pie into 5 parts each. Bake for 20-25 minutes at 175º C.

Friday, October 19, 2012

Cream with pumpkin, potatoes and leeks


with all this rain, changes of temperature and colds, a vegetable cream is just great. Moreover, a soup without pieces, for the joy of the kids.

Ingredients (serves 6):
500 g pumpkin
1 potato
2 leeks
1/2 shallot
70 cl water
3 Tbsp extra virgin olive oil
1/2 dice of vegetable broth
steak spices, salt, pepper
(optional) sesame and rosemary for the decoration

Clean the leeks, cut the white and light green part in slices, and sauté it in the pressure cooker with the olive oil and the chopped shallot.

Peel and cut the pumpkin and the potato in big dices. Add the diced vegetables to the pressure cooker, pour in the water, then add two pinches of steak spices and the half dice of vegetable broth and let cook for 10 minutes since the pressure cooker starts to whistle.

Once you open the pressure cooker, blend the vegetables with the immersion blender, and spice it with a pinch of salt and some ground pepper. Serve it and, if you like, decorate it with sesame and a bit of rosemary. And don't forget the croutons!