Who would have thought that this name hides the most delicate puff pastry pie stuffed with airy sweet cream?
It is necessary
- For the test:
- - 200 ml of warm milk;
- - 200 g melted butter;
- - 560 g of premium flour;
- - 1 egg;
- - 0.5 d.l. salt;
- - 0.5 tsp dry yeast.
- For the cream filling:
- - 400 ml of milk;
- - 180 g granulated sugar;
- - 3 tbsp. starch;
- - 1 egg + 1 yolk for brushing;
- - vanillin - on the tip of a knife.
- - icing sugar for sprinkling finished baked goods - optional.
Instructions
Step 1
Dissolve salt and yeast in warm (but not hot!) Milk. Beat the egg and add to the milk mixture. Sift the flour, add liquid ingredients to it and knead the dough. We divide it into 2 parts. Each should be rolled out and greased with melted butter. Then we roll it first into a roll, and then into a snail, wrap it in cling film and send it to the refrigerator for a couple of hours.
Step 2
Now let's get down to stuffing. In a saucepan with a mixer, mix the egg, sugar, vanillin and starch. We heat the milk and add to the egg mass, without ceasing to interfere. We put the saucepan on low heat. Stir with a spatula and cook until thick.
Step 3
It's time to get the blanks out of the refrigerator. Roll each snail with a rolling pin and put it in a mold. Distribute the entire cream evenly on top. We roll out the second layer a little thinner so that it is larger than the first. We cover a layer of cream with it and tuck the edges under the first layer.
Step 4
Beat the yolk and grease our pie with it. In several places, prick from above with a fork and send it to an oven preheated to 200 degrees for 30 minutes. Then cool and sprinkle with icing sugar if desired. Bon Appetit!
