Cream pie
cream pie recipe
Everything is said in the title: the simple and classic but terribly effective recipe for all gourmands! A simple pie that does not require special ingredients, everyone will find in its cabinets to reach this pastry.
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| cream pie |
Preparation time 25 minutes approximately
Cooking time 40 minutes approximately
Portions
about 8 people
INGREDIENTS
shortcrust pastry dought with spices
300 g flour
150 g rod sugar
1 egg
180 g half-salt butter ointment or half/moisture butter and lard
0.5 Bag of chemical yeast
1 teaspoon of cinnamon powder
2 pinched powder nutmeg
1 teaspoon of lime zest
1 bitter almond coffee spoon
1 teaspoon of liquid vanilla
The imperial cream
750 ml of half-skim milk
387 g of sweet concentrated milk
1 pinch of cinnamon powder
2 teaspoons of the natural aroma of liquid vanilla or a vanilla or vanilla clove
90 g imperial cream powder unsweetened
80 ml of water
2 spoons with old rum (optional)
INSTRUCTIONS
Preparation of the dough
In a salad bowl, pour the flour. Make a well and add ointment butter, sugar, yeast, egg, cinnamon, nutmeg, vanilla, bitter almond, and lemon zest.
Mix and form a ball.
Place the dough on a sheet of parchment paper and cover it with another sheet of parchment paper. Lower the dough with a 5 mm thick pastry roller. Butter a pie pan 30 cm in diameter and run it with the previously lowered dough. Stitch the pie bottom with a fork and reserve. Preheat oven to 350 F degrees.
Preparation of imperial cream
In a saucepan, mix milk and sweet concentrated milk. Add the spices. To mix together. Put the pan, on fire and heat the preparation over medium heat.
In parallel, in a small bowl, mix the imperial cream powder with the water. Well, dilute the imperial cream powder.
Once the milk is hot, add the imperial cream previously diluted and stir constantly over medium heat using a whisk.
Once the cream is thickened, turn off the heat and add the old rum (optional). Mix and garnish the pie bottom with imperial cream.
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