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Tropezian pie pie

Tropezian pie pie



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Let's get ready: we make a mixture of yeast, a little warm milk, a tablespoon of sugar and 2 tablespoons of flour.

Let it double in volume.

In the bowl where we form the dough we put flour, mayonnaise, sugar, egg, salt and orange blossom water. Mix and incorporate the remaining milk. At the end add the soft butter and knead for about 10-15 minutes. Cover and let rise for 2-3 hours.


Prepare the cream:

Leave the eggs and butter at room temperature for 30 minutes.

Heat the milk.

Cut the vanilla pod into lengths, remove the seeds and place them in the milk.

Beat the egg, egg yolk with the sugar and cornstarch.

Pour hot milk on top, stirring constantly with a fork.

Put the composition on low heat, stirring constantly so that it does not stick to the bottom, until the cream thickens. Remove from the heat and incorporate the butter well.

Pour the cream into a tray and put a cling film on the surface.

Allow to cool and then refrigerate for a few hours.


Degass the dough and spread it in a circle.

Put it on baking paper in a detachable circular shape and let it rise for another 1 hour.

Preheat the oven to 180 ° C,

Remove the form and grease the muffin with egg yolk.

Sprinkle pearl sugar on top.

Bake for 15 minutes or until well browned. Remove to a grill and allow to cool.

Cut the muffin into 2.

Mix the cold cream first lightly, then at a higher speed until you get a whipped cream that holds well.

Incorporate the whipped cream into the vanilla cream, stirring lightly from top to bottom.

With the help of a posh we fill the muffin with cream.

Let cool for 2-3 hours.

Serve!


Filling:
1. We put a pot on the fire in which we put water and salt. When it boils, we put the pasta. We boil them for 8 minutes, after which we strain them and put them aside.
2. In another pot, boil the salt water, put the broccoli in the bouquets and leave it until it is penetrated. When it is cooked, strain it and put it aside.
3. In a frying pan put a little olive oil and slices of prosciutto cut into small cubes. When they are fried, take them out and put them on a paper napkin to drain.
4. In the remaining oil, heat the crushed garlic, the finely chopped hot pepper and the finely diced chives. Leave everything to harden under the lid for 8-10 minutes, or until the mushrooms are penetrated.
5. Add the broccoli bouquets to the pan, season with pepper and salt to taste if necessary, then pull the pan aside.
6. In a saucepan, boil the quail eggs. Let them cook for 8 minutes, then take them out, put them under cold water and peel them.
7. In a larger bowl put flour, sour cream and eggs. Beat well with a fork, add cooked pasta, broccoli, diced prosciutto, ghebele, corn, salt, pepper (if necessary) and mix well with a wooden spoon until the whole composition is homogenized. Put it aside.

* Now we prepare the tart:
1. Wallpaper a round tray with butter, a little flour and start placing pie sheets in turn.
2. Each brush placed in the tray is brushed with a little olive oil, then, we place another sheet but the corners should be in opposite directions.
3. When we have finished layering about 8-10 sheets of pie, pour the mixture of vegetables and pasta inside.
4. Wrap the tart by gathering in the middle the corners of the pie sheets that were left out of the tray.
5. Grease the whole surface with beaten egg, with a little milk and put the tray in the oven over medium heat for 30-35 minutes, or until the tart is brown and penetrated in the middle. To check, we can do the toothpick test.
6. Remove the cake

the pie, let it cool a little, then turn it on a grill.
7. We quickly turn it upside down and let it cool completely, or, if you want, you can serve it so hot.
I wish you great appetite!


Tropezian pie pie - Recipes

Ingredient:
500 g of strawberries

Syrup:
200 ml of water
40 g of sugar
1 sachet of vanilla sugar

Boil the water with the sugars. Bring to a boil and allow the sugar to dissolve.
Remove from the heat, set aside and allow to cool.


Preheat the oven to 180 ° C.

Prepare the biscuit:
Separate the yolks from the whites.
Rub the yolks with the sugar until they froth, then gradually add a tablespoon of oil, stirring constantly. Gradually add the flour and add the beaten egg whites.
Put the composition in a greased cake pan and bake for 15-20 minutes (check with a toothpick).


When the biscuit has cooled a little, take it out of the mold and cut it in 2 with a long knife.

Cream preparations:

Soak the gelatin in a bowl of cold water. Boil 40 cl of milk with vanilla and chopped butter.

After 2 hours prepare whipped cream.
Mix the cold cream first lightly, then at a higher speed gradually adding the sugar and the sachet of whipped cream until we get a whipped cream that holds well.
Incorporate the whipped cream into the vanilla cream, stirring lightly from top to bottom.

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Place the bottom of the cookie in a removable circle.
Soak the syrup biscuit well and place half of the straws on the edges of the circle.


Using a posh, place half of the cream on top.

Continue with strawberries and finish with cream.
Soak the remaining biscuit with syrup and place it on top by lightly pressing.


Leave overnight in the refrigerator.


  • 1.5 kg mere
  • 200 g gray
  • 230 g sugar
  • 370 g flour
  • 100 ml oil
  • 1 tablespoon baking powder
  • a pinch of salt
  • a tablespoon of vanilla essence (or a teaspoon of cinnamon)

First, mix the semolina, flour, sugar, salt and baking powder well in a bowl.

Wash the apples (preferably very juicy apples), put them on the large grater with the peel (if you don't like the peel, clean them first). We then mix them with the oil and vanilla essence.

*If the apples are not juicy, add 100-200ml of water together with the oil so that the dry layers have enough moisture to form a sheet of dough.

Cover with baking paper a tray of 22 & # 21530 cm and place half of the dry composition, half of the apples, then what is left of the dry one and the rest of the apples. Level the cake nicely by pressing lightly with the back of a spoon.

Bake for 40-50 minutes at 180-200 ° C until it browns a little on top, when it is ready it will come off the edges of the tray.

We let it cool completely and then we can cut it. Good appetite!

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Apple Pie / Pie With Apple Puree Garnish

Using a medium round shape, cut four circles from the puff pastry, all weighing a total of about 300 g. Peel 2 apples, cut into slices, and put to harden in a non-stick pan with 2 teaspoons of sugar, a teaspoon apricot jam and 2 teaspoons honey. Optionally, you can quench the composition with 10 ml of brandy and leave it on the fire until the apples get a slightly glazed crust. All this composition, together with about 20 g of apricot jam, is placed on the puff pastry circles and put everything in the oven at about 180-190 degrees C for 6-8 minutes. All this time, the other 2 apples are peeled, put on the grater, drain the juice (it is kept) and put on low heat, in a pan with a teaspoon of cinnamon, 2 teaspoons of sugar and a little salt. Stir continuously, and subtract the mixture well, obtaining an apple puree. Leave to cool. Place the apple puree on the plate, then the warm tarts. Also place a glass of apple juice on the plate. Enjoy and cook with taste.


Video: Tropézienne Tart Bruno Albouze (August 2022).