Made with the product below :
1. SHORTCRUST PASTRY
Ingredients :
- Butter 82 % FAT 100 g
- Salt 2 g
- Sugar 3 g
- Egg yolks 10 g
- Milk 30 g
- Bread flour 140 g
Steps:
First mix the softened butter, salt and sugar together. Then add the egg yolks and milk. Do not beat the mixture. As soon as you have a homogeneous mixture, add the flour and mix very quickly. Store in the refrigerator.
2. PASTRY CREAM
Ingredients :
- Milk 765 g
- Sugar 155 g
- Egg yolks 95 g
- Bread flour 40 g
- Maïzena corn starch 40 g
- NOROHY Tahitian vanilla bean 1 pce
Steps:
Bring the milk and the split and scored vanilla bean to a boil. Mix the sugar, corn starch, flour and egg yolks together. Strain the vanilla milk and combine with the mixture and cook for a further 2 minutes. Cover with plastic wrap and store in the refrigerator.
3. ASSEMBLY
Spread out the shortcrust pastry to a thickness of approx. 3mm. Leave to cool then place in the mold.Fill with pastry cream. Bake at 329°F (165°C) for approx. 45 minutes.
