For the Pastry Cream
1 cup milk
2 tsp vanilla extract
3 egg yolks
1/4 cup sugar
2 tablespoons flour
1/4 cup heavy cream
Optional - 1 Tbsp rum
For the sponge
175g of room temp soft butter
150g sugar
1 egg + 1 egg yolk
80g almond flour
The grated zest from 1 lemon
220g of flour
1 tsp baking powder
Pinch of salt
Optional : 1 egg yolk
NOTE: This is a dessert that requires 8 hours of rest before serving.
For the Pastry Cream
- Put the milk in a saucepan. Heat to a simmer, remove from heat, cover, and add the vanilla. Set aside to cool.
- Beat the yolks with the sugar until pale. Beat in the flour.
- Very slowly whisk the milk into the egg mixture.
- Pour back into the saucepan, bring to a boil, and cook one minute. Remove from the heat (optional: stir in 1 tablespoon rum or liqueur of your choosing).
- Strain into a bowl, cover with plastic wrap, and set aside to cool.
- When chilled, stream the cream in and mix with whisk until smooth.
- Beat together the butter an sugar until pale. Add the egg and 1 egg yolk, then the almond flour and the lemon zest.
- Add the flour, the baking powder and the salt. Knead until the dough forms into a cohesive ball.
- Wrap, flatten lightly, and chill the refrigerator for 2 hours.
- Preheat the oven to 350F.
- Divide the ball of dough (weigh and divide) into uneven pieces, one smaller than the other (when weighing, record what I decided on). Roll each piece out with a rolling pin. Place the larger one in a pie dish (or would a cake pan look better?), the edges coming up onto the rim.
- Spoon the pastry cream onto the dough.
- Roll out the smaller piece of dough.
- Dampen the edges of the dough in the pie dish, place the smaller round on top and pinch the edges to seal. Let rest a few minutes.
- Meanwhile, you can brush the top with another egg yolk, and then make patterns with a fork.
- Bake for 40 minutes
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