Airy French Pie with Custard
by Editorial Staff
All mixed and ready. This recipe is also called a cup recipe because everything is measured without scales. I have a 125 ml glass.
Ingredients
Dough (glass – 125 ml):
- 3 eggs
- 1.5 tablespoon (190 g) sugar
- 0.5 tablespoon (65 ml) milk
- 1 tablespoon (125 ml) kefir (fat content 2.5%)
- 1 tablespoon (125 ml) vegetable oil
- 4 tablespoon (350 gr.) Flour
- 16 g (2 teaspoon) baking powder
- orange flavor (optional)
Cream:
- 2 eggs
- 100 gr sugar
- 1 tablespoon flour
- 1.5 g vanillin
- 250 ml milk
- 50 gr butter
- orange flavor (optional)
Directions
- First, prepare the custard, as it needs to cool completely and it takes time. So, drive 2 eggs into a saucepan, add sugar and mix everything well with a whisk. No need to beat until fluffy.
- Then add a bag of vanillin and a tablespoon of flour with a small slide and mix well again.
- Now we pour in cold milk, combine it with the egg mass and send it to the fire. Bring the mixture to a boil, stirring constantly. Then reduce heat and cook for about 2 more minutes. The cream should be thick, smooth, and lump-free. Now put a piece of butter at room temperature, stir until the butter melts completely. Add essence as desired for aroma and taste.
- To make the cream cool faster from the saucepan, transfer it to a plate and cover it with cling film so that there is no air under the film.
- Let’s take the test itself. Add baking powder, 1.5 cups of sugar to the sifted flour, and combine the dry ingredients with a whisk. We set aside the prepared flour for now.
- Break 3 eggs into a large bowl, pour in half a glass of milk, 1 glass of kefir (you can take unsweetened yogurt), and a glass of odorless vegetable oil. Whisk lightly to smooth the mixture.
- We also add flavoring to the dough if desired. Now we gradually begin to introduce flour, stirring well with a whisk.
- Pour the dough into a 24 cm detachable mold, cover the bottom of which with parchment paper. Level the surface of the dough with a spatula.
- The cream has cooled down, remove the cling film and transfer it to a pastry bag or into an ordinary tight bag. Cut off the nose of the bag and put the cream on the dough in strips. Then we rotate the shape and draw lines again.
- We put the cake to bake in an oven preheated to 180 degrees for 35-40 minutes. We check the readiness with a dry wooden skewer. We stick it in the place where the biscuit is without cream.
- We take the cake out of the oven and let it cool completely. Then with a knife, we separate it from the walls of the form and remove it.
- Turn the pie over onto your hand, remove the paper and place it on a serving dish. Sprinkle with coconut or powdered sugar on top, if desired.
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