French cuisine

Easy

French Cream pie

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A real refreshing dessert from French cuisine – French pie. This layer of cherry jelly gives such a fine refreshing taste, but again not too strong, just enough to dilute the crepe itself a bit. As the French do not use puddings, we will not use them either.

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Recipe

PRE TIME: 45 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

6 Large Eggs
10.5 oz. Sugar
7 oz. Starch / density / starch
5.2 cup Milk
A little vanilla extract
1.7 oz. Butter
To add to the second part of the cream:
7 oz. Softened butter
0.7 cup Sweet-sour cream
Egg yolk cream:
1 cup Sweet-sour cream
2 Pieces Dough
Cherry jelly:
14.1 oz. Pitted cherries
3.5 oz. Sugar
1.7 oz. Corn starch
0.35 cup Water
Powdered sugar

Directions:

Whisk 6 whole eggs with the addition of sugar. We add starch flour or starch to the eggs. Mix everything together and pour about 2 dl of milk into it.

Pour the milk into a larger pot, and put it on the fire. Before the milk boils, pour some of the hot milk over the yolks and thickener. We don't pour everything, we put the rest back on the fire. Stir this well.

And we pour everything back into the milk. Reduce heat to medium and cook until thickened.

Add a little vanilla extract to the cream immediately. Add butter and now we mix it all together.

Pour the cream obtained in this way into one bowl. Flatten, put foil over and leave to cool.

While waiting for our filling to cool, roll out 2 sheets of dough. Now, if you bought frozen ones, you have to defrost them beforehand, and if you bought this ready-made dough, just roll it out. So it doesn't matter, we will have to stretch both.

On the reverse tray, we put paper and now the simplest thing is to pull the tray in front of us. And we turn the dough on it. Sprinkle a little flour and stretch it slightly.

After we roll out the dough, we prick it a little with a fork so that we don't get too bloated. And while we did this, our oven was heated to 392 °F/200 °C, we brought it to bake. Bake the dough for 15-20 minutes. While we are baking the first dough, we also roll out the second one, so that as soon as we take out the first dough, the second one is ready.

While the crust is hot, cut it according to the tray.

Our second crust was baked, we baked it a little longer than the first. Because when it cools down, we will crush it so that it is finely crispy.

Whether they are frozen or fresh cherries, you grind them together, so we don't squeeze the juice. In a small pot, we put ground cherries. We then add sugar. And let it boil over low heat.

When the mass boiled, we left it to boil like this for about 30 seconds. And then add, and mix the corn starch and stir. We leave it to cool with occasional stirring.

Whip the cooled vanilla cream with a mixer. Then add softened butter.

then add 200ml of sweet-sour cream, but whip continuously with a hand mixer. In the end, we mix a little with a spatula and our filling is ready.

Apply most of the cream to the crust. About 2/3. Apply then, lukewarm this cherry jelly cream.

Add 300ml of sweet-sour cream to the remaining cream, again pouring in a little and stirring. Again, we mix everything with a spatula and this part is ready for us.

On the cherry cream, we put this filling.

Let the cake cool in the refrigerator and enjoy!