I prepared this frangipane cream for making my first Bourdaloue pie that is a classic pie CAP program . I am surprised and delighted to see that most of the recipes I tested does not require much modification, it is more a matter of technique to acquire !
I think I got this recipe on a blog but could not find her name ... For now .
Frangipane cream pie Bourdaloue :
Ingredients :
Almond cream
100g of butter
100g icing sugar
100g ground almonds
100g egg
Rum 10g ( 2 tbsp )
Custard
20cl whole milk
2 egg yolks
30g sugar
20g cornflour
QS vanilla powder
Technique:
Prepare the almond cream.
1 - Beat the butter with a whisk briskly.
2 - Add the eggs , rum and sifted icing sugar .
3 - Add the almond powder and mix gently with a whisk to not aerate not the preparation (and risk the cream swells during cooking !).
4 - Filming and chill .
Prepare the custard.
5 - Boil the milk flavored with vanilla powder in a saucepan.
6 - Mix the egg yolks , sugar and cornstarch in a bowl in the meantime. Whisk the mixture without bleach .
7 - Pour the boiling milk in the preparation and whisk . Then pour the mixture into the pan on high fire beating.
8 - When the custard is ready, spread it on a plate and film in contact.
9 - Take a few minutes in the refrigerator.
10 - Resume custard and relax with almond cream .
First test :
OK.
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