| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 250 |
g |
Plain flour |
| 125 |
g |
Butter |
| 1 |
|
Egg |
| 10 |
g |
Caster sugar |
| 5 |
g |
Salt |
| 40 |
ml |
Water; (approximately) |
| 6 |
|
Egg yolks |
| 125 |
g |
Sugar |
| 600 |
ml |
Milk |
| 40 |
g |
Flour |
| 1 |
|
Vanilla pod |
| 12 |
|
Fresh figs |
INSTRUCTIONS
PASTRY
CREME PATISSERIE
Blend the pastry ingredients in a food processor, roll thinly and line a
tin. Rest in the fridge for 2 hours. Bake blind until done and fill with
creme patisserie. Bake until the pastry cream is set and cool.
Beat the yolks with half of the sugar until pale. Sift in the flour and
beat again. Bring the milk, the rest of the sugar and the split vanilla pod
almost to the boil. Pour on the yolks (not the other way round). Stir, and
return to the heat. Cook until a coating consistency is achieved. Pour into
the shell and bake.
When cold, decorate with a dozen fresh figs and glaze with a jar of warmed
and sieved apricot jam.
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