Pie recipes. Pie pigeon's milk
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INGREDIENTS
sugar vanilla – 1 tsp.
sugar – 1 gl.
oil for greasing
flour – 1 gl.
egg – 4 pieces.
For glaze:
dark chocolate (60% of cocoa) – 150-200 g
butter – 50 g
For cream:
dark chocolate:
butter – 300 g
potato starch – 1 tbsp.
sugar vanilla – 3 tsps.
sugar – 2 gl.
gelatin in granules – 40 g
egg – 10 pieces.
milk – 1 gl.
COOKING METHOD
For dough - shake up eggs with sugar and vanilla sugar
until white, add the sifted flour and shake up touniformity.
Plentifully oil a deep baking sheet, powder
flour also pour out in it dough a layer about 1 cm.
Level from above a knife and bake in previously
to the oven warmed to 360F till golden color, 7–10
the min.
The biscuit is ready when the toothpick leaves it the dry.
Cool a ready biscuit and cut horizontally on 2 half.
For cream - separate the whites from the yolks. Dissolve starch in 1 tablespoon of water.
In a deep heat resisting bowl pound yolks with 1
glass of sugar and vanilla sugar, pour in milk,
stir, add starch, shake up to uniformity, establish a bowl over a pan with the boiling water and you cook before solidification.
Cool, add the softened oil and shake up the mixer to splendor.
Gelatin fill in 150 ml of water for 20 min., then warm up
on the minimum fire, stirring slowly, before dissolution;
filter.
Beat whites with 1 glass of sugar.
In whipped whites quickly pour in gelatin a thin stream
stirring constantly. Add the cooked cream also mix thoroughly.
Lay one half of biscuit cake layer in the deep form, fill in with cream, cover with the second cake layer and leave
stiffen on 4–5 h in the refrigerator.
For glaze kindle chocolate with oil in a microwave,
get the stiffened pie from a form and pour over it from above and on each side. Let's stiffen in the refrigerator of 1 h and serve.
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Bon appetit! Pie recipes.
