Coffee cream pie
For a fine and tasty dessert, here's the cream cake recipe from coffee for 8 people
Preparation: 30 min
Rest: 1h
Cooking time: 40 to 50 min (thermostat 6-7 - 200 ° C) + 10 min (thermostat 5 - 150 ° C)
Ingredients:
300 g of broken dough
20 g of butter for the tourtière
1/4 liter of milk
75 g of coffee in grains
8 egg yolks
100 g caster sugar
50 cl of fresh cream
Preparation:
Preheat the oven (thermostat 6-7 - 200 ° C).
In the robot, roughly crush the coffee. Boil the milk, then, out of the fire, throw in the coffee. Let it steep for 1 hour in the milk.
Roll down the dough about 3 mm thick. Garnish with a pie with a high buttered buttered edge.
Cut out a disc of parchment paper. Put it on the bottom of the pie, then weigh it with dried vegetables reserved for this purpose.
Bake and cook for 10 minutes.
When the pie shell is cooked, but not browned, remove the ballast and let it cool.
Keep the oven on while lowering the temperature (thermostat 5 - 150 ° C).
In a bowl, work the egg yolks and sugar until the mixture becomes foamy.
Stir in the cream. Pass the infused milk through a very fine sieve. If necessary repeat the operation, then add the milk to the preparation.
Mix well and let stand until use.
When the pie shell is cool, pour the mixture almost to the brim.
Bake at medium heat and cook for 10 minutes.
At the end of this time, raise the temperature of the oven (thermostat 6-7 - 200 ° C) and cook another 30 to 40 minutes: the pie should be soft and fluffy, a bit like a custard.
Watch for the filling to not overflow.
To serve, unmold the pie on a round dish.
Let cool before serving.
Enjoy your meal !
Preparation: 30 min
Rest: 1h
Cooking time: 40 to 50 min (thermostat 6-7 - 200 ° C) + 10 min (thermostat 5 - 150 ° C)
Ingredients:
300 g of broken dough
20 g of butter for the tourtière
1/4 liter of milk
75 g of coffee in grains
8 egg yolks
100 g caster sugar
50 cl of fresh cream
Preparation:
Preheat the oven (thermostat 6-7 - 200 ° C).
In the robot, roughly crush the coffee. Boil the milk, then, out of the fire, throw in the coffee. Let it steep for 1 hour in the milk.
Roll down the dough about 3 mm thick. Garnish with a pie with a high buttered buttered edge.
Cut out a disc of parchment paper. Put it on the bottom of the pie, then weigh it with dried vegetables reserved for this purpose.
Bake and cook for 10 minutes.
When the pie shell is cooked, but not browned, remove the ballast and let it cool.
Keep the oven on while lowering the temperature (thermostat 5 - 150 ° C).
In a bowl, work the egg yolks and sugar until the mixture becomes foamy.
Stir in the cream. Pass the infused milk through a very fine sieve. If necessary repeat the operation, then add the milk to the preparation.
Mix well and let stand until use.
When the pie shell is cool, pour the mixture almost to the brim.
Bake at medium heat and cook for 10 minutes.
At the end of this time, raise the temperature of the oven (thermostat 6-7 - 200 ° C) and cook another 30 to 40 minutes: the pie should be soft and fluffy, a bit like a custard.
Watch for the filling to not overflow.
To serve, unmold the pie on a round dish.
Let cool before serving.
Enjoy your meal !
