Medium

unit

Fresh cream

Salt

pinch

Soft butter

Egg (yellow)

Flour

White sugar

Semi-skimmed milk

Baker's yeast

Gramme

Vanilla sugar

Household cake

<h5>5 min</h5><p>In the bowl of the mixer, pour 50 ml of warm milk, 50 ml of liquid cream, 5 g of fine salt, and 30 g of powdered sugar.</p><p>Add 250 g of flour, 10 g of baker's yeast and 2 eggs.</p>

<h5>5 min</h5><p>Put the mixer on low speed until well blended.</p><p>Increase the mixer speed a bit, then add 130 g of butter a little at a time.</p><p>Continue to beat for a few minutes, until well blended.</p>

<h5>2 hours</h5><p>Gather up the dough a bit, and put under a plastic sheet in a warm place for about 2 hours.</p>

<h5>10 min</h5><p>While this is going on, prepare the filling:</p><p>In a bowl mix together 50 g of caster sugar, 10 g of Vanilla Sugar, 3 egg yolks and 200 ml of fresh cream. The filling is ready.</p>

<p>Check to make sure the dough has puffed up.</p>

<h5>3 min</h5><p>Pour it onto the floured work surface, and separate it into two halves.</p>

<h5>5 min</h5><p>Put each of the halves in a pie pan.</p>

<h5>1 hour</h5><p>And by hand (possibly coated with flour to prevent sticking), spread the dough throughout the pan.</p><p>Cover with plastic wrap and let rise for one hour.</p>

<p>At the end of this time, check that it has puffed up and preheat your oven to 200°C or 392°F.</p>

<h5>3 min</h5><p>With a tablespoon (possibly coated with flour to prevent sticking), create a sort of hollow in the center of the pie to accommodate the filling.</p>

<h5>3 min</h5><p>Pour half of the filling into the center of each cake, and bake without delay.</p>

<h5>25 min</h5><p>Take out of the oven when the cake is golden brown after about 25 minutes.</p>

Medium

160 min

Dessert

Child

Servings

1

Nutrition

/ per serving

Directions

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