There's nothing sweeter than celebrating September 2018 with a new recipe Schär tempting! To awaken the taste buds of young and old, I am reinventing this Indian summer the famous cream pie with red fruits . An easy-to-make dessert here in a gluten-free and lactose-free version.
The crunchiness of the gluten-free puff pastry “Millefoglie” by Schär is a wonder to work in the kitchen. It unrolls in seconds without cracking; and when tasted, it has nothing to envy to other “classic” pasta. Then, the smooth pastry cream made with vegetable milk and coconut blossom sugar … I must admit, it is a divinely tasty sweetness. When to blueberries and strawberries , they are undeniably the “stars” of this terribly tempting creation!
Behind the lens, we find my very dear Matthieu Hoarau who also had a crush backstage on this revisited pie, here is the recipe.
– 1 frozen gluten-free puff pastry Millefoglie « Schär ”
– 1/2 l organic rice milk
– 60 g coconut blossom sugar
– 2 egg yolks
– 30 g certified gluten-free cornstarch
– 1 sachet of vanilla sugar
– A pinch of cinnamon powder
– 500 g of blueberries
– 300 g of strawberries
– Margarine
1 / Before starting the pie recipe; take the puff pastry Millefoglie “Schär” out of the freezer , and let it sit for 30 minutes to come to room temperature. Next, preheat your oven to 180°C. Then, in a pie or cake pan, apply a little margarine.
2 / Unmold the puff pastry gently, taking care to form the edges and the bottom of the pie. My tip:prick the bottom of the pastry with a fork to avoid “bubbles” during cooking. Then put it in the oven for 15 to 20 minutes to brown it delicately...
3 / While the dough is cooking, take the opportunity to wash your strawberries and blueberries for dressing . Then leave them at room temperature (away from a heat source).
4 / Remove the puff pastry from the oven and check that it is cooked through.
5 / To make the pastry cream without milk, pour in the rice milk in a saucepan and bring to a boil. In a large bowl, beat the egg yolks , coconut blossom sugar , cinnamon powder and vanilla sugar . Then add the cornflour whisking vigorously to avoid lumps. When the vegetable milk is boiling, pour it over the preparation, mix, then spill everything into the same saucepan. Thicken your pastry cream over the heat. Its texture must be smooth and unctuous… When the cream has finished cooking, set aside in a cool dish, covering it with cling film. Keep it in the fridge .
6 / Regarding the final dressing, when the pastry cream has cooled, add it with a spatula to the puff pastry base. Then add your fresh fruit. He just has to treat you by tasting this cream tart with red fruits !
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Photo credit:Matthieu Hoarau for labeauteparisienne.com
