Peach Pie


Enriched Air Shortcrust Pastry

Pate Foncer
Also known as French Flan pastry, it has a crispy texture than pate brisee. Pate Foncer is always made using butter (butter) so it cites fancier. In the process of making dough, pate foncer requires little batter, known by the term presage (French). Before use, the pate foncer dough needs to be stored in the refrigerator for a while. This Pastry is suitable for all the taste both salty, savory, and sweet. After baking without fill, the foncer can be stored a few hours to then be filled and baked.

·         Materials:

250 g moderate protein flour
140 g butter, chill, small diced
1 tbsp refined sugar
1 tsp salt
2 egg yolks
30 ml of cold water or liquid full cream milk
1 egg yolk for spreads
1 egg whites for inner spreads
50 g granulated sugar


·         How to make:

Manual Way (stirring by hand):
Strain the flour and salt, put it in the basin, make a hole in the middle of the flour, put butter, salt, and fine sugar. Stir using a pastry knife or with a fingertip to a coarse-grained dough.
Pour the water and the egg yolks, stirring using the fingertips until the dough is fused and can be formed. Move the dough onto a surface/working table (e.g. marble or stainless steel). Knead by pushing the dough several times until blended. Do not knead the dough until overmixing.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.

·         Using a food processor:

Put all ingredients except cold water and egg yolks, process the dough for 3-4 seconds until the dough is blended well.
Pour cold water and eggs, the process for 3 or 4 seconds until the dough can be formed. Move the dough onto a surface/working table (e.g. marble or stainless steel). Knead by pushing the dough several times until blended. Do not knead the dough until overmixing.
Round the dough, wrap it with plastic, store it in the refrigerator until it is used.


Another Recipe

Tart Spinach Cheese


·         Content:

500 g canned peaches, 4 parts
60 g granulated sugar
20 g cornstarch
1 tsp vanilla essence
30 g unsalted butter


·         How to make:

1.    Prepare the dough Foncer pate, store in the refrigerator until the moment will be used. Before rinsing at room temperature for 30 minutes. Prepare round pie pan (better made of ceramic or Pyrex) with diameter 22 cm, apply surface with butter, set aside.
2.    Flatten the dough until it reaches a thickness of 0.5 cm. Slowly into the baking pan, trim the edges. Leave the dough for the top. Put the dough already in a baking pan into the refrigerator for 30 minutes.
3.    Puncture using a fork, cover the dough with a bread paper, then spread the baking beans topped and roast in the oven with a temperature of 180oC for 15 minutes. Remove baking beans and apply egg whites on the skin surface evenly. Bake back for 15 minutes or until golden yellow. Remove from oven and chill.
4.    Meanwhile prepare content: Preheat the oven with a temperature of 180oC. Mix all ingredients for the contents except the unsalted butter. Pour into the skin of pie that has been cold, flatten. Give it a bargaining butter at some point. Residual dough skin is flattened to garnish the top. Glue the edges with egg yolks while pressed to cling.
5.    Apply the pie surface with the egg yolks and sprinkle the granulated sugar. Bake for 30 minutes in the oven or until golden yellow. Pick up and chill.

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