Ingredients
CRÉME PATISSERIE
- 50 g raw sugar
- 40 g flour of choice
- 4 egg yolks, extra large
- 400 g full cream milk
- 2 teaspoons Vanilla extract/essence
- 1/2 teaspoon almond essence
- 1 can Pitted Black Cherries, 425g can
PASTRY
- 100 g unsalted butter
- 100 g raw sugar
- 1 lemon, zest only
- 1 egg, extra large
- 1 egg yolk, extra large
- 200 g flour
- 1 teaspoon baking powder
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients except drained cherries into jug and cook 7 minutes/ 90 degrees/ Speed 4
Pour into bowl, place a piece of plastic wrap directly onto surface of créme patisserie to prevent a skin forming, refrigerate until cool
Place butter, sugar, lemon zest and eggs into jug. Mix 10 seconds/ Speed 5. Scrape down sides of jug, mix a further 10 seconds/ Speed 5
Add flour and baking powder. Knead 30 seconds/ Locked Lid & Wheat symbol TM31/Interval mode TM5
Turn dough out onto Thermomat/Oven Mat lined with plastic wrap - Dough is very sticky
Divide dough into 2 pieces, one larger than the other
Wrap the 2 pieces separately, refrigerate until firm (at least 30 minutes)
Grease a 20cm springform pan, set on a baking tray
Working between 2 pieces of plastic wrap, roll the larger piece of refrigerated dough into a disc and flip it into the prepared pan.Roll the second disc between 2 pieces of plastic wrap - set aside
Pour cooled créme patisserie into the pastry case
Spread cherries over the créme patisserie
Flip remaining piece of dough on top, trim at edges
Using a sharp knife, carefully score the top crust with a diamond pattern
Brush with egg wash
Bake at 180 degrees for 35-40 minutes, or until top is golden brown
Transfer onto a cooling rack, let gateau cool completely
Serve at room temperature
Créme Patisserie
Pastry
Assembly
Tip
This dessert originates from the Basque country in the South West corner of France through to Northern Spain.
This recipe has been sourced and adapted for TM31 and TM5 from Les Recettes de Louis La Vache - a recipe that is a great favourite of our family
Variations:
Make chocolate créme patisserie by omitting the almond essence and adding 20g cocoa powder
Instead of cherries, spread the pastry base with strawberry jam before adding the créme patisserie
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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