French classic dessert

Pastry base	Top baked soft white cake mix 200g
Almond flour 50g	Powdered sugar 125g
Butter 125g	Egg yolk 45g
Salt 1g	Egg yolk paste
Egg yolk 60g	Light cream 7g
Almond Butter	Butter 80g
sugar 80g	Almond flour 80g
Eggs 80g	Basic Cream
Milk 250g	Yi Xiaobao fine sugar 30g
Xinliang corn starch 12.5g	Top baked soft white cake mix 12.5g
Egg yolk 40g	Vanilla extract 2g
Light cream 100g	Surface decoration:
Peach Appropriate amount

How to make classic French desserts

Step 1

First prepare the ingredients for the puff pastry base. Weigh together the butter and powdered sugar that have been softened at room temperature. Weigh together the remaining powder. Beat the egg liquid and set aside;

Step 2

After the butter and powdered sugar are mixed evenly, add the egg liquid in batches;

Step 3

The butter fully absorbs the egg liquid, and there is no separation of oil and water;

Step 4

Add remaining powder;

Step 5

Stir evenly until there are no lumps, and place in the refrigerator until ready to use;

Step 6

Prepare the ingredients for almond butter, keeping the liquid ingredients and dry ingredients separate;

Step 7

Put the butter, sugar and almond flour into the mixing machine and start mixing;

Step 8

Stir evenly;

Step 9

Add the egg liquid in portions and mix evenly;

Step 10

Place in a container for later use;

Step 11

Take out the refrigerated pastry base ingredients from the refrigerator, sprinkle some dry powder on the work surface, roll it into a thin and even sheet, then put it into the pie mold, use a knife to smooth the edges, as shown in the picture;

Step 12

Place in the middle rack of the oven at 165℃, the baking surface will be slightly brown, and take it out from the oven;

Step 13

Prepare egg yolk slurry ingredients;

Step 14

Stir evenly and sift;

Step 15

Brush all over the inside and outside of the pie crust;

Step 16

Then pipe a layer of almond butter on the bottom;

Step 17

Place in the oven at 165°C and bake for about 15 minutes, until the entire pie crust is cooked;

Step 18

Prepare to make basic cream. Put the milk in a milk pot and cook until there are small bubbles on the surface;

Step 19

Stir cornstarch, sugar, flour, egg yolk, and vanilla extract evenly, pour 1/3 of the boiled milk, and stir while pouring;

Step 20

Then pour it back into the small milk pot and continue to add and cook, stirring while heating;

Step 21

Until small bubbles appear at the bottom of the milk pot, remove from the induction cooker and pour into a container, let cool and set aside. Let cool and cover the surface of the batter with plastic wrap so that there will be no dry skin on the surface and the filling will have a more delicate texture;

Step 22

Whip the light cream until it is 7 minutes thick, and it will have texture;

Step 23

Stir the two evenly;

Step 24

Pour the basic cream into the pie crust;

Step 25

Decorate with fruits on the surface;

Step 26

Don’t you look like you can’t bear to eat it?

Step 27

Brush some honey on the fruit, it tastes good too! French classic dessert cooking tips

1. Almond flour tastes more delicate after sifting! 2. Adjust the baking time and temperature appropriately according to your own oven; 3. After placing the fruit on the surface, eat it as soon as possible! If you want the fruit not to oxidize, you can drop fresh lemon juice into the water, and then soak the fruit slices for a while!