Preparation Time: 45 minutes
7 - 9 Puits d'amour
Ingredients for shortcrust pastry:
250g multi-purpose flour
125g semi-salted butter, cut into pieces
50g icing sugar
1/2 glass of water
Ingredients for the cream:
125g milk powder
1 egg yolk
1 teaspoon vanilla essence
1 1/2 cups water
3 tablespoons sugar
2 egg whites
2 tablespoons cornflour (cornstarch)
Final ingredients:
200g coconut powder
candied cherries
strawberry jelly
Preparation of the shortcrust pastry:
Sift flour and icing sugar into a bowl. Add the butter.
crumble the butter into small pieces with the floured fingertips so that the dough does not stick.
Add water gradually to form a soft dough. Milling 2 to 3 min with the palms of the hands.
Make a ball and let rest 30 min in the fridge.
Preparation for the cream:
Pour water, milk powder and vanilla into a saucepan and boil over medium heat.
Beat the sugar, egg yolk and cornstarch in a bowl.
Pour mixture into milk and stir gently and continuously for a few seconds until thickened.
Remove from heat and let cool.
Beat egg whites until stiff.
Pour the egg white into the cream and mix gently with a metal spoon.
Put 15 min in the fridge.
Final preparation:
Preheated the oven to 220°.
Grease small pie pans.
Cut the dough into 7 or 9 pieces and spread in a small circle of 1 cm diameter.
Place in moulds.
Bake for 10 - 15 mins.
Let cool and place 2 to 3 tablespoons of cream in the bottom of the pie.
Drizzle the coconut powder over the cream.
Pour a small dab of the strawberry jelly in the centre of the cream and place a candied cherry on the jam.
Let cool at least 3 hr before serving.
