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In a bowl put the flour together with the sugar, eggs, butter at room temperature and salt. Separately heat the milk slightly, dilute the yeast in it and add the mixture over the flour. Homogenize and knead for 5-10 minutes.
Cover the dish and leave it in a warm place for 30 minutes.
Place baking paper in a tart form (18 cm in diameter) or grease the form with butter.
Spread the dough evenly, then cover with a napkin and leave for another 30 minutes in a warm place.
Melt 2/3 of the remaining butter, grease the top of the dough well, sprinkle with sugar and put the remaining butter on top of the pieces.
Put the tray in the preheated oven, over medium heat, and bake until the pie is nicely browned.
Perfect & quot & quot & quot & quot & quot & quot & quot & quot! a because I don't know how to powder brown sugar, when my dough is well swollen I make holes with my thumb on half of the dough and I put a hazelnut of butter and brown sugar in it and I then powder generously cassonade. I only use the tastiest red or brown brown sugar in my opinion. My grandmother made it like this
Ever since I searched for my grandmother's recipe!
True "red gut" I assure you that the broken pasta pies, sour cream etc. have nothing to do with this real sugar pie recipe
I don't understand the dough. 15 cl of milk with 500 g of flour does not make me a homogeneous dough at all it does not make dough at all.
Northern sugar pie
This brioche pancake typical of the North of France and Belgium is a real marvel of sweetness, delicacy, comfort & # 8230 . It is served for dessert, as a snack or even for breakfast.
Simple to make and always appreciated, even loved, the sugar pie, which I nicknamed at home Tarts are shocked, disappears at an insane speed. So airy on the inside and crispy on the outside, that can't help but serve several portions. Beware, the real Nord-pas-de-Calais sugar pie is only topped with hazelnuts placed in small holes and generously sprinkled with brown sugar to caramelize the surface. In no case do you put it on top of the cream and the & rsquooeuf! In this case, you are approaching a Ardennes pancake.
to northern sugar pie is a typical pastry that can be found in homes all year round. It gives a delicious smell in the kitchen and most of all, it tastes warm, when it comes out of the oven, it's so much better. Besides, it's hard to resist coming out of the oven without throwing yourself on this beautiful, well-puffed, golden and greedy brioche.
Northern sugar pie
Today I propose to you to make this delicious sugar pie at the Companion. If you don't like this robot, here is the recipe for the traditional pastry robot. Or also discover the Brussels sugar pie, so exquisite!
Northern sugar pie
Jean-François Piège's sugar pie
J ean-François Piège shares with you every Saturday on The Point a recipe that puts a seasonal product on the front of the plate. Today, the 2-star chef of the Grand Restaurant in Paris reserves a specialty that can be found in all regions of the Hexagon: the famous sugar pie. A delicacy celebrating the territories of France so dear to his heart that you can make from the brioche dough whose secrets he revealed to you last weekend. A brioche dough, therefore, brown sugar, raw cream, butter and the trick is played. It is only necessary to bake for about twenty minutes between 160 and 180 ° C. You will see, it is easy, fast and inratable. The result? A pure delight. Now it's up to you to do it again. Treat yourself!
The recipe: Jean-François Piège's sugar pie (4 people)
At the market
Brioche dough, 50 g brown sugar, 70 g raw cream, 40 g butter, flour
At the stove
When your brioche dough has rested enough cool, take it out of the fridge. Preheat your oven to 180 ° C (thermostat 5). Spread the dough to form a disk 20 cm in diameter. Place on a baking sheet and simmer for 30 minutes at room temperature until dough develops and rises in temperature.
With your fingertips, draw a border at the end of the dough and, inside, shape quite a few small holes. Sprinkle with raw cream and butter cubes and sprinkle generously with brown sugar. Bake the pie for 20 to 25 minutes, starting at 180 ° C and lowering to 160 ° C after a few minutes. Let warm. Enjoy the sugar pie with a few strawberries or with your coffee.
Quebec sugar pie
Beat the eggs, add all the other ingredients (whipping cream (35%), 2 cups brown sugar (brown sugar), 1/2 teaspoon baking soda (chemical yeast), 1 pinch of salt).
Mix well. Pour into a crust bottom. Bake for about fifteen minutes.
For this Quebec Sugar Pie recipe, you can count on 15 minutes of preparation. To learn more about the foods in this Sugar Pie recipe, visit our food guide here.
1. Briefly heat the milk until warm. Ideally, its temperature should not exceed 25 ° C.
2. Off the heat, dilute the dehydrated yeast in the milk using a whisk.
3. In a salad bowl, pour in the flour and form a well. Beat the egg and place it in the bottom of the well and add the sugar, butter, ointment and a pinch of salt.
4. Stir in the ingredients and add the milk. Mix vigorously until a smooth dough is obtained.
5. Cover the dough with a tea towel and let it swell for 1 hour 30 hours near a heat source.
6. Spread the dough on a floured work surface using a rolling pin. Place it in the bottom of a pie pan pre-coated with parchment paper.
7. Cover again and let stand a second time for 1 hour. Preheat the oven to 180 ° C.
8. Sprinkle the cane sugar pie dough and then in a salad bowl, mix the cream and eggs.
9. Pour the mixture and place pieces of butter on top.
10. Bake for 30 minutes. When it comes out of the oven, let the sugar pie warm and then taste it warm or cold.
Swiss sugar pie (or Vaud salty, my 4th version, for me the best sugar pie! ..)
Preparation time: & lt15 minutes
Cooking time: 40 minutes
Ingredients (10 people):
This Swiss sugar pie is a Vaudese dessert, called Vaudian salt.
R & eacutealis & eacute avec une p & acircte lev & eacutee uns sugar & eacutee et garnie d'une cr & egraveme tr & egraves riche g & eacuten & eacutereusement sucr & eacutee.
Originally shipped from Switzerland, I know all the sugar pies, vergeoise, brioche p & acircte brioch & eacutee or not, but in all honesty this Vaud pie is by far the best for me!
500g of flour
300ml of milk
1 sachet of baking yeast hydrate hydrate of 8g
2cc of salt
50g of oil or melted butter
2x 150ml of gruy & egravere de gruy & egravere (sp & eacutecialit & eacute double cr & egraveme de la r & eacutegion de la gruy & egravere en Suisse 45% de mati & egravere grasse) & agrave d & eacutefaut prené de la cr & egraveme liquide enti & egravere & agrave 35%
2 egg yolks
2x 15 white sugar pieces (15 per pie)
FOR P & AcircTE:
1 / Drain the milk and let the yeast soak for about ten minutes.
2 / In your robot equipped with the hook, mix the flour and aggravate it at low speed and then integrate the milk-yeast mixture.
Add oil or butter and then salt.
After 5 minutes, the paste must be glued perfectly to the walls to make a ball.
Do not exceed 10 minutes of braiding.
Leave your ball in a large film salad bowl and let it cool for 2:30 or overnight in the refrigerator.
3 / After this first growth time, divide the dough into 2 and then, if possible, use molds to reduce the greasy weight.
& Eacutetalez with your hands and make a border.
Let it grow & aggravate again for at least 30 minutes (3 hours is better!).
FOR THE FITTING:
Make holes in the p & acircte with your finger.
Mix the cream with the egg yolks and then pour over your 2 raised pies.
Then place small cubes of butter outside the holes, trying to insert them into the hole.
Coarsely crush your sugars with a hammer or saucepan and then place on your pies.
Soak the sugar a little with a little creamy eggplant.
In your preheated oven aggravate 200 static heat, Bake in the bottom of the oven for 35 min.
Wait for it to cool completely before tasting so that the cream freezes.
PERSO: Although these pies fit together very well, there is a salty version, you can make 1 of each.
For this it is the same thing, p & acircte lev & eacutee, cream with egg yolks, no butter this time but smoked bacon and cumin.
Keywords: Vaud salty, Swiss sugar pie
One serving (approx. 90 g):
Calories 258 kcal Protein 7.5 g Carbohydrates 35.6 g Lipids 7.5 g
Preheat your oven to 180 ° C (thermostat 6).
Roll out the broken dough with the parchment paper into the pie pan.
Press firmly so that the dough follows the shape of the mold.
Prick the dough 6 times with a fork.
Cut the parchment paper that overflows from the mold.
Beat whole eggs and mix with sugar.
Beat this mixture until it is frothy.
Add the fresh cream and coffee.
Whisk to obtain a frothy mixture.
Cover the bottom of the pie with 2/3 of the brown sugar and pour in the egg mixture.
Spread the rest of the brown sugar on this preparation and place hazelnuts in it.
Vegetable puff pastry
A vegetable pie to change pizza!
A caramelized spilled apple pie.
Spunk sugar dome
Crème diplomate or Tutti Frutti
The perfect cream for fruit pies!
A classic pie with poached pears and almond cream.
Yeast reaction in the presence of salt or sugar
Salt kills yeast, true or false?
Fancy a chocolate pie
Chocolate pie makes everyone agree: there is never enough!
Wednesday's sin: the apple pie!
Whether we love it natural, cinnamon or compote, it makes us all crack.
Sugar pie is one of the many specialties that are very special, very different from the sugar pie that is returned in the north of France or in Belgium.
An easy sweetener that makes it easy to make a creamy and virgin base, ideal for warming up in the winter!
- Type:Pies, Tartlets, Flans
- Difficulty: Very easy
- Preparation: 20 minutes
- Cooking: 40 minutes
- Number of people: 6 people
- 60 g of milk
- 60 g of flour
- 30 g butter
- 3 tablespoons maple syrup
- 275 g of Vergeoise brune
- 250 g of 35% thick cream
- 1 pinch of salt
- 50 g of egg
- 35 g of icing sugar
- 25 g of almond powder
- 210 g of flour
- 125 g butter ointment
- 1 pinch of salt
The chef's tips
- Traditionally in Quebec, the sugar pie was prepared with sugar that could be eaten. We replace it here with brown vergeoise. Brown sugar can also be used.
- Watch the baking of the sugar pie. The cooking time depends on your oven.
- We use a sweet paste here. You can replace it with a piece of paper according to your wishes.
Pr & eacuteparons la p & acircte sucr & eacutee.
Mix the almond powder, flour, chopped butter, icing sugar and salt in a salad bowl or bowl with a food processor.
Sand the mixture to incorporate the butter by hand or with the k of the robot.
Add the beaten oligofu to the preheatable and mix to incorporate it.
Spread the dough ball with the rolling pin without adding flour. We recommend the method between two sheets of parchment paper.
Darken the flat & agrave pie (18cm diam & egravetre).
Preheat your oven to 180 ° C.
Let's prepare the sugar cream on our pie.
Mix the flour and brown vergeoise in a saucepan, then add the milk and cream.
Cook the cream on low heat. Stir constantly so as not to burn the bottom.
Remove the pan from the heat when the cream is boiling (it will fade).
Pour the sugar cream over the bottom of the raw sugar paste and then bake for about 30 minutes.
Watch the cooking. The pie is baked when it is well browned around the perimeter of the pie.
Take the sugar pie out of the oven, when it is cooked. It will swell when cooled (do not put it in the fridge).
D & eacuteguster la tarte & agrave temp & eacuterature ambient.