How To make Blueberry Bavarian Sweet Dough Pie
Crust: Crisco single crust/10 inch 1 ts Vanilla
Confectioners coating: 1 1/2 oz White chocolate; chopped
Filling: 5 c Fresh blueberries; divided
1 1/4 c Granulated sugar
Bavarian layer: 1 Unflavoured gelatin/1 tb
1/4 c Cold water
1/4 c Cornstarch
2 ts Lemon juice
1 c Fresh blueberries
1/4 c Plus 1 1/2 tsps granulated s
-ugar 1 1/2 c Whipping cream
Topping: Sweetened whipped cream Fresh blueberries 1. For crust, prepare Crisco Single Crust substituting 1
tsp vanilla for 1 tsp of the water. Bake and cool completely. 2. For white confectioners coating, melt white chocolate
in top of double boiler over hot water. Brush on inside of baked pie crust. 3. For filling, place 2-1/2 cups blueberries in large
saucepan. Crush berries. Stir in 1-1/4 cups sugar and cornstarch. Cook and stir on medium heat until mixture comes to a boil and thickens. Cool. Stir in remaining 2-1/2 cups blueberries and lemon juice. Refrigerate. 4. For Bavarian layer, place gelatin in cold water to
soften. Puree 1 cup blueberries. Heat puree in small saucepan on low heat. Add gelatin to puree. Stir until dissolved. Stir in 1/4 cup plus 1-1/2 teaspoons sugar. Remove from heat. Cool until almost set. Beat whipping cream in small bowl at high speed of electric mixer until stiff peaks form. Fold one third into puree. Fold puree into remaining whipped cream. Refrigerate. 5. To assemble pie, spoon two thirds of filling into
coated pie crust. Cover with Bavarian layer. Spoon remaining one third of filling in center of Bavarian. 6. For topping, top with whipped cream. Garnish with
blueberries. Refrigerate until firm. -----
How To make Blueberry Bavarian Sweet Dough Pie's Videos
Strawberry and Blueberry Pastry so sweet, so simple
find the full recipe of this authentic simple Italian dish at easyitaliancuisine.com
Blueberry Streusel Pie With Heavy Whipping Cream : Pie Making
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Blueberry streusel pie with heavy whipping cream also uses brown sugar, cornstarch and a few other basic items. Make blueberry streusel pie with heavy whipping cream with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
How to Make a Chocolate Pie
How to Make a Chocolate Pie
Full Recipe:
This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made. A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up.
You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.
The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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Ep 14: Apple Blueberry and Mango Blackberry Pie
I made lots of mistakes in this video, so follow the recipe and do what it says, not what I do haha. It was a challenge being in an unfamiliar kitchen with multiple people around, doing two bakes with a special guest. I learned a lot! Now I'll be better prepared the next time I have a guest... any takers?
Apple Blueberry and Mango Blackberry Pie
Ingredients:
Pie crust
225g (1 cup) butter**
350g (2¼ cup) all-purpose flour
1 tbsp cinnamon
½ tbsp (1 ½ tsp) ground ginger
50g (⅓ cup) powdered sugar
1 large egg yolk (save the white for brushing the pastry)**
2-3 tablespoons of cold water**
Apple Blueberry filling
4-5 apples**
1 lb blueberries
50g (¼ cup) brown sugar**
50g (¼ cup) sugar
3 tbsp all-purpose flour
½ lemon juiced and zested
Mango Blackberry filling
4-6 mangoes peeled and cut into slices
2 cups blackberries
50g (¼ cup) brown sugar**
50g (¼ cup) sugar
3 tbsp all-purpose flour
½ lemon juiced and zested
Method:
Pie crust
1. Preheat the oven to 375°F/190°C
2. Cut the butter into 1-in cubes and chill it.
3. Add your flour, spices, and a pinch of salt to the bowl of a food processor.
4. Add your chilled butter and pulse slowly until combined. If you don’t have a food processor you can mix in the butter by pinching it with your fingers. Work quickly, pinch and drop. Don’t overhandle the butter. You don’t want it to get too warm.
5. Add your powdered sugar and pulse 2-3 times until it’s combined.
6. Whisk your egg yolk with 2 tablespoons of ice-cold water and slowly add it to your flour/butter mixture. You can do this in the food processor but pulse it slowly. DO NOT OVERMIX. Your crust will be chewy. Alternatively, you can slowly add it to your flour/butter mixture in a mixing bowl and mix it with your hands. This will prevent overmixing.
7. Add extra water if the mixture seems too dry and crumbly. It should come together into a cohesive dough and form a ball.
8. Flatten the ball into a thick disc, wrap in plastic wrap and chill for at least 1 hour up to 2 days.
9. Once chilled roll out the dough on a lightly floured surface. Make sure not to roll off the edges of your pastry and turn frequently to prevent sticking to your work surface and to ensure an even spread.
10. Using your rolling pin, gently lift the pastry into your pie dish. Cut off the excess pastry to save for the lattice, and place back in the fridge to chill. Stab the bottom of your pastry with a fork to create air pockets. Chill for 15 minutes
11. Cover your pastry in parchment paper and fill with pie weights**
12. Bake for 15 minutes then remove the pie weights and bake for another 5 minutes to set the bottom.
Pie Filling
1. Peel and slice your apples and mangoes ¼ inch thick.
2. Put whatever fruit combination you like into two different bowls.
3. Add your sugars and flour then mix with your hands until everything is coated.
4. Add your lemon zest and juice and stir to combine.
5. Set aside for 30 minutes to macerate.
Put it all together!
1. Layer your sliced fruit on the bottom of the pie crust then top with berries, keep alternating layers until all the fruit is used. (They should look overly full. The fruit will cook down)
2. Roll out your extra pie pastry and cut into ½ inch strips.
3. Create your lattice alternating the criss-cross
4. Use your egg white or melted butter and brush across the pastry. Optional: Sprinkle brown sugar on top of the lattice.
5. Bake for 35-50 minutes until the fruit is softened and your crust is golden brown. You may have to top with foil if the center isn’t baked and the pastry is browning too quickly. (Center of the pie should read 175°F/80°C)
6. Let the pie cool down on a wire rack for about an hour or until the filling has set
Notes:
1. We used vegan butter and it worked great!
2. Omit the egg for a vegan crust and use up to 4 tbsp of water.
3. Make sure all the ingredients are as cold as possible. The colder you can keep your butter, the flakier your crust will be.
4. I used a combination of light and dark brown sugar.
5. If you don’t have pie weights you can use dried rice or beans or pennies.
PERFECT Pastry Cream Recipe | Best Custard Cream
Today, I am sharing how to make pastry cream from scratch! Some might call it custard, custard cream, crème pâtissière, French pastry cream, etc. We need to know how to make pastry cream from scratch to be able to make so many types of desserts such as fraisier, cream puff, eclairs, fruit custard tart, or cream such as a creme diplomat, creme mousseline, etc!
I explain the steps in detail so you can also make your own perfect pastry cream at home. Follow the steps exactly to make the super creamy & shiny pastry cream.
???? The Ingredients to make pastry cream:
Whole Milk: 400 g | 14.1oz (1 2/3 US cups)
Vanilla Beans: 1/2 stick * Updated
Granulated Sugar: 100 g | 3.5 oz (1/2 US cup) * Updated
Egg Yolks: 4
Corn Starch: 20 g | 0.7oz (2.5 Tbsp) * Leven the surface.
All-purpose flour: 20 g | 0.7 oz (2.5 Tbsp)
Salt: A pinch
Butter (Unsalted): 30g | 1oz (2 Tbsp)
???? Printable Recipe + Written Steps
???? The tart crust I used today:
???? The tools/ingredients I used/mentioned today:
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