|
Hasiera · Home |
|
Ezaugarriak · Features |
|
Oharrak · Notes |
|
Sarrera · Introduction |
|
Euskara |
|
Folklore |
|
Kirolak · Sports |
|
Musika · Music |
|
Janedanak · Gastronomy |
|
Tokiak · Places |
|
Historia · History |
|
Politika · Politics |
|
Diaspora |
|
Internet |
|
Albisteak · News |
|
Nahas Mahas · Misc |
For security reasons, user contributed notes have been disabled.
by Jose Miguel Larrearen Euskaldun Bizkotxa
Creme Patissiere
2 eggs
3 Tbs. sugar
1/2 cup flour
2 cups milk
1 tsp. vanilla Extract
1 tsp. almond Extract
In medium sauce pan mix together eggs, sugar and flour. Slowly add milk. Place over medium heat and stir constantly until thickened (boiling). Add vanilla and almond extracts. Cool in refrigerator.
2 cups flour
2 tsp. baking powder
1 cup sugar
1/2 cup + 1 Tbs. butter
1 tsp. vanilla extract
1 tsp. almond extract
Put flour in large mixing bowl, making an indentation in center. Sprinkle baking powder over flour. Put the sugar, 1 whole egg and 3 egg yolks, butter, and extracts in the indentation. Mix until the dough no longer sticks to sides of bowl. Place 3/4 of dough into 102 round pan (a quiche pan with removable bottom is best). Pat dough into the bottom and up the sides of the pan. Add creme patissiere. Cover with remaining dough.
Bake at 400F degrees for 20 minutes. Reduce heat to 350F degrees and bake for 15-20 minutes or until golden brown.