Puff pastry pie

60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Puff pastry 0.2 kg
Patissiere cream thickened with corn flour 0.2 l
Anti-moisture sugar 0.01 kg
Raspberry coulis 0.05 l
See Recipe
Plain flour 0.04 kg
Strong flour 0.04 kg
Water 0.04 l
Table salt 1.28 g
Margarine puff pastry 0.08 kg
See Recipe
Sterilised milk 0.2 l
Eggs 1.0 ud
Sugar 0.03 kg
Creamed corn 0.018 kg
Cinnamon stick 0.04 ud
See Recipe
Water 0.013 l
Confruti raspberry 0.038 kg
Elaboration

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Cut the puff pastry into 10 x 10 cm pieces.
  • Brush with beaten egg and bake at 225 ºC. Lower the temperature to 210 ºC if necessary and program 3/4/3 with the air intake open.
  • Remove the puff pastry from the oven and leave to cool.
  • Open the puff pastry horizontally and fill with patissiere cream.
  • Sprinkle and cover with anti-humidity icing sugar.
  • Serve with raspberry coulis.    
Nutritional information (1 portion)
Energy
284.12
kcal
Carbohydrates
29.09
g
Proteins
4.4
g
Lipids
15.88
g
Fiber 0.65 g
Saturates 4.58 g
Monounsaturated fatty acids 4.3 g
Polyunsaturated fatty acids 6.34 g
Cholesterol 69.94 mg
Calcium 59.75 mg
Iron 0.55 mg
Zinc 0.48 mg
Vitamin A 36.74 ug
Vitamin C 0.73 g
Folic acid 11.51 ug
Salt (Sodium) 294.06 mg
Sugars 12.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.