Hola amigos, hoy les traigo una receta de pie de Parchita, espero que realmente les guste y la preparen.
Hello friends, today I bring you a Parchita pie recipe, I hope you really like it and prepare it.
Ingredientes para la base del pie (masa brisé)
175gr de harina de trigo
75gr de mantequilla fría
25gr de azúcar granulada o azúcar glas
3gr de ralladura de limón
1 huevo
Procedimiento:
Bol, harina de trigo, azúcar, mantequilla, mezclar hasta pulverizar. Seguido de eso, batir el huevo con la ralladura de limón e incorporar a la masa, amasar hasta obtener una mezcla homogénea, meter en una bolsa o envolver en papel film y llevar a la nevera por 30 minutos.
Ingredients for the base of the pie (brisé dough)
175gr of wheat flour
75gr of cold butter
25gr of granulated sugar or icing sugar
3gr lemon zest
1 egg
Process:
Bowl, wheat flour, sugar, butter, mix until pulverized. Followed by that, beat the egg with the lemon zest and incorporate into the dough, knead until a homogeneous mixture is obtained, put in a bag or wrap in plastic wrap and put in the fridge for 30 minutes.
Ingredientes para la Crema Inglesa:
1 taza de leche liquida
1 taza de leche condensada
6 cucharadas de azúcar
2 yemas de huevo
1 cucharada de gelatina sin sabor por 3 cucharadas de agua tibia
Pulpa de 2 parchitas (maracuyá)
Procedimiento:
Bol, leche, leche condensada, azúcar, yemas de huevo y llevar a baño maría por 35 minutos sin dejar de batir hasta que la mezcla espese. Licuar la pulpa de parchita con azúcar y tamizar (colar). Incorporar el zumo de la parchita a la crema inglesa, por ultimo colocarle la gelatina sin sabor disuelta en agua tibia, apagar y dejar reposar.
Ingredients for the English Cream:
1 cup of liquid milk
1 cup of condensed milk
6 tablespoons of sugar
2 egg yolks
1 tablespoon of unflavored gelatin per 3 tablespoons of warm water
Pulp of 2 passion fruit (passion fruit)
Process:
Bowl, milk, condensed milk, sugar, egg yolks and take to a bain-marie for 35 minutes without stopping beating until the mixture thickens. Blend the passion fruit pulp with sugar and sift (strain). Add the juice of the passion fruit to the crème anglaise, finally place the unflavored gelatin dissolved in warm water, turn off and let it rest.
Estirar la masa con fécula de maíz (maicena) extender en un molde de tartaleta o cualquier otro molde que sea hondo, pinchar con un tenedor para que no se airee y llevar al horno a temperatura media por 25 minutos. Pasado el tiempo de cocción, sacar del horno y dejar reportar hasta que la base enfríe. Por último, verter la crema inglesa en la base de masa brisé y llevar a la nevera. Si desean pueden colocarle un merengue Italiano. Espero que realmente les haya gustado esta receta, redactaré muchas más, un abrazo.
Stretch the dough with cornstarch (cornstarch) spread in a tart mold or any other mold that is deep, pierce with a fork so that it does not air out and bake at medium temperature for 25 minutes. After the cooking time, remove from the oven and leave to report until the base cools. Finally, pour the crème anglaise on the brisé base and put it in the fridge. If you wish, you can add an Italian meringue. I hope you really liked this recipe, I will write many more, a hug.
Traducción realizada en traductor de google.
Translation done in google translator.
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