Recipe COINTREAU CUSTARD PIE - Epicureans
www.remycointreaugastronomie.com
To prepare the dough, soften the butter, then add the water, egg yolk, sugar and salt. Add the flour and mixer without kneading too much. Cover with a plastic wrap at leat 3 hours. Use about 350 g of...
Ingredients
- 350 g flour T55
- 260 g butter
- 70 g water
- 1 egg yolk (20 g)
- 20 g caster sugar
- 10 g salt
- Total weight: 730 g
- 600 g whole milk
- 350 g cream (35% fat content)
- 3 egg yolks (60 g)
- 3 eggs (150 g)
- 200 g sugar
- 70 g corn flour
- 20 g VSOP Rémy Martin® Cognac 40%
- 60 g Cointreau® 40%
- Zests of an orange
- 1 vanilla pod
- Total weight: 1510 g
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