un peu d'eau.Mélanger au doigt la f

un peu d'eau.
Mélanger au doigt la farine et le beurre coupé en petites parcelles pour obtenir une consistance sableuse et que tout le beurre soit absorbé (!!! Il faut faire vite pour que le mélange ne ramollisse pas trop!).
Verser au milieu de ce "sable" le mélange liquide.
Incorporer au couteau les éléments rapidement sans leur donner de corps.
Former une boule avec les paumes et fraiser 1 ou 2 fois pour rendre la boule + homogène.
Foncer un moule de 25 cm de diamètre avec la pâte, garnissez la de papier sulfurisé et de haricots secs.
Faire cuire à blanc 20 à 25 min, à 180°C (thermostat 6).
NB: après baisser le four à 120°C/150°C environ pour la meringue.
CRÈME PÂTISSIÈRE :
Mettre le lait à bouillir avec le parfum choisi (vanille ou autre).
Travailler l'oeuf avec le sucre jusqu'à ce que la pâte fasse le ruban, ajouter la farine.
Verser le lait bouillant sur le mélange en tournant bien.
Remettre dans la casserole sur le feu.
Faire cuire en tournant très soigneusement.
Retirer après ébullition.
Verser la crèm

결과 (영어) 1:

a little water.Mix finger flour and butter cut into small plots for a sandy consistency and that the butter is absorbed (!) Should be quickly so the mixture soften not too!).Pour the liquid mixture in the middle of this "sand". Incorporate the elements quickly without giving them body with a knife. Form a ball with the palms and countersink 1 or 2 times to make the ball + homogeneous. Create a mold of 25 cm in diameter with the dough, top with parchment paper and beans. Bake 20 to 25 min, to white at 180 ° C (thermostat 6). NB: after lower oven to 120 ° C / 150 ° C for the meringue. PASTRY CREAM: Bring the milk to boil with the chosen scent (vanilla or other). Work the egg with the sugar until the batter make the Ribbon, Add flour. Pour the boiling milk over the mixture turning well. Back in the pan on fire. Cook turning very carefully. Remove after boiling. Pour the crem

결과 (영어) 2:

a little water.
Mix finger flour and butter cut into small plots to get a sandy consistency and that all the butter is absorbed (!!! We must act quickly so that the mixture does not soften too!).
Pour the middle of this "sand" the liquid mixture.
Stir with a knife elements quickly without giving them body.
Form a ball with the palms and mill 1 or 2 times to make the ball + smooth.
Line a mold of 25 cm in diameter with the dough, garnish the parchment paper and dried beans.
Cook over white 20-25 min at 180 ° C (gas mark 6).
NB: After lowering the oven to 120 ° C / 150 ° C for the meringue .
CREAM PASTRY:
Put milk to boil with the chosen scent (vanilla or other).
Work the egg with the sugar until the dough makes the ribbon, add the flour.
Pour the boiling milk over the mixture by turning well.
Return to saucepan on the stove.
Cook, turning carefully.
Remove after boiling.
Pour the CREM

결과 (영어) 3:

a little bit of water. stir in flour and butter fingers cut into small plots for a sand and the butter consistency is absorbed. !!!!!! it must be done quickly so that the mixture is soft, not too!) in the middle of it. make the fluid sand mixture. the knife elements incorporated in the body quickly, give them.
to form a ball milling with palms and one or two to make it homogeneous. a mold (25 cm in diameter with the dough, populate the parchment and dry beans. the cook for 20 to 25 minutes, white, at 180 * c (control). (note: after the lower oven 120 c / 300 for the meringue. the pÂtissiÈre ":put the milk to boil with the perfume (vanilla or other). the work on the egg with sugar until the paste to the ribbon, add the flour. and pour the milk boiling the mixture in turn. "back in the pot over the fire. the cook turned very carefully. - withdraw after boiling. the pay crèm.