Bresilienne pie
- pie pan (~26 cm diameter, ~3 cm high)
- stand mixer with dough hook
- handmixer
While you can use a normal pie pan, I would recommend one with a removable bottom, to make the process of removing the pie a bit more straightforward.
Note 2022-08-07: I have found that there is probably plenty of dough for a 29 cm pie pan. I also found the dough to rise too much, so after 10 minutes in the oven, popped the base and weighted it down. I have reduced the amount of dry yeast from 9 to 7 grams.
- 420 g flour
- 210 g butter
- 30 g granulated sugar
- 80 ml milk
- 18 g fresh yeast or 7 g dry yeast
- 1 egg
- pinch of salt
The dough will be quite firm; if you have one available, a standmixer with a dough hook would help.
- bring the butter to room temperature
- mix the flour, butter and sugar
- warm the milk to ~50 °C
- add the yeast to the milk and let it sit for a bit (until dissolved or rehydrated)
- when the dough is somewhat mixed, add in the egg and the milk with the yeast
- mix a bit more, take out the dough
- continue kneading by hand until the dough forms a ball
- slightly grease a bowl, put in the dough and cover with a towel or foil
- let the dough rise and rest for 45min in a warm-ish spot
- 100 ml milk
- 20 g granulated sugar
- 10 g corn starch
- 1 egg yolk
- vanilla flavouring
- mix the yolk, sugar and corn starch
- add the vanilla flavouring
- gently heat up the milk until it almost boils
- slowly stir the milk through the mixture
- once mixed, pour everything back in the pan and heat it on medium
- keep on stirring until it thickens
- once thickened, pour the pudding on a plate and cover in foil
- refrigerate until cold
- 475 ml milk
- 65 g granulated sugar
- 65 g flour
- 4 eggs
- 8 g vannilated sugar
- mix the milk, sugar, flour, eggs and vannilated sugar (using a mixer)
- take the pudding from earlier
- add it to the mixture and mix well
- let it rest for 15 minutes
- heat the oven to 200 °C
- grease the pie pan and dust with flour
- dust your working surface with flour
- knead the dough a bit to loosen it up
- roll out the dough to the shape of your pie pan
- dress the dough in the pan, cut excess dough
- freeze the pan with the dough for 10 minutes
- bake it for 15 minutes at 200 °C
- remove it from the oven, lower the temperature to 175 °C
- pour the flan mixture in the pan with the dough
- bake for 35 minutes
- let it cool down
- 300 ml cream
- 1 tablespoon powdered sugar
- 100 g bresilienne/nougatine/hazelnuts/walnuts
- whip the cream with the powdered sugar
- spread the whipped cream evenly over the top of the pie
- spread the nuts evenly over the pie