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We are soon going to provide you the best french pastry’s recipes. So keep in touch!
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Justine.
Don’t miss it and come to the special Art Gallery that we’ll put in our shop on Saturday the 30th.
You’ll be able to meet urban artists of Guadalajara and taste our best pastries!
No cover, the entry is free!
The special guest is Dms, a young and talented artist, you had probably saw his talents on the 9mm bar or the Highway 4:20!
We’ll wait for you!
Look at our Facebook page for the event on http://on.fb.me/ezu2Dh
Here the new recipe and a video for those who knows French !
ingredients for lemon meringue pie
For the dough:
Wheat flour: 250 gr.
Soft butter: 175 gr.
Sugar: 75 gr.
Egg Yolks : 1
For the filling:
Yellow lemon: 2
Granulated sugar: 150 gr.
Eggs: 3
Soft butter: 125 gr.
For the meringue:
Egg white: 3
Granulated sugar: 75 gr.
Preheat the oven to 180 ° C.
In a bowl, combine the butter and sugar, add the egg yolk and the wheat flour (do not overwork the dough). Make a ball with the dough, put it in plastic wrap and let it rest at least 15 minutes in the fridge.
Using a rolling pin, roll the dough, and put it into the tart recipient. Put it again in the fridge 30 more minutes.
Place sheets of wax paper and ceramic balls on the batter, and bake the tart shells for 15 to 20 minutes.
For the lemon cream:
In a pan, squeeze juice from lemons and mix with butter, melt it over low heat.
In a bowl, beat the eggs with the sugar, mixing it vigorously, then pour the melted butter and lemon juice over.
Return mixture to saucepan and cook for 3 minutes. Pour the cream over the baked dough and refrigerate.
For the meringue:
With an electric mixer, beat egg whites with the half of the sugar, then add remaining sugar to get the meringue tight.
Finally, to decorate the pie, use a piping bag fitted with afluted tip, straightening small peaks of meringue on the pies, and then burn them with a blowtorch.
Watch this video and learn about the origin of the most famous french pastries with the Louis Vuitton city guide!
Enjoy !
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