Tourte Chiffon Du Rhum Rum Chiffon Pie Recipes

TOURTE CHIFFON DU RHUM - RUM CHIFFON PIE

Steps:

• Soften gelatin in water for 5 minutes.
• Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
• When mixture coats the spoon, stir in softened gelatin.
• Cool.
• Beat egg whites, add rum and fold into cooled custard.
• Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.

GALETTE AU RHUM ET AUX DATTES. DATE/RUM PIE.

Steps:

• Cut the dates into cubes, soak them into the Rum + orange blossom water +water and set aside at least 30 minutes, then mash everything like mash potatoes.
• Heat the milk on low heat, but don't let it boil.
• In a big bowl, beat the egg + the yolk and sugar until light and fluffy.
• Beat in cornstarch, and then add hot milk.
• Put the cream back to heat (olala, I don't know how to say that haha),stirring until thick.
• Turn the heat off, and add butter, stir until completely melted. Set aside and let cool a little bit.
• Add the date mixture and mix until well blended.
• Preheat oven at 350°F.
• Place the first puff pastry sheet on waxed paper or parchment paper on.
• a cookie sheet (I don't know if that's the good word, you know the big thing in the oven, not the rack, olalala !).
• Spread the cream on it, leaving 2 centimetres all around, that you will.
• brush a little, with water so the second sheet can be sealed (I hope.
• that makes sense!).
• Put a whole date or a little something made in ceramic, and the person who finds it, needs to make another cake and share it with you!
• Put the second puff pastry sheet, press all around to seal, and (how am I going to say that?! haha) take the dough that is under, on top, to seal it completely.
• Mix one tablespoon of water + 1 egg yolk and brush the top of the galette,.
• then with a knife, carefully and lightly draw things like it did on the picture, or what you want.
• Bake for 10 minutes in the middle of the oven, then reduce to 300°F and bake for 10 more minutes.
• Take out of the oven, and brush with 1 tablespoon of water + 1 tablespoon.
• of superfine sugar and bake for another 10 minutes.
• This is better the next day, it's more flavourful, it's wonderful served warm alone, or with some ice-cream :D.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.