CookEat Recipe
Rice Cakes Chantilly
Rice Cakes Chantilly Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2843. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Rice egg filling centre≥74°C, cool promptly to ≤4°C before whipped-cream topping/holding; blind-baking beans retained separately. Limites : Pie-plate diameter, rice swelling/filling capacity, pastry parent yield and Chantilly coverage untested.
Method
Steps
Step 1
Make No756 ONCE before allocating pastry: sift its pound flour and half-teaspoon salt, add the separate 237 mL ice water for dough, work into a smooth dough and rest cool fifteen minutes. Wash the pound butter in a separate quart (about 946 mL) ice water, drain and chill it; do not add washing water to the dough. Enclose butter in dough; roll and fold in thirds SIX times, chill/rest twenty minutes after fold two and again after fold four, then chill after fold six. Weigh SIX OUNCES (about 170 g) FINISHED paste for the pie shell and reserve any surplus safely; starting inputs do not imply a fixed finished yield. Flour the rolling table with the separate unquantified flour required by No756.
Step 2
Wash/drain FOUR OUNCES dry rice, simmer in pint milk with salt/half vanilla bean forty-five-minute guide. Off heat mix TWO OUNCES sugar, HALF GILL cream, ONE whole egg and ONE additional yolk; remove/retain vanilla bean.
Step 3
Roll SIX OUNCES measured FINISHED No756 pastry and line bottom/sides of ONE selected pie plate. Cover with lightly buttered paper, fill with dry beans and blind-bake twenty minutes; remove paper/beans. Pour rice mixture into baked shell and oven-set twenty-five-minute guide to egg centre≥74°C; cool/rest ten minutes.
Step 4
Whip SEPARATE GILL cream stiff, add ONE OUNCE powdered sugar and six drops vanilla, beat one minute and spread over cooled safe rice cake. Dust with separate unmeasured sugar and serve.
Step 5
Preparation information: No756 embedded processing aid: separate ice water for washing pound of butter, one quart; not dough water — 946 Millilitre.
Step 6
Preparation information: Reusable dry beans for blind-baking weight — amount unprinted.
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