Discover an original pie recipe with lychee.
For 6 people | Preparation time: 40 min | Cooking time: 40 min | Rest: 6 hours
Ingredients for the pie shell:
250 g butter,
200 g of powdered sugar,
4 egg yolks,
10 g of baking powder,
300 g flour,
1 pinch of salt.
Ingredients for fried lychees:
55 g caster sugar
30 g of butter,
300 g of lychees,
3 cl of lychee liqueur.
Ingredients for Bavarian Rose:
3 sheets of gelatin,
60 g of powdered sugar,
3 young eggs,
25 cl of milk,
2 drops of rose aroma,
25 cl of liquid cream with 30% fat.
Prepare the pie shell:
Mix with the beater softened butter and sugar. Add egg yolks, sifted baking powder with flour and salt. Continue mixing.
Filmer and put in the refrigerator for 3 hours minimum.
Roll out the dough, butter the pie circle and cut the dough. Put the dough in the circle on a baking sheet covered with a silicone mat. Bake at 180 ° C (th.6) for 20 minutes and set aside on a wire rack.
Prepare the fried lychees:
Melt the sugar in a saucepan over low heat. Add the butter, mix well with a wooden spoon. Add lychees and liqueur to the pan. Cook over low heat for 15 minutes. Then book.
Prepare the Bavarian:
Put the gelatin to soak in cold water.
In a salad bowl or bowl, mix the sugar and the egg yolks. Add the mixture to the saucepan with boiling milk and cook until thickened. Out of the heat, drain the gelatin and put in the cream. Cool the set as fast as possible. Stir in the aroma of rose with the cold cream mounted.
Dressage:
Fill a mold of 6 half spheres with Bavarian and put in the freezer for 6 hours minimum. Fill the bottom of the pie with the cold seared lychees and cover with the half spheres of bavaroise. Use a cookie cutter to cut shapes into a sugar dough or almond paste for the finishing touch.
