Strawberry Marshmallow Pie
Ingredients
Part Acabamento
Part Preparo
Process
01. Using a rolling pin, roll out the Base for Sweet Pie dough until it reaches a thickness of approximately 5 mm.
02. Line the pie molds (23 x 3 cm) with the dough and pierce with a fork.
03. Bake at 180°C for approximately 25 minutes in a deck oven or until golden brown.
04. Cool.
05. Place the Cremulzin Ready Pastry Cream and the cream cheese in a bowl and mix until smooth. Set aside.
06. Using a spatula, spread part of the reserved cream (200 g) on the bottom of each pie crust.
07. Using a piping bag with a smooth tip, spread 150 g of Zeelandia Strawberry Filling over the cream.
08. Using a spatula, spread 250 g of the Cremulzin Pastry Cream over the Zeelandia Strawberry Filling.
09. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 150°C for approximately 20 minutes.
FINISHING
01. Place water and sugar in a saucepan and mix. Using a brush and water, clean the rim of the pan.
02. Heat over low heat and cook until it reaches 121°C or until a thread stage syrup is obtained.
03. Before the syrup reaches the desired point, place the egg whites in the mixer and beat at high speed (speed 3), gradually adding the powdered sugar until stiff peaks form. Use a balloon whisk.
04. Add the syrup to the beaten egg whites and beat until slightly cool.
05. Add the Zeelandia Strawberry Filling and mix manually until homogeneous.
06. Using a piping bag with a star tip, pipe the strawberry marshmallow onto the reserved pies.
07. Using a torch, caramelize the strawberry marshmallow.
Yield
4 Units of 1000 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Piping Bag , Spatula , Saucepan , Balloon Whisk , Scale , Brush , Container , Pie Mold , Smooth Tip , Thermometer , Torch , Star Tip , Whisk (Fouet)
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 173 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 20 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 5.2 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 60 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Strawberry Marshmallow Pie
Ingredients
Part Acabamento
Part Preparo
How to make it
PREPARATION
01. Using a rolling pin, roll out the Base for Sweet Pie dough until it reaches a thickness of approximately 5 mm.
02. Line the pie molds (23 x 3 cm) with the dough and pierce with a fork.
03. Bake at 180°C for approximately 25 minutes in a deck oven or until golden brown.
04. Cool.
05. Place the Cremulzin Ready Pastry Cream and the cream cheese in a bowl and mix until smooth. Set aside.
06. Using a spatula, spread part of the reserved cream (200 g) on the bottom of each pie crust.
07. Using a piping bag with a smooth tip, spread 150 g of Zeelandia Strawberry Filling over the cream.
08. Using a spatula, spread 250 g of the Cremulzin Pastry Cream over the Zeelandia Strawberry Filling.
09. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 150°C for approximately 20 minutes.
FINISHING
01. Place water and sugar in a saucepan and mix. Using a brush and water, clean the rim of the pan.
02. Heat over low heat and cook until it reaches 121°C or until a thread stage syrup is obtained.
03. Before the syrup reaches the desired point, place the egg whites in the mixer and beat at high speed (speed 3), gradually adding the powdered sugar until stiff peaks form. Use a balloon whisk.
04. Add the syrup to the beaten egg whites and beat until slightly cool.
05. Add the Zeelandia Strawberry Filling and mix manually until homogeneous.
06. Using a piping bag with a star tip, pipe the strawberry marshmallow onto the reserved pies.
07. Using a torch, caramelize the strawberry marshmallow.
Tips
Yield
4 Units of 1000 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Piping Bag , Spatula , Saucepan , Balloon Whisk , Scale , Brush , Container , Pie Mold , Smooth Tip , Thermometer , Torch , Star Tip , Whisk (Fouet)
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 173 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 20 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 5.2 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 60 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.