FRIJE

Instructions

• 1.   For the dough:
  Sift the flour and salt.
• 2.   Pour the yeast diluted in warm milk into the center.
• 3.   Incorporate enough flour to form a soft dough.
• 4.   Score it.
• 5.   Dust it with flour.
• 6.   Cover it with a cloth and let it rise for 30 minutes in a warm place.
• 7.   Then, incorporate the egg, sugar, and remaining flour,
• 8.   And finally the butter.
• 9.   Beat vigorously for 10 minutes until the dough comes away from the sides.
• 10.   Let it rise for 30 minutes.
• 11.   Punch down the dough (remove the air by pressing your fist into the dough)
• 12.   Then wait another 30 minutes.
• 13.   Grease and flour a baking sheet. Knead the risen dough for a few moments.
• 14.   Roll it out into a 2cm thick disk.
• 15.   For mini-tropéziennes, cut out disks using a pastry ring.
• 16.   Place them on the baking sheet and let them rise again for 30 minutes.
• 17.   Preheat the oven to 180°C (350°F).
  Melt and cool the ingredients for the glaze,
• 18.   Then brush the dough with it.
• 19.   Bake in the oven for 25 minutes.
• 20.   For the cream:
  Bring the milk to a boil with the split vanilla bean and let it infuse for 20 minutes.
• 21.   Beat the egg yolks with the sugar until pale,
• 22.   incorporate the flour and cornstarch
• 23.   and gradually add the warmed milk.
• 24.   Transfer to a saucepan and boil for 1 minute while stirring.
• 25.   Then let it thicken gently over medium heat while stirring constantly. The cream should coat the spoon well.
• 26.   Stir in the orange blossom water.
• 27.   When it has reached a good consistency, pour it into a bowl
• 28.   then dust it with powdered sugar. Let it cool first at room temperature, then in the refrigerator.
• 29.   Meanwhile, fold the beaten egg whites into the pastry cream.
• 30.   When the biscuit is cooked, remove it from the oven and wait for it to cool
• 31.   before cutting it in half horizontally with a large serrated knife.
• 32.   Cover the bottom disk with a thick layer of cream.
• 33.   Then place the second disk on top.
• 34.   Decorate with large sugar grains.
• 35.   Enjoy!

Notes & Suggestions

• Source: marmiton

Nutritional information *