Today I bring a classic within a classic. It can almost be called the "king of vintage desserts", not only because of its appearance, but also because of its crafting elements. In some of these "old-fashioned" recipes, there is indeed a charm that we cannot forget. It's not the top of dessert (at least for now), but it has its charm. Today I share with you how to make a classic Pijama dessert.
Peach Melba is a famous dessert that has always been a classic in Europe and is also popular in many other parts of the world. This vanilla ice cream sauce, a mixture of peach and raspberry, originated in Paris, France, and was created in the late 19th century by French chef Auguste Escoffier for Australian opera singer Nellie Melba. The name comes from Ms. Nellie Melba at the time, who was the most famous opera singer at the time. They called it "pijmelba", and by adapting to the language, it eventually became "pijama".
Keywords: formulation materials
Caramel sauce:
100 g sugar
10 g water
Quiches (8 servings):
4 large eggs
2 large egg yolks
750 ml whole milk
175 g sugar
10 g vanilla extract or half vanilla pod
Cream (4 servings):
200 g fat cream
20 g powdered sugar
Garnish (4 servings):
8 small pineapple slices or 4 large pineapple slices
4 1/2 peach syrup
16 candied cherries
8 scoops vanilla ice cream
8 Russian cigarette rolls
Ice cream toppings
Keywords: production steps
<h1 class="pgc-h-arrow-right" data-track="44" > make caramel for fruit pies. </h1>
1: Add sugar and water to a saucepan.
2: Cook over medium heat without stirring until it starts to bubble.
3. Once it starts to bubble, we can stir it with a spoon.
4) We put it on fire until it turns golden, but not too dark. Otherwise the result will be bitter.
5: Turn off the heat and pour the caramel into the mold (diameter 8 cm).
6. Shelve.
<h1 class="pgc-h-arrow-right" data-track="51" > make quiches. </h1>
1. Preheat oven to 160ºC.
2: In a saucepan, pour in the milk and add the herbs. Place it on medium heat and let it simmer slowly. Turn off the heat and remove from the heat.
3: In a medium bowl, add the eggs, egg yolks and sugar. Stir, but try not to introduce air, stirring gently to dissolve the sugar.
4: Pour hot milk over the egg mixture and stir gently. Remember that we must integrate the ingredients without introducing air into the mixture to avoid holes in the custard.
5: Place the mold on a baking sheet and pour the mixture on the mold. Cover the surface with aluminum foil and place in the oven at a medium height.
6: Pour boiling water into the tray until it reaches half of the mold.
7: Turn off the oven and bake for 60 minutes.
8. Before removing the pie from the oven, check that it is finished.
9: Remove the tarts from the oven and allow them to cool completely on the shelf.
10. Once they have cooled, refrigerate them for 24 hours.
Prepare the light cream.
1) Before we prepare to whip the cream, we must make sure of two things:
a. The cream must be cooled 24 hours before use.
b. The bowl we want to use to make the whipped cream must be cold. I recommend using an aluminum bowl and freezing for 20 minutes before stirring.
2: Pour the cream into a freezer bowl and stir at low speed with an electric blender.
3: Once the cream begins to form hard peaks, add sugar little by little and stir all the time. Gradually increase the speed, but do not reach the maximum speed, it is best to use a medium speed.
4: Before beating the cream, add vanilla essence and beat until the perfect whipped cream. Be sure not to overste, otherwise the cream will become lumpy like butter.
5: Cover with plastic wrap and cool until use.
< h1 class="pgc-h-arrow-right" data-track="70" > assemble desserts. </h1>
<h1 class="pgc-h-arrow-right" data-track="71" >6, prepare the plate where we want to show dessert. </h1>
7. Pass the knife through the side between the mold and the tart, invert it and insert the knife from one side again to break the vacuum and let the caramel fall on the tart.
8) If we like to add more caramel, we can pour a little on it (previously made).
9: Serve with sliced pineapple cut in half, syrup peaches (cut into wedges in my case), two spoonfuls of vanilla ice cream and whipped cream.
10. Finally decorate with some candied cherries, sprinkle on the ice cream, a few Russian cigarettes and ice cream top hats.
note
1) I used a tart mold with a diameter of 8 cm, but you can use other sizes by adjusting the amount distributed in it.
2, you can use vanilla extract or natural semi-vanilla pods.
3, it is important not to stir the mixture, but to stir to avoid adding air. This may cause holes in the custard paste to appear on the side.
4. Dessert ice cream can be purchased by homemade or in stores.
5) In my case, I use vanilla ice cream, but you can go with all kinds of ice cream you want.
6, dessert I used pineapple and peach syrup, is a pijama dessert with the classic fruit. You can use other fruits as you please.
7. The fruit pie can be refrigerated for 4-5 days.