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Suggest a better descriptionTo prepare the pate royale, sift 2 cups flour onto a work surface & make a well in the center. Place the salt, 1-1/2 tsp. sugar, 1/2 lb. butter, 2 egg yolks, & cream in the well. Mix the liquid ingredients in the well with the fingertips, gradually incorporating the flour. Knead with the heel of the palm to obtain a smooth dough. Work the dough as little as possible. Chill the dough at least 30 minutes before rolling out. Meanwhile, prepare the almond cream by creaming 6 tablespoons butter & beating in the almonds & confectioners sugar. When the cream mixture is well blended, whisk in the egg. Beat in the rum & the cornstarch, whisking until the mixture is light & smooth. Set aside. To make the pastry cream, scald the milk with the lemon peel & vanilla extract. Whisk together the remaining 2 yolks, the remaining 1/4 cup sugar, & the remaining 2 tablespoons flour. Pour the scalded milk into the yolk mixture, whisking constantly, & return mixture to saucepan. Boil vigorously for 3 minutes, stirring continuously to prevent scorching. Remove from heat, add remaining butter, & leave to cool. Preheat oven to 425 F. Remove chilled pate royale from the refrigerator & roll out to 1/8 inch thickness. Line a 9-inch flan ring or French tart pan with the pastry dough. Combine the almond cream with the cooled pastry cream & spoon the mixture into the pie shell. Plunge the peaches into boiling water for 30 seconds; rinse under cold water. Remove the skins & slice each peach into 8 wedges. Arrange the peach slices on top of the filling in a decorative pattern. Bake in oven for 25 to 30 minutes or until the almond filling is puffed & browned. HARVEST RESTAURANT BRATTLE ST., CAMBRIDGE WINE:J. PERRIER CHAMPAGNE CUVEE-ROYAL 73 From the
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1359 | ||
Calories from Fat: 1032 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.7g | 153 % | |
Saturated Fat 57.9g | 289 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 1916.2mg | 590 % | |
Sodium 196.8mg | 7 % | |
Potassium 342.3mg | 9 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 56.4g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1359
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