Here is one of my creations and this pie may surprise your guests and probably yourself! The tonka bean has flavors of coffee, pistachio, almond, vanilla … The pie is crisp with a rich, creamy and mysterious! You can of course make creme brulee with tonka bean in jars, or a creme brulee pie with other flavors, such as coffee, pistachio or vanilla.
Recipe for “Tonka bean crème brûlée pie” for 4 people:
-210g of flour
-125g of soft butter
-35g icing sugar
-25g almond powder
-50g of egg
-5 egg yolks
-250ml semi-skimmed milk
-250ml full cream
-80g of sugar
-40g of whole milk powder
-4 tonka beans (+2 for decoration)
-1+1/2 sheets of gelatin
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the robot. Or by hand!
Add the beaten egg in advance and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Now here’s this new tip for getting the perfect dough. This is how many great pastry chefs do it. Forget the bean method!
Put a strip of stretch film and then a second strip in a cross pattern. Apply the film to the famous corner of the dough.
Fill with flour to the brim!
Then close the whole thing like a small bag. The dough is almost ready to go in the oven WITH the bag of flour! Yes, it won’t melt! The flour will even puff up, pressing the dough against the edge of the circle! All that’s left to do is put it in the fridge for 30 minutes while the oven heats up. These bags are reusable and do not melt, as long as you use microwave-safe ones!
For those who don’t want to, there is still parchment paper and beans, that works very well too.
Let it sit in the fridge while the oven preheats to 180°C.
Bake for 35 minutes or until the pastry is cooked, because when the crème brûlée is cooked at 95°C, the pastry will not cook anymore!
Remove the dough from the oven by removing the bag of flour. Leave the dough in the circle.
Set the oven to 95°C.
Here is what the tonka bean looks like coming from French Guyana!
Put in a saucepan the milk, the cream and half the sugar. Grate the tonka beans over this pan.
Put on low heat until boiling and let infuse 10 minutes.
Put the 5 egg yolks, the other half of the sugar and the milk powder in a bowl. Do not bleach!
Reheat the infused milk and pour over the yolks.
Put everything back on low heat and without stopping to mix, bring to 85°C, so cook like a custard!
Remove from heat and add gelatin. Mix well.
Strain the tonka bean through a sieve.
Pour into the bottom of the cooked sweet pastry (leaving the circle!!) and put back in the oven at 95°C for 1h15. If there is too much cream, pour the rest into ramekins and bake with the pie! It all depends on the size of the circle chosen…
Remove from oven and let cool completely. Once everything is at room temperature, place in the refrigerator for at least 3 hours.
Twenty minutes before serving, sprinkle the top of the pie with sugar and caramelize with a blowtorch. Put back in the fridge for 15 minutes to refreeze the cream and sugar.
Serve by decorating with 2 more tonka beans!