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Ingredients
4 cups pastry cream (recipe follows)
7 large eggs
1 cup sugar
1 cup all-purpose flour
2 tablespoons butter, melted, plus butter for greasing the pan
6 ounces semi-sweet chocolate
1 cup confectioners' sugar
1 teaspoon light corn syrup
½ cup sliced almonds, toasted
Nutritional analysis per serving (10 servings)
54 grams carbs; 139 milligrams cholesterol; 360 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 2 grams fiber; 53 milligrams sodium; 7 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare and chill pastry cream.
- Step 2
Preheat oven to 350 degrees.
- Step 3
In two mixing bowls, separate the egg yolks and whites. Add ½ cup sugar to each bowl. Beat the egg whites until moderately stiff, but not dry. Beat the yolks at high speed until light yellow and thick, about 3 minutes. Fold one third of the egg whites into the yolks, then fold in the remaining whites. Gradually add the flour, folding in with a spatula. Fold in the melted butter.
- Step 4
Pour the batter into a 10-inch greased springform pan. Bake for about 25 minutes, or until the surface is golden and the center is dry when tested with a toothpick. Remove from the oven and cool thoroughly.
- Step 5
Combine the chocolate with 2 tablespoons of water, and melt in a microwave oven or double boiler. Reserve. Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness. Reserve 1 ½ cups of the pastry cream for the sides of the cake, and spread the remaining cream on one layer. Top with the second layer.
- Step 6
Top the cake with the chocolate mixture. Combine confectioners' sugar, corn syrup and 1 tablespoon of water. Mix well. Place in a piping bag with a ⅛-inch tip. Pipe spiral lines starting from the center of the cake. Score lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.
Private Notes
Comments
Pastry Cream Total time: 15 minutes, plus several hours for chilling 1/2 cup sugar 3 1/2 tablespoons cornstarch 6 large eggs 1 tablespoon butter 2 cups milk 2 cups light cream 1 teaspoon dark rum 1/2 cup heavy cream. 1. In the bowl of a mixer, combine the sugar, cornstarch and eggs. Beat until light in color and thick, about 3 minutes. Set aside. 2. In a large saucepan (about 6 quarts), combine the butter, milk and light cream. Bring to a boil, and whisk in the egg mixture. Boil for 1
Pastry Cream Total time: 15 minutes, plus several hours for chilling 1/2 cup sugar 3 1/2 tablespoons cornstarch 6 large eggs 1 tablespoon butter 2 cups milk 2 cups light cream 1 teaspoon dark rum 1/2 cup heavy cream. 1. In the bowl of a mixer, combine the sugar, cornstarch and eggs. Beat until light in color and thick, about 3 minutes. Set aside. 2. In a large saucepan (about 6 quarts), combine the butter, milk and light cream. Bring to a boil, and whisk in the egg mixture. Boil for 1
Denise, Do you have the rest of the instructions? Does anyone?
Full recipe can be found here, https://www.nytimes.com/1997/01/22/garden/the-parker-house-grant-ate-pie-here.html
Recipe says Pastry Cream recipe follows - but I don't see it.
How many home cooks own 10-inch springform pans? Not many, and not this one, unfortunately.