Galette Au Rhum Et Aux Dattes Daterum Pie Recipes

Steps:

• Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
• Blend Eagle Brand and rum in medium sized bowl.
• Gradually add gelatin and stir.
• Chill a short time until mixture starts to thicken.
• Whip cream and gently fold into milk mixture.
• Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
• Sprinkle optional chocolate and/or coconut on top and enjoy!
• Cook time includes chilling time.

Steps:

• Cut the dates into cubes, soak them into the Rum + orange blossom water +water and set aside at least 30 minutes, then mash everything like mash potatoes.
• Heat the milk on low heat, but don't let it boil.
• In a big bowl, beat the egg + the yolk and sugar until light and fluffy.
• Beat in cornstarch, and then add hot milk.
• Put the cream back to heat (olala, I don't know how to say that haha),stirring until thick.
• Turn the heat off, and add butter, stir until completely melted. Set aside and let cool a little bit.
• Add the date mixture and mix until well blended.
• Preheat oven at 350°F.
• Place the first puff pastry sheet on waxed paper or parchment paper on.
• a cookie sheet (I don't know if that's the good word, you know the big thing in the oven, not the rack, olalala !).
• Spread the cream on it, leaving 2 centimetres all around, that you will.
• brush a little, with water so the second sheet can be sealed (I hope.
• that makes sense!).
• Put a whole date or a little something made in ceramic, and the person who finds it, needs to make another cake and share it with you!
• Put the second puff pastry sheet, press all around to seal, and (how am I going to say that?! haha) take the dough that is under, on top, to seal it completely.
• Mix one tablespoon of water + 1 egg yolk and brush the top of the galette,.
• then with a knife, carefully and lightly draw things like it did on the picture, or what you want.
• Bake for 10 minutes in the middle of the oven, then reduce to 300°F and bake for 10 more minutes.
• Take out of the oven, and brush with 1 tablespoon of water + 1 tablespoon.
• of superfine sugar and bake for another 10 minutes.
• This is better the next day, it's more flavourful, it's wonderful served warm alone, or with some ice-cream :D.

Steps:

• In a small bowl place pecans and pour in brandy; let sit 30 minutes.
• Preheat oven to 400°.
• In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
• Stir in melted butterand brandied nuts.
• Pour into pie shell.
• Cover crust edges with narrow strips of foil to prevent over browning.
• Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden.
• A knife inserted 1/2 way between edge and center will come out clean.
• Serve warm or cold topped with whipped cream or vanilla ice cream.

Steps:

• Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
• Add sufficient cold water to bind the ingredients together.
• Turn on to a floured board, and roll the pastry into a long strip.
• Fold it in three, and press the edges together.
• Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
• Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
• It is then ready for use.

Steps:

• preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat.
• add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.

Steps:

• For crust: Preheat oven to 350 degrees. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes. Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
• For filling: Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160 degrees, about 3 minutes. Remove bowl from over water. Stir in rum. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
• Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
• Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).
• Run small knife around sides of pan. Arrange pineapple on top of pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.