Klasický dýňový koláč
Chcete-li soustředit chuť dýňového koláče, je těsto dýně opékané předtím, než se vypere. Čerstvá šlehačka je chladným kontrapunktorem k zázvorě, muškátovému oříšku a skořici.
Zdroj: Martha Stewart Living, listopad 2005
Výtěžek
Složení
Pokyny
Cookovy poznámky
Budete potřebovat 10-palcové koláče pro tento recept spíše než standardní 9-palcový.
Simon
26.04.2023 @ 22:57
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“If you want to concentrate the taste of pumpkin pie, the pumpkin dough is roasted before being washed. Fresh whipped cream is a cool counterpoint to ginger, nutmeg, and cinnamon. Source: Martha Stewart Living, November 2005 Creates two 10-inch diameter sheets Yield Composition 1 sugar pumpkin (about 4 pounds), halved or 3 cups firm canned pumpkin 1 1/2 recipes Flaky Pate Brisee Universal flour for work surface 7 large eggs 1 tablespoon heavy cream 1 1/2 cups plus 2 tablespoons packaged light brown sugar 2 tablespoons cornstarch 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1 teaspoon pure vanilla extract 1/4 teaspoon ground nutmeg 3 cups evaporated milk White creams, for serving Instructions 1. Preheat the oven to 425 degrees. If using fresh pumpkin, roast the pumpkin, cut side down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight. 2. Reserve 1/4 of the dough to make decorations for leaves. Roll out the remaining dough on a lightly floured work surface; divide in half. Roll each half into a 14-inch circle. Fit circles into two 10-inch pie plates; trim edges as needed. Freeze until firm, about 15 minutes. 3. Roll out reserved dough to 1/8-inch thickness. Transfer to a baking sheet and freeze until firm, about 15 minutes. Using a leaf-shaped cutter or a paring knife, cut out leaves from the dough. Freeze until chilled, about 10 minutes. 4. Reduce oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of crusts with egg wash; arrange leaves around edges and press to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment paper; fit into pie shells and fill with pie weights. Freeze until firm, about 10 minutes. 5. Bake crusts for 10 minutes. Remove weights and parchment; bake for 5 minutes more. Let cool completely on a wire rack. 6. If