Serves 1
Directions
- 1In a salad bowl, mix the butter with the sugar.
- 2Add the flour, yeast and salt to the mixture.
- 3Spread the dough in a 20cm mold.
- 4Bake at 170°C for about 20 minutes.
- 5Dilute the cornstarch in a little water.
- 6Cook the vanilla dessert cream and diluted cornstarch over medium heat until boiling.
- 7Pour the cream over the biscuit.
- 8Refrigerate for at least 4 hours before unmolding.
- 9After cooling, add caramel and let it set.
Ingredients
- 100 g soft butter
- 25 g sugar
- 150 g flour
- 0.5 tsp salt
- 0.25 tsp baking powder
- 2 cans vanilla dessert cream
- 60 g cornstarch
- a little water
- caramel
Equipment
salad bowl20cm mold
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert