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Print Recipe
Fig and Cheese Souffle Pie Recipe
Autumn fruits are the most delicious! And if you are a little bored with Apple pies, then I will offer an alternative. I don't think you've ever tasted such a pie before. Open sand cake with a cloud of the most delicate cheese souffle and fresh figs. It's Fig season, and it's worth a try.
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cheese souffle:
Filling:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cheese souffle:
Filling:
Instructions
  1. Chop the flour with a knife with cold butter into crumbs.
    Chop the flour with a knife with cold butter into crumbs.
  2. Add salt, powdered sugar, egg and molasses.
    Add salt, powdered sugar, egg and molasses.
  3. Quickly knead the dough, gather it into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.Since the quality of flour is different, then be guided by the situation. If the dough is very tight, add 1 tablespoon of water. If very soft, add 1-2 tablespoons of flour. The dough should be soft and elastic, but not steep.
    Quickly knead the dough, gather it into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.Since the quality of flour is different, then be guided by the situation. If the dough is very tight, add 1 tablespoon of water. If very soft, add 1-2 tablespoons of flour. The dough should be soft and elastic, but not steep.
  4. Meanwhile, prepare the cheese souffle.It is better to cook in non-stick dishes or in a water bath, as the mass may burn. In 250 ml of fat (33%) cream, add grated cheese, heat while stirring, so that the cheese is completely dissolved in the cream.
    Meanwhile, prepare the cheese souffle.It is better to cook in non-stick dishes or in a water bath, as the mass may burn.
In 250 ml of fat (33%) cream, add grated cheese, heat while stirring, so that the cheese is completely dissolved in the cream.
  5. Mix the yolks with the flour and 50 ml of the remaining cream.
    Mix the yolks with the flour and 50 ml of the remaining cream.
  6. Add the egg yolks and flour to the cream-cheese mass while stirring, then add the sugar. Stir very intensively and continuously. Boil until thick. the mass should resemble liquid processed cheese. Remove from heat and cool slightly.
    Add the egg yolks and flour to the cream-cheese mass while stirring, then add the sugar. Stir very intensively and continuously. Boil until thick. the mass should resemble liquid processed cheese. Remove from heat and cool slightly.
  7. Meanwhile, whisk the whites with a pinch of salt to a fluffy, stable mass. And gently use a spatula to mix them into the cheese mass.
    Meanwhile, whisk the whites with a pinch of salt to a fluffy, stable mass. And gently use a spatula to mix them into the cheese mass.
  8. Here is such a lush mass you should get.
    Here is such a lush mass you should get.
  9. Remove the dough from the refrigerator. Roll out 2/3 of the dough into a layer and distribute it over the form, forming the sides. Often prick with a forkI have a form of 20*30 cm, but you can take a slightly larger form, since I have a small amount of dough and mousse left (I made another 10 cm tartlet).
    Remove the dough from the refrigerator.
Roll out 2/3 of the dough into a layer and distribute it over the form, forming the sides. Often prick with a forkI have a form of 20*30 cm, but you can take a slightly larger form, since I have a small amount of dough and mousse left (I made another 10 cm tartlet).
  10. Pour the cheese souffle into the mold and smooth it out with a spatula.
    Pour the cheese souffle into the mold and smooth it out with a spatula.
  11. Place the sliced fresh figs on the souffle. From the remaining dough, you can make a grid or decoration. I made leaves on the side. I cut them out with a mold, laid them out overlapping and pressed them with the edge of a fork, imitating a vein.
    Place the sliced fresh figs on the souffle.
From the remaining dough, you can make a grid or decoration. I made leaves on the side. I cut them out with a mold, laid them out overlapping and pressed them with the edge of a fork, imitating a vein.
  12. In this form, send the pie to a cold oven. Set the temperature to 110-120°C and bake the pie 1h20m - 1h30m. Do not raise the temperature, otherwise the souffle will burn on top, and the inside will remain raw.
    In this form, send the pie to a cold oven. Set the temperature to 110-120°C and bake the pie 1h20m - 1h30m. Do not raise the temperature, otherwise the souffle will burn on top, and the inside will remain raw.
  13. Determine readiness by shaking the mold slightly. The souffle will be elastic when it shakes.You can eat it warm or let the pie cool and ripen overnight in the refrigerator. After cooling, the souffle becomes more dense. But still it is so tender and airy that when slicing, be careful, cut very carefully. The pie is moderately sweet. The cheesy taste is set off by fruit notes of figs. And if you like it sweeter, you can lightly pour the pie on top of the melted honey when serving. But this is for an Amateur.
    Determine readiness by shaking the mold slightly. The souffle will be elastic when it shakes.You can eat it warm or let the pie cool and ripen overnight in the refrigerator. After cooling, the souffle becomes more dense. But still it is so tender and airy that when slicing, be careful, cut very carefully.
The pie is moderately sweet. The cheesy taste is set off by fruit notes of figs. And if you like it sweeter, you can lightly pour the pie on top of the melted honey when serving. But this is for an Amateur.
  14. As for cheese, it is better to take dense fat cheeses with a bright taste. I chose cheddar, but it can be Gouda, Emmental or another of your favorite cheeses, or even a mixture of them.
    As for cheese, it is better to take dense fat cheeses with a bright taste. I chose cheddar, but it can be Gouda, Emmental or another of your favorite cheeses, or even a mixture of them.
  15. Bon appetit.
    Bon appetit.

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