Today is a lazy Sunday. Rainy, slow, sultry. Somewhat sleepy. For some more than a bit – my roommate is snoreing beside me, he fell asleep watching Wimbledon. But this Sunday I’ll remember by a nice trip, new discoveries and new knowledge. Which have nothing to do with this cake because I made it last weekend :)
Today was the first time I was at the flea market (yes, I’m 30 years old). As my newfound passion for photographing food demands, I need to increase stock of cooking equipment so I decided that a flea market would be a good place for it. The rain spoiled my plans a bit and my roommate and I were not able to visit even half of the market, but we still found some nice stuff. Three old coffee cups for 0,50 €. A beautiful sauce bowl for 0,70 €. Six pieces of vintage cutlery for 2 €. And my favorite, a huge circular wooden board for 4 € (here I think I might have been ‘robbed’, I’m definitely not of bargaining). You might recognize these pieces in some of my future photos :)
The conclusion is that I need to go again – when there are no threatening clouds, and when I have at least two hours time to see everything. I also have to focus on my negotiation skills because I somehow think that I could have gotten that board for 3 € … Anyway, Matejka revealed flea markets! I also revealed home made pasta, but we’ll get to that another time.
My roommate just woke up from a nap, looked at what I was doing, pointed his finger at the above photo and said: ‘You can write that I loved this’ … So here, I did :)
And these photos speak for themselves. Pie crusts, Bavarian cream with rum instead of brandy, fresh fruit. Excellent, creamy and delicious combination you can make the entire year. And the Bavarian cream is so nice itself you’re free to use it independently as a cold desert.
- 150 g flour
- 40 g powdered sugar
- pinch of salt
- 60g butter
- 1 egg yolk
- 250 ml milk
- 1 vanilla pod
- 3 egg yolks
- 80 g sugar
- 1 tablespoon rum
- 10 g gelatin leaves
- 200 ml whipping cream
- + blueberries and a bit of powdered sugar
- Of all the ingredients knead a dough. It might crumble, but be persistent, when everything unites it will be ok. Roll out to a thickness of about 2 mm and cut circles of appropriate size. Put them in greased molds (you can use muffin tins, mini-pi tins, or silicone molds), press well and fix if you see some cracks. Needle each basket needle with fork and then place in the freezer for 20 min.
- Preheat the oven to 180 ° C and bake for 15-20 min, or until brown. Chill.
- Soak the gelatin leaves in cold water. Mix eggs and sugar until the sugar is dissolved. Halven the vanilla pod lengthwise and scrape the seeds from it. Mix the milk with rum and vanilla pod seeds and bring to a boil. Combine part of the milk mix with egg yolks, then pour the egg yolks into the rest of the simmering milk. Simmer, stirring, until the mixture thickens slightly (about 5 minutes). Remove from heat. Then drain the gelatin and stir it into the cream. Make sure it is well dissolved. Cool the cream. When it starts to squeeze, mix in 200 ml of whipped cream.
- Fill each basket to the top with cream using a piping bag. On the top arrange fresh blueberries and sprinkle with powdered sugar. You should have some leftover cream - just put it in some glasses and serve cold.
- Bon appetit!.