Hi guys, today there's a confectionery class at Sabor de Festa! I will teach you all the details on how to prepare the original recipe for the legendary, unforgettable and famous Dutch Pie. Enjoy! Chef Álvaro Rodrigues Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ -------------------------- -------------------------------------------------- -------- Contact for new partnerships WhatsApp (11) 95551-0698 ------------------------------- -------------------------------------------------- --- Also follow us on Instagram / chefalvarorodrigues --------------------------------------- --------------------------------------------- Bound handouts related to the topic PARTY CAKES - 30 RECIPES COFFEE SHOP CAKES – 40 RECIPES CHRISTMAS SECRETS – 38 RECIPES SAVINGS FOR PARTIES (BAKED AND FRIED) – 42 RECIPES - LAUNCH!!! GOLDEN COLLECTION - 50 RECIPES (25 sweet recipes + 25 savory recipes) For more information contact us on WhatsApp (11) 95551-0698 ---------------------- -------------------------------------------------- ------------ RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ Callebaut - https://www.callebaut.com/pt-BR ------ -------------------------------------------------- ---------------------------- DUTCH PIE INGREDIENTS 1 package of Calipso biscuits (120 g) 12/15 good quality Maisena biscuits “DUTCH” CREAM 200 g of chilled and chopped unsalted butter 1 1/3 cup (tea) of refined sugar (240 g - use in 2 stages) 1 spoon (coffee) of Bombay vanilla extract 1/2 small box of cream UHT milk at room temperature (100 g) 1 can of whey-free cream at room temperature (300 g) 2 tablespoons of cognac or dark rum (30 ml – optional) 1 level tablespoon of white gelatin unflavored (4 g) in 40 ml of cold, filtered water See all the details on preparing the cream, final assembly and topping through the video available on the Sabor de Festa YouTube channel. TOPPING 150 g callets of milk chocolate 40.7% Callebaut 1/2 small box of UHT cream at room temperature (rest of the box) DECORATION 50 g shavings of milk chocolate bar 40.7% Callebaut CHEF'S TIPS If desired, add two medium egg yolks passed through a sieve at the beginning of the recipe and follow the same steps shown in the video. It's optional! It is not recommended to replace butter with another type of fat. The use of cognac or Stock liqueur is also optional and can be replaced with orange zest, lemon zest (Tahiti or Sicilian), among other flavors. If the Dutch Cream has a slightly curdled final result, follow the instructions in the video. When final assembling, place chocolate shavings between the two layers of cream. Let the Dutch Pie freeze for a few hours or until the next day. Always serve chilled! The yield will be a pie measuring 24/25 cm in diameter x 5 cm in height, which can yield between 12/14 slices. Freezing can be for up to 45 days or up to two days in the refrigerator. I hope you have great success with this delicious and famous pie from the 80s! Chef Álvaro Rodrigues ----------------------------------------------- ------------------------------------- WATCH ALSO: BIRTHDAY BRIGADEIRO CAKE - • CHEF ÁLVARO RODRIGUES - BRIGADEI CAKE... PASSION FRUIT ICE CREAM - • CHEF ÁLVARO RODRIGUES - MASK ICE CREAM... PRESTIGIO ICE CAKE - • THE BEST PRESTIGIO CAKE OF ALL... CHOCOLATE MOUSSE - • THE BEST CHOCOLATE MOUSSE PIE... WHITE MANJAR - • TROPICAL WHITE MANJAR - A RECIPE... ICE LEMON PIE - • CHEF ÁLVARO RODRIGUES - ICE PIE LEM... CHEESECAKE - • CHEF ÁLVARO RODRIGUES - CHEESECAKE WITH... GUAVABA AND YOGURT MOUSSE - ZERO SUGAR - • AN AMAZING GOI MOUSSE RECIPE...