{"id":1309,"date":"2021-05-31T20:20:09","date_gmt":"2021-05-31T18:20:09","guid":{"rendered":"https:\/\/www.cooknvibe.com\/?post_type=cp_recipe&p=1309"},"modified":"2021-05-31T20:54:03","modified_gmt":"2021-05-31T18:54:03","slug":"hibiscus-infused-rhubarb-pie","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/hibiscus-infused-rhubarb-pie\/?lang=en","title":{"rendered":"Hibiscus infused rhubarb pie"},"content":{"rendered":"

Hibiscus infused rhubarb pie<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Pie shell<\/div>\n
250<\/span> g<\/span> All purpose flour<\/span><\/div>\n
90<\/span> g<\/span> powdered sugar<\/span><\/div>\n
30<\/span> g<\/span> almond powder<\/span><\/div>\n
1<\/span> <\/span> egg<\/span><\/div>\n
125<\/span> g<\/span> cold butter diced<\/span><\/div>\n
1<\/span> <\/span> vanilla bean (optional)<\/span><\/div>\n
1<\/span> pinch<\/span> salt<\/span><\/div>\n
Custard cream<\/div>\n
250<\/span> ml<\/span> milk<\/span><\/div>\n
50<\/span> g<\/span> granulated sugar<\/span><\/div>\n
3<\/span> <\/span> eggs<\/span><\/div>\n
25<\/span> g<\/span> sieve all purpose flour<\/span><\/div>\n
Hibiscus syrup<\/div>\n
700<\/span> g<\/span> rhubarb<\/span><\/div>\n
350<\/span> g<\/span> granulated sugar<\/span><\/div>\n
500<\/span> ml<\/span> water<\/span><\/div>\n
40<\/span> g<\/span> hibiscus flower<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
hibiscus rhubarb syrup<\/div>\n
\n
\n

Peel the rhubarb stems and cut at an angle pieces.<\/p>\n<\/div>\n<\/div>\n

\n
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Make sure you have passed the hibiscus throught cold water before use.
\nOver low heat, combine and bring to a boil the water, rhubarb peels, hibiscus and sugar.
\nAdd out of the heat, the pieces of rhubarb, cover and let infuse at least 1 hour..<\/p>\n<\/div>\n<\/div>\n

Pie shell & custard cream<\/div>\n
\n
\n

Preheat the oven to 180\u00b0C.<\/p>\n<\/div>\n<\/div>\n

\n
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Mix the almond powder, salt, icing sugar and flour sieved (the dough can be done by robot).
\nAdd the cold butter and incorporate with your fingertips until you get a consistency of sand.
\nAdd the egg, incorporate without too much handling the dough and form a ball.
\nFilm and put in the refrigerator for 2 hours.<\/p>\n<\/div>\n<\/div>\n

\n
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Flour the kitchen counter slightly and roll out the dough to 3 mm thick.
\nPlace the dough in the mold, and remove the excess on the edges with a knife.<\/p>\n<\/div>\n<\/div>\n

\n
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Add a baking sheet to the dough and lay clay beads or dry beans to prevent the dough from rising. If you have none of this, prick the dough in several places with a fork.<\/p>\n<\/div>\n<\/div>\n

\n
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Bake for about 30 min, until the edge is golden.<\/p>\n<\/div>\n<\/div>\n

\n
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Meanwhile, bring to a boil the milk and the split vanilla pod.
\nWhisk the egg yolks and sugar until the mixture bleaches.
\nAdd the sifted flour and whisk again.
\nPour half of the hot milk on the preparation.
\nPour everything into the saucepan containing the other half of the milk.<\/p>\n<\/div>\n<\/div>\n

\n
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Over low heat, constantly whisk the preparation until a thick consistency (about 3 min).
\nLet cool and distribute on the pie shell also cooled
\nDrip the rhubarb and lay out the pieces on the cream.<\/p>\n<\/div>\n<\/div>\n

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Plating suggestion: For a graphic presentation as in the photos, I advise you to make the drawing in an empty mold and transfer to the pie once everything is in place. Start with the edges by forming rafters around and fill with lines.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1302,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1309","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts-en-2"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1302"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}