Christmas chef: Blueberry pie from Niven

METHOD

How to make it

1. 01

   STEP 1

   Done

   Hard wedding pastry: Put sugar and butter together and beat creamy with a mixer. Then knock the egg through. Add flour and baking powder and knead to a coherent dough. Make it a flat disc, pack in holding foil and place in the refrigerator for 30 minutes. Then roll out and cover the bottom of the cake tin, cutting off any overlaps. Put the cake tins in the refrigerator until they go into the oven. Fasten the oven to 180 degrees.

2. 02

   STEP 2

   Done

   Frangipane: Mix the ingredients for the frangipane to a wet batter and fill a spray bag. Fill the cakes by spraying a spiral on the bottom, start on the outside and work towards the middle. Then place one by one the blue berries on the frangipane.

3. 03

   STEP 3

   Done

   Bake the cakes for 17 minutes in the preheated oven and then let cool to room temperature. Cover with aluminum foil until dinner.

4. 04

   STEP 4

   Done

   Meringue: Beat in a non-fat bowl the proteins stiff and add the icing sugar. This leaves you standing until the sugar syrup can be added. Put the water and crystal sugar in a saucepan and boil to a 121 degree syrup. You don't have to stir in the pan.

5. 05

   STEP 5

   Done

   Tip from Niven: Use a sugar thermometer to measure the temperature. We use a digital (brand CDN) that you attach with a clamp to the edge of the pan, which also gives a signal when the temperature is only 2 degrees from the temperature set. Very handy!

6. 06

   STEP 6

   Done

   Once the syrup has reached the right temperature, you fasten the mixer with the foam (a standing mixer is now fine so you have your hands free), make sure that any splash cover is no longer on the mixer/ bowl. Remove the saucepan from the fire and pour the syrup slowly to the foam while the mixer is on. Keep knocking at the highest position until the foam is cold and peaks occur. Then put this in a spray bag and keep it in the refrigerator until dinner.

7. 07

   STEP 7

   Done

   at dinner = 10 minutes

8. 08

   STEP 8

   Done

   Put the cakes on 2 nice plates.

9. 09

   STEP 9

   Done

   Spray toffees meringue on the cooled cake and burn it with a brûlée burner.

10. 10

    STEP 10

    Done

    Garnish the pie with the foams (optional), fresh blue berries, edible violets and honey cress.

11. 11

    STEP 11

    Done

    Serve with a small knife to share the cake at the table.

12. 12

    STEP 12

    Done

    Enjoy this wonderful dessert for Christmas! And let me and Niven know, especially after you make the blueberry pie. Share your photo on Facebook with #francescakookt and #Christmas chef so we can find it.

13. 13

    STEP 13

    Done

    Video production: DeedyLicious