Absolutely stunning cream pies! You won’t believe how easy they are to create.
Patisserie Cream Mini-Pies with Swiss Meringue
Recipe By Clara Fatal
- Cook & Prep: 30 m
- Serving: 24
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Contains:
Ingredients (13)
Main ingredients
Swiss Meringue
Baking Equipment
Start Cooking
Make the Pies
Yields 24 mini-pies.
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Following instructions on package, prepare patisserie cream: Pour contents of package into mixer, add all of the cold water and beat for two minutes until cream is thick and yellow. Add lemon extract and mix well. (For a more lemony taste, add more extract.)
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Transfer patisserie cream into a piping bag fitted with a #12 round decorating tip. Drizzle cream into each mini-pie crust almost to the rim. Freeze 10 minutes until firm.
Note:
These mini-pies can be refrigerated for up to 12 hours or stored in the freezer.
Make the Meringue
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To prepare Swiss meringue, beat sugar and egg yolks in a metal bowl. Place mixing bowl over a pot filled with boiling water. (Do not allow the mixing bowl to touch the water.) Place pot over medium flame.
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Using steam from the pot, heat egg yolks and sugar. With a hand beater, beat mixture until warm and translucent. Transfer hot meringue mixture into a dry mixing bowl. Add salt and lemon juice. Beat until stiff and shiny. Add cornstarch and continue mixing for one more minute.
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Transfer meringue to a piping bag fitted with a star tip and squeeze a swirl of meringue onto each mini-pie. Using igniter on medium power, lightly toast the meringue until golden, being careful not to burn it. The cream should now have a marshmallowy texture. Serve immediately.
Note:
If you don’t have an igniter, place mini-pies into oven turned on to the grill setting until tops are golden. The result is not as perfect, yet still pretty.
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