Crop's: the natural choice

Pastry

• 250 g flour for white bread (11/560)
• 12,5 g milk powder
• 12,5 g sugar
• 100 g water
• 12,5 g yeast
• 2,5 g salt
• 100 g butter (room temperature)

mix flour, sugar and milk powder in a bowl

dissolve the yeast in cold water and add the eggs

gently pour this liquid into the flour while blending (with a blending hook)

when you have a homogeneous dough, add salt

blend for 8 minutes

add butter

keep blending for another 2 minutes

give a first rise of 15 min. and divide into 2 ± similar parts (±230 g)

shape into a round and give another rise of 10 min.

roll out the dough on ± 3 mm, place on a baking sheet and gently transfer into the baking tin

put aside for 5 min and trim the overlap pastry

Sour cherries

• 500 g sour cherries (defrost and keep juice)
• 100 g juice
• 20 g sugar
• 8 g cornstarch

mix sugar and cornstarch until dry and add 20g of juice

bring to boil the remaining juice, add cornstarch and boil again while stirring

stir the hot mixture into the defrosted sour cherries

Pastry cream, for 5 pies

• 750 g milk
• 100 g sugar
• vanilla (pod or flavour)
• 100 g sugar
• 80 g cornstarch
• 250 g milk
• 3 st egg
• 40 g butter

bring to boil milk and vanilla

take sugar and cornstarch and whisk until smooth, first add milk and then the eggs

add some cooking milk to the cornstarch mass, whisk and then pour into the hot milk, stir continuously while mix comes to the boil. Remove from heat

add butter and keep stirring until combined

pour on a plate or bowl, cover with plastic wrap and cool off