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1) Grab the cold dough and place it on a workspace that's lightly dusted with flour. Dust your rolling pin and the dough, then roll it out to fit a 9-inch deep dish pie plate (about 11 inches). 2) Transfer the dough to the pie plate and tuck any loose edges under, giving it a gentle press to fit.

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In a large saucepan, heat the milk, and remove it just before it starts to boil. Take a mixing bowl, whisk sugar and cornstarch, then add the eggs, followed by milk and softened gelatin, all the time constantly stirring. Place the mixing bowl over a pan of hot water and cook until the custard thickens. Step 4/5.

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Sift flour, salt, baking powder and sugar together. Add egg yolks and cut in shortening and vanilla. if too dry add a bit of milk. Divide dough for upper and lower crust into 2 balls. Roll out on floured board. Put bottom crust in greased deep 10 inch pie plate (or larger). When filling is cool, pour in vanilla then chocolate on top.

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First, prepare the ricotta filling by whisking together the ricotta and eggs until smooth and virtually lump free. Next, add the vanilla extract, heavy cream, milk, and cinnamon. Stir to incorporate, and then set aside to allow the flavors to marinate.

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Steps. 1. Heat oven to 450°F. Unroll pie crust; place in 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or let crust get too warm.) Prick bottom and side of crust with fork. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes. 2.

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Wrap the dough in plastic wrap and chill for at least an hour, or up to 1 day. Make the filling: Soak the wheat kernels in a bowl with enough water to cover by three fingers until softened, 3 to 4 hours. Drain well. Bring the milk to a simmer in a medium saucepan. Stir in the drained grain and ¼ cup of the sugar.

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Melt 1 oz. of chocolate in the double boiler, and stir into the cream in one of the bowls. Let cool.) Preheat oven to 350°F. Roll out one pie crust on a well-floured counter until ¼-inch thick and at least 12 inches in diameter. Dough will be soft and sticky, so flour rolling pin well.

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9. Italian Pannetone. Panettone is a traditional Italian Christmas bread served during the holidays. It's a sweet bread with an airy texture studded with raisins and candied orange. This festive holiday treat is sweet and fruity and tastes as if it came from a fancy bakery.

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Blind bake pie crust for 20 minutes. After 20 minutes, remove pie weight, continue baking the Pie crust for another 20 minutes or until crust is well baked, golden brown both on the bottom and side as well. Let the crust rest for 15 minutes at room temp. Do not pour Ricotta filling in while the crust is very hot.

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Making the lemon pastry cream. Start by making this ingredient of your lemon pastry cream pie. Firstly, warm the milk in a saucepan over low heat. Meanwhile, place the egg yolks in a large bowl, add the sugar 1 and beat quickly. Then pour in the juice of a lemon 2, beat again, and add the cornstarch 3.

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In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm. In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine. Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook.

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7 tbsp (98g) butter, melted. For the lemon filling: 3/4 cup sweetened condensed milk. 1/4 cup fresh squeezed lemon juice. 2 tbsp lemon zest. 1 1/2 cups heavy whipping cream. 1 cup (115g) powdered sugar. 12 oz mascarpone cheese. yellow icing color or food coloring, if desired.

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Preheat oven to 375. Take 1 cup of cooked cream and put it aside in a small dish. Mix together the cocoa powder with the 1 cup of cream off to the side until smooth to make your chocolate cream. Prepare a greased 9" pie plate. Roll out pie crust on a lightly floured surface.

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Ingredients for making the custard cream. half a liter of milk. 6 yolks. 250 gr of sugar. 50 gr of flour. First of you have to prepare the custard! so heat the milk until it boils, beat the yolks together with the sugar until you gain a frothy mixture, add the flour and water down with the warm milk. Heat all on a low flame until it boils.

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Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans. Sift the flour, cake flour, baking powder, and salt together and set aside. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract.

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Remove from heat and let cool to warm. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth. Place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened.