Gâteau de Pommes à la Crème

Preparation info
  • Serves

    6 to 8

    Appears in

    By Robert Carrier

    Published 1965

    • About



    Make shortcrust pastry as directed.

    Butter a soufflé mould and line it with shortcrust pastry, rolled out rather thinly. Then line the mould with foil; fill with rice or dried haricot beans and bake “blind” in a hot oven (450°F-M7) for about 15 minutes