Source: Swiss Cookbook 1950’s
The Vully Cream pie
The Vully Cream pie is delicious, light and very french in flavor. This recipe, though not a heritage recipe in my family, is an original from the French Kanton,Valais in Switzerland. For those who know the Bourdaloue Tart, you might find a resemblance. There are a few differences in ingredients, but the overall delicate properties (minus the pear), makes me think of the Bourdaloue tart.
Many of us are familiar with French patisserie. A typical French bakery filled with sweet and savory delights. From the Tarte Tatin, to the souffle, to the eclair, to the croissants. One doesn’t know where to begin. Which is why you’ll find the Vully is packed with all those tastes and flavors that you’ll find in any French patisserie.
The question remains, is this a pie, or a tart? Pies and tarts are both notorious for their crusts being a solid flour/butter crust. While dough’s are the only category that call for yeast, as the Vully cream pie does. According to translation, it’s a pie, not quite the translation I agree with, but… Enjoy this simple, easy dessert. It’s loaded with delicate notes of sweet, caramel essence.
Vully Cream Pie
US measures – Dough
- 2 1/8 cups flour
- 1/2 tsp himalayian salt a delicate enough dessert
- 3/4 oz fresh yeast or dried yeast
- 1 cup milk warmed and combined with yeast
- 1/4 cup butter melted and cooled
US measures – Topping
- 2 TBS heavy cream
- 2 TBS sugar
- 2 1/2 tsp butter use 5 x 1/2 tsp
Metric – Dough
- 330 gr flour
- 1/2 TL himalayian salt
- 21 gr fresh yeast
- 250 ml milk
- 50 gr butter
Metric – Topping
- 2 EL heavy cream
- 2 EL sugar
- 2 1/2 TL butter use 5 x 1/2 TL
- For the dough, combine salt and flour.
Salt: use a special salt if available for a delicate salt flavor
- Heat milk, until slightly warm. Pour into a glass together with yeast. For dry yeast use the conversion chart.Together, yeast will dissolve and will combine well with dry mixture. Use the heat from the pan (from warming milk) to melt the butter. Ever so slightly, the heat melts the butter, thus avoiding melting aggressively.
- Add dry with wet, dough should be soft, a bit warm (from the milk & butter) and very pliable. Cover and let rise. This can take a few hours, or overnight if necessary.
- In your chosen pie form, put risen dough directly into floured surface and spread out evenly
- Add your pats of butter
- combine together your sugar and cream, pour over.
- Bake @ 240 Celsius for 15 minutes until golden brown