1,489 easy and fully explained recipes, with +66K photos and 78 videos

Croute à thé

Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.

308 K 1× 4.2/5 (67 reviews)

1 hour 15 min. difficulté

Easy

3.55 €

1 Croute à thé

5 Ingredients

Last modified on: May 5^th 2021

For this recipe: I want to make it (455×) I made it (402×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 Croute à thé, you will need:

1 7.0 oz sweetcrust pastry (pâte sablée)
2 3.5 oz icing sugar
3 8.0 oz ground almonds
4 2 egg whites
5 3 drops food colouring (optional)

Change these quantities to make:

1 Croute à thé 2 Croutes à thé 3 Croutes à thé

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Resting: 15 min.

Cooking: 30 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Spread 7.0 oz sweetcrust pastry (pâte sablée) lengthwise, not too thinly (you need a nice crust after baking) and pour the pan.

I'm using a full-length pie tin here, but if you don't have one, a cake tin will do, just leave only 2 cm or 1 inch of pastry height around the edges.

Put on standby in the fridge, leaving the pastry sticking out well as in the photo (important).

Stage 2 - 2 min.

Preheat oven to 360°F (180°C).

Meanwhile, mix 3.5 oz icing sugar and 8.0 oz ground almonds with a whisk.

Stage 3 - 3 min.

Then add 2 egg whites and mix with soft spatula or wooden spatula until obtain a soft mix.

Because egg whites can differ in volume or weight, I advise you to add 1 first and mix, and then add remaining egg white in stages until getting the required soft texture.

Stage 4 - 2 min.

You can add green 3 drops food colouring, but it is not necessary.

Stage 5 - 2 min.

Take the tin out of the fridge, and trim the excess pastry all around.

Stage 6 - 3 min.

Spread mixture in pastry case.

Stage 7 - 30 min.

Bake for about 30 minutes.

Stage 8 - 15 min.

Allow to cool on a rack, then sprinkle with ice sugar.

Serve in fairly thin slices.

Remarks

It's best to allow the cake to cool in the tin, and then turn out and leave on a wire rack until cold.

And to drink?

A tea of course, and you will probably note that when it's cold or windy outside, this cake and the accompanying tea are even better in the warm inside.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	200 RDI=80 %	1,130 RDI=110 %	820 RDI=120 %	12,680 RDI=630 %	53,080 RDI: 630 %
Per 100 g	40 RDI=20 %	250 RDI=20 %	180 RDI=30 %	2,760 RDI=140 %	11,540 RDI: 140 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg, Nuts

How much will it cost?

For 1 Croute à thé : 3.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.66 M 74.3 4 hours 40 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.59 M 714.6 2 hours 40 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011753 K3.5 8 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21^th 2011527 K 44.3 25 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19^th 2015381 K3.3 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Odd name indeed...Most interesting recipe, jh. It's a rainy, blustery day today in New York. I may have to check the pantry to see if I have these ingredients. We sure could use a hint of green to warm up our day. Thanks for sharing...
Posted by Louise october 18^th 2009 at 12:12 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.