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Pastries for Kings
Par Denis MATYASY
FOR THIS RECIPE
- 200 g flour
- 4 g salt
- 25 g sugar
- 10 g yeast
- 3 eggs
- 80 g butter
- 65 g crystallised fruit mixture
- 1 zest of lemon
- 1 zest of orange
- Grand Marnier
- Some whole crustallised fruit for garnish
Soak the crystallised fruit in Grand Marnier beforehand. Mix together the flour, salt, sugar, eggs and yeast. Knead. When the pastry comes together mix in the butter. Continue to knead until the pastry is a whole and then mix in the drained crystallised fruit. Leave the pastry to rest at room temperature (it will increase in size). Press the pastry down so that it resettles, and then store it at 4°C for 12 hours.
Weigh out 350 g pastry, make up a ball and use your fingers to make a hole in the middle to make the whole shaped like a crown. Cook at 160°C for 12 minutes. Place on grill. Top the pastry with a piece of apricot jelly and create waves of granulated sugar on the sides. Garnish top of pastry with crystallised fruit.
OUR SMALL STEPS
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.
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