RECIPES
All recipesMontebello
Par Daniel REBERT
FOR THIS RECIPE
- prepare the day before
- Recipe for a 40 x 60 frame
RECIPE STEPS
1/ Linzer sablé (prepare the day before)
INGREDIENTS
- 425g Butter
- 75g Icing sugar
- 15g Baking powder
- 465g T55 flour
- 75g Ground almonds
- 15g Flower of salt
- 20g Rum
- 3g Cinnamon
Rub together all the ingredients except the rum. Then add the rum. Mix gently, taking care not to over-work the dough.
Leave the dough in the refrigerator overnight.
Then roll out to 4 mm and bake at 135 °C for 30 to 40 minutes.
2/ Soft pistachio biscuit - 1
INGREDIENTS
- 225g butter softened
- 150g Ground almonds
- 180g Icing sugar
- 40g Starch flour
- 125g Whole pistachios
- 10g Grapeseed oil
- 50g Egg yolk
- 200g Egg white 1
Mix together all the ingredients, then add the softened butter.
3/ Soft pistachio biscuit - 2
INGREDIENTS
- 100g Caster sugar:
- 200g Egg white 2
- 3g Flower of salt
- 1g Dried egg white
Whisk the egg white 2 with the sugar and flower of salt, then the dried egg white. Continue mixing at slow speed for a further 20 minutes using a mixer with whisk attachment.
Then mix everything together gently with a skimming ladle. Spread over the cooked Linzer sablé. Bake at 160 °C for 18 min.
4/ Strawberry jam
INGREDIENTS
- 1,2 kg Strawberry pulp
- 12g Pectin NH
- 200g Brown sugar
- 4g Lemon zest
- 50g Lemon juice
- 1g Timut pepper
Thoroughly mix the Timut pepper with a little brown sugar.
Mix the dry brown sugar with the pectin NH to prevent lumps. Heat the fruit pulp and lemon zest to 50 °C.
Then add the brown sugar/pectin mix.
Boil for a short time, then add the lemon juice and cook at 103 °C. Pour the jam over the biscuit.
5/ Whipped pistachio ganache (prepare the day before)
INGREDIENTS
- 220g UHT single cream 1
- 20g Invert sugar
- 20g Glucose
- 70g Pistachio paste
- 320g Ivory chocolate
- 650g UHT single cream 2:
Heat the cream 1 with the sugar, glucose and pistachio paste to 45 °. Pour the cream onto the melted white chocolate in 3 stages.
Mix the emulsion then incorporate the cream 2. Set aside in the refrigerator overnight.
The next day, lightly whip.
Pipe the ganache onto the gâteau (as in the photo) using a St Honoré (tapered) nozzle.
6/ Decoration
Decorate with 4 to 5 fresh raspberries per dessert
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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