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- Gold ingot-

Méthodes

Ingredients for 6

 

Puff pastry (for 650 g) 

 

  • 450g flour
  • 2dl water
  • 70g butter
  • 9g salt
  • 90g butter at room temperature

 

Mix the flour, the water, the 70g of butter and the salt without overworking the dough. When the dough is ready, wrap it in a cling film and let it cool in the refrigerator for 2 hours.

Take the dough out of the refrigerator to fold the paste.

Spread it into a 30 x 30 cm square and lay the 90g of butter in the centre at room temperature.

Fold back the four corners over the butter as if you wrapped it to obtain a smaller square.

Fold again and spread the dough with a rolling pin to obtain a rectangle. Fold up the rectangle in three, like a wallet.

Fold again and keep the dough away in the refrigerator, wrapped into a cling film, for an hour.

After an hour, fold again twice and put back in the refrigerator for an hour.

To use the puff pastry, fold again twice (6 folds in total) and leave to rest in the fridge for an hour.

Combien de pâtons au final ?

 

 

The chef’s hint 

 

The surplus of puff pastry can be kept in the refrigerator or in the freezer for 3 to 4 days, if wrapped properly. If kept in the freezer, you will have to defrost it the day before being able to use it.

The same applies to the pastry cream, which can be kept in the refrigerator for up to 3 days. A good excuse to prepare cream puffs or to garnish delicious fruit pies.

 

 

Pastry cream (for ½ l of cream) 

 

  • ½l milk
  • ½ vanilla pod
  • 4 egg yolks
  • 85g caster sugar
  • 27g de corn starch

 

Bring the milk with the vanilla pod split in half to a boil.

In a bowl, whisk the egg yolks and the sugar to get a white mixture and add the corn starch.

Pour the boiling milk onto the mix, whipping it gently and put back on the fire.

Let boil for one minute, whisking vigorously.

Pour the cream into a bowl and lay a cling film on its surface to avoid drying.

 

 

Custard

 

  • 200g whipped fresh cream 35 % fat
  • 100g pastry cream

 

Whip the fresh cream firmly and add the pastry cream. Mix thoroughly.

 

 

Meringue

 

  • 250g egg whites
  • 375g caster sugar

 

Whisk the egg whites and add 375g of caster sugar in three steps (ie 3 x 125g). Wait for all the sugar to dissolve in the whites.

 

 

Gold ingot

 

  • Puff pastry
  • 300g custard
  • Meringue
  • About 300g of assorted fruits: pineapple and melon cubes, kiwis, raspberries, blackberries, red currants, blueberries.
  • 500g strawberries

 

Spread the puff pastry to a thickness of 2mm.

Cut a 25 x 12cm rectangle and lay it on a slightly wetted baking sheet. Riddle with holes thoroughly using a fork.

Cut into 1.5cm wide strips and place on the edge of the rectangle gluing them with a lightly wetted brush to shape the rim.

Bake at 190°C (375°F) for about 25 min. Leave to cool.

Garnish the gold ingot with the custard.

Lay the fresh fruits on top: pineapple and melon cubes, kiwis, raspberries, blackberries, red currants, blueberries. Finish up with the strawberries, closing it like a trunk.

Cover the ingot with the meringue, sprinkle with icing sugar and caramelise with a hot iron or a blowtorch.

Store away in the refrigerator

To be tasted fresh.

Member author
Paul WITTAMER

Henri Wittamer founded the House of Wittamer in 1910, today his grandchildren Paul and Myriam run it. Every day the master pastry chefs reinvent the secrets of a successful marriage between notoriety, innovation and craftsmanship. The flagship of the house, the macaroon, born from this union, is pro [...]

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