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- Perigord strawberry Macaronnade-

Méthodes

 

For 6 servings

Circle Ø 20 cm

 

Composition

  • Marzipan
  • Almond biscuit
  • Pastry cream
  • Pistachio cream

 

 

Marzipan

  • 75g almond powder
  • 5g honey
  • 5g liquid cream 35 % fat
  • 20g egg white
  • A few drops of liquid vanilla

 

Mix the almond powder, the honey, the liquid cream, the egg whites and the liquid vanilla together.

With a fluted tip, poach a 20cm thick circle on a baking plate.

 

Almond biscuit

  • 40g almond powder
  • 100g caster sugar
  • 20g flour
  • 60g egg whites
  • 35g sugar

 

Sieve the almond powder, the caster sugar and the flour together.

On the side, raise the whites with 35g of sugar and delicately incorporate them to the first mix using a spatula.

Pour the mix at the centre of the circle and bake at 145°C during 45 minutes.

 

Pastry cream

  • 100g milk
  • 1 egg yolk
  • 25g sugar
  • 10g flour
  • 1 vanilla pod

 

Mix all ingredients and bring to a boil while mixing with the split vanilla pod.

 

Pistachio cream

  • 100g pastry cream
  • 30g butter at room temperature
  • 10g pistachio paste
  • 1 teaspoon of kirsch

 

Bring 100g of pastry cream to 25°C in a saucepan and add the butter at room temperature, the pistachio paste and the kirsch.

Gently beat with a mixer to raise the mix slightly.

To finish, shape into rosettes on the baked biscuit once it is cool.

 

Dressing

  • 250g strawberries
  • Some nice red fruits for the décor

 

Lay the strawberries on the tart delicately and add some nice red fruits for the décor.

 

Member author
François GRANGER

When one lives in the heart of a region renowned for its gastronomy, a certain pride arises in bringing regional specialities to their pinnacle. François Granger’s « les Puits d’amour, Dartoise, Croquant et Cyrano » is celebrated throughout the Périgord region. Whatever the time of year, peo [...]

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