For 3 jars of 200ml
- 650g fresh raspberries (600g + 50 g)
- 340g sugar
- 190g cream 35 % fat
- 55g soft butter
Mix 600g of raspberries in a blender to obtain 500g of pulp.
In a saucepan, mix the sugar, the cream and the butter (use a high saucepan as cream, like milk, expands when boiling).
Bring to a boil and add the raspberry pulp and the 50g of whole raspberries.
Bake at 104°C using a thermometer.
Leave to cool at 60°C and mix before pouring into the jars.
- 150g soft butter
- 100g icing sugar
- 3g fine salt
- 60g egg (1 egg)
- 270g flour (20g + 250 g)
- 10g baking powder
Soften the butter in a round bowl and add the icing sugar and the salt.
Add the egg and 20g of flour.
Make the dough homogenous and incorporate the remaining 250g of flour and the baking powder.
Pack in a stretch film and put away in the refrigerator for 1 hour approximately.
Take the dough out and roll it into sausages, 1cm in diameter.
Cut into 8cm long pieces
Lay the shortbreads flat on a plate covered with baking paper (to make them as straight as possible).
Preheat the oven at 175°C and bake at 160°C for 10 minutes.
The raspberry pulp can be replaced by strawberries or apricots, which are just as delicious.
Discreet and passionate, this baker’s son started early in the pastry adventure by opening his own boutique in Chambery. He then moved into the “Fidèle Berger” (“Faithful Shepard”), a boutique dating back to 1832 and listed historical monument. True gourmets immediately loved his precise [...]Read more