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- Red fruits Dacquoise-

Méthodes

Sugar Crust Pastry

  • 175 g butter
  • 65 g sugar
  • 20 g TPT almond powder
  • 25 g egg
  • 235 g flour
  • 1 pinch salt (3 g)

Mix together butter, sugar and powdered almonds, add the egg, and finally add in the flour and salt. Leave to cool in refrigerator. Make up two pastry bases 16 mm dia and about 4 mm thick. Bake them empty in an oven at 165ºC for 7 minutes on baking paper (tip: use the rest of the pastry to make little biscuits in different shapes). After the pastries have cooled down, put in place a 16 cm stainless steel circle and a 12.5 cm one.

 

Almond Dacquoise for two cakes

  • 65 g fresh egg whites
  • 25 g sugar
  • 100 g TPT almond powder
  • 10 g flour

Sift flour with the almond powder. Whisk together egg white and sugar. Once they are together, gently mix the powder with the whites. Use a n°8 piping bag to apply balls of mixture between the two previously floured and buttered concentric stainless steel circular bands. Bake in fan oven at 165ºC on a double plate. After cooking and cooling down: gently remove stainless steel circular bands.

 

Pastry cream

  • 250 g milk
  • ½ vanilla pod
  • 50 g caster sugar
  • 2 egg yolks (40 g)
  • 25 g corn flour

Put vanilla pod in to infuse with the milk and bring whole to boil. Energetically whip egg yolks and sugar using a whisk. Add corn flour and whisk again. Add the hot milk to this mixture, take out vanilla pod and cook over medium heat using a whisk until it reaches boiling. The cream will first thicken up, then it will slowly become more liquid, indicating that it is sufficiently cooked. Keep in refrigerator.

 

Crème mousseline

  • 100 g pastry cream
  • 200 g whipped cream
  • 10 g sugar
  • 1 sheet of soft gelatine immersed in cold water then wrung out

Whisk 200 g cream to make whipped cream and add sugar. Place wrung-out gelatine sheet in double-boiler, whisk in pastry cream and then whipped cream, mixing gently.
Finish: apply cream to the bottom of the tart and garnish circle with strawberries sliced into discs, place a mixture of red fruits of your choice in the centre and garnish with mint leaves.

Member author
Bernard PROOT

At Del Rey’s, Bernard Proot and his team know how to surprise you with their modern and clean-line creations that dress textures and flavors according to traditional pastry criteria. The chocolate bonbons are a specialty of this fine house. [...]

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