Le Fraisier by Arnaud Delmontel

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For 8 people

INGREDIENTS

BISCUIT CUILLER

  • 45g Sugar
  • 50g egg whites
  • 35g egg yolks
  • 45g flour

METHOD

  1. Beat the egg whites, gradually adding the sugar until fluffy.
  2. Towards the end of the mixing turn the speed to low
  3. Add the flour gently.
  4. Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.


CRÈME MOUSSELINE(210g butter Cream  + 210g cream patisserie)

INGREDIENTS

For the cream patisserie:

  • Crème pâtissière
  • 250ml milk
  • 1 yolk
  • 50g sugar
  • 25g custard powder
  • ½ vanilla pod

METHOD

  1. Heat the milk with the vanilla.
  2. Beat the egg yolk and sugar together and add in the custard powder.
  3. When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
  4. Pour all of the mixture back in the pan and cook until boiling.
  5. Discard and cover well with a cling film and keep it at room temperature.

For the Butter Cream:

  • 125g Sugar
  • 1 egg
  • 212g of butter
  • Water

METHOD

  1. Put water and sugar to bake at 121°.
  2. Remove and pour on the beaten egg yolk at full speed.
  3. Add butter in small pieces until the mixture becomes creamy smooth.
  4. Mix the custard in a bowl with a whisk and add the butter cream.

SYRUP
INGREDIENTS

  • 35g water
  • 35g sugar
  • 15g brandy raspberry

 

FINISHING

  1. Cut the cake into 2 through the middle
  2. Wet the first piece with the syrup
  3. Spread a thin layer of cream mousseline about 1/3 on top.
  4. Wash and remove stems from the strawberries and add them.
  5. Spread cream again filling the gaps
  6. Place the second piece of biscuit. Moisten with the rest of syrup
  7. Smooth with cream and let it firm
  8. Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
  9. Garnish with fresh strawberries

 

 

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Summer Tartlet With Crème d’amande & Crème Pâtissière

INGREDIENTS:

CRÈME PÂTISSIÈRE
  • 500 ml milk
  • 1 vanilla bean
  • 4 large egg yolks
  • 70g caster sugar
  • 30g cornstarch
  • 30g all-purpose flour
 METHOD: 
  1. Split the vanilla bean and scrape out the seeds.
  2. In a saucepan, add milk, vanilla seeds and pod and half of the sugar (35g).
  3. Heat the milk mixture to a simmer.
  4. Meanwhile, whisk the egg yolks with the remaining sugar in a heat proof bowl until creamy and pale in color. Add the cornstarch and the flour. Mix thoroughly.
  5. Remove the vanilla pod from the milk.
  6. Temper the eggs: Pour 1/2 of the warm milk into the bowl with the egg mixture and whisk until smooth.
  7. Now warm the remaining milk in the saucepan to a slow boil.
  8. Pour the egg mixture into the pan while whisking vigorously and constantly until the you have a smooth cream and you see the first bubbles in the pan. Remove from heat.
  9. Immediately pour the cream into a large baking pan. Spread out the cream and cover the surface with plastic wrap.
  10. Refrigerate over night or until completely cold.
PÂTE SUCRÉE
  • 300g butter
  • 180g icing sugar
  • 50g almond flour
  • 1 vanilla bean/1 teaspoon vanilla extract
  • 2 eggs
  • a pinch of salt
  • 500g all-purpose flour

METHOD:

  1. Cream the butter until smooth.
  2. Add the sugar, almond flour and vanilla seeds. Mix until combined. If vanilla extract is used, mix the vanilla with the eggs and add in the next step.
  3. Add the eggs, one at a time and mix until combined.
  4. Mix the salt with the flour.
  5. Add the flour in three additions. Mix for about 10 seconds after each portion or until it just comes together. Once the flour is added it is important not to overwork the dough. Be quick because you want to stop gluten protein formation.
  6. Divide the dough into 3 portions. Plastic wrap and refrigerate over night. The dough you wont be needing can be frozen at this stage. Thaw over night in refrigerator.
  7. Remove the dough from the fridge and place it on a flour dusted work bench. Beat it with the rolling pin a couple of times to flatten it. Then roll it to a thickness of 3-5 mm. Again, try to be quick and not to overwork the dough.
  8. Line the tart pan or flan ring with the dough. Let it rest for 1-2 hours in the refrigerator.
  9. Preheat the oven to 175°C.
  10. Put a piece of parchment paper on top of the dough and fill the tart pan with beans or rice.
  11. Blind bake for 20 minutes.
  12. Remove the parchment paper and the beans.
  13. Allow to cool on wire rack still inside the tart pan or ring mold until the crème d’amande is ready.
LA CRÈME D’AMANDE
  • 250g caster sugar
  • 250g almond flour
  • 250g butter, room temperature
  • 250g eggs
  • 35g all-purpose flour
METHOD: 
  1. Mix sugar and almond flour.
  2. Beat in the butter until very smooth and creamy.
  3. Add the eggs in two additions. Beat with a whisk to make the cream airy and light.
  4. Cently fold in the flour.
  5. Pipet a 1 cm thick layer of the cream into the blind baked tart shells.
  6. Bake for another 10-20 minutes. Time depends on your almond cream. Bake until the almond cream has puffed up and surface starts to get golden brown.
  7. Remove from oven and allow to cool on a wire rack still inside the tart pan or ring mold.
SERVING
Pipet a layer of crème pâtissière on top of the crème d’amande and decorate with a mixture of beautiful summer berries.