Shortcrust
pastry
ingredients :
- 125 g Flour
- 1.5 g Salt
- 55 g Icing sugar
- 20 g Almond powder
- 60 g Butter
- 25 g Eggs
process :
Put all the ingredients in a blender and mix at the lowest speed. Set aside for 24 hours.
Choux
pastry
ingredients :
- 125 g Milk
- 2 g Salt
- 50 g Butter
- 75 g Flour
- 100 g Eggs
process :
Boil the milk, salt and butter. Remove from the heat and add the flour, then dry over a low heat for 30 seconds. Place the mixture in a different receptacle and gradually add the eggs. Pipe the choux pastry on to the shortcrust pastry circles and bake at 210°C for 5 to 8 minutes. Lower the temperature when it starts to change colour. Finish cooking with the oven door slightly open
Fruit mousse
cream
ingredients :
- 1/2 L Milk
- 200 g Sicoly® red fruit compotée
- 200 g Sicoly® exotic compotée
- 380 g Butter
- 50 g Water
- 10 g Gelatine
- 25 g Cornflour
- 30 g Flour
- 100 g Granulated sugar
- 80 g Egg yolks
- 200 g Sicoly® strawberry compotée (for the insert)
process :
Make a French pastry cream with the milk, egg yolks, sugar, flour and cornflour. Cook well for 2 to 3 minutes. Add the gelatine-water mixture and then add the butter. Smooth the cream. Halve the mixture and add the SICOLY® red fruit compotee to one part and the SICOLY® exotic compotee to the other. Smooth both mixtures and then cool on a tray covered with film on both sides. Then whisk the two creams with an electric whisk. Put the SICOLY® strawberry compotee filling in the choux pastry disc and decorate with the two colours (2 different piping bags).
Decoration
Compote chunks, jellied compotee sphere.