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Breton shortcrust pastry:
• Mix the butter with the brown sugar, the granulated sugar, the egg yolk, and the flour.
• Add the vanilla seeds, the lemongrass stalk, the lime leaves, and the lime and lemon zest for extra flavor.
• Mix everything well and knead long enough until you have a smooth dough.
• Roll out the shortcrust pastry to a thickness of about 5 mm, place it on a baking sheet lined with parchment paper, and use a tart ring to cut out the crust.
Almond Frangipane:
• Mix the sugar, almond powder, and flour.
• Pour in the egg whites all at once and stir well. Then pour in the butter and stir briefly again.
• Transfer the batter to a piping bag and pipe a dollop of almond frangipane, about 8 cm in diameter, into the center of the shortcrust pastry crust.
• Next, bake the cake crust for 25 minutes in an oven preheated to 175 degrees. Then let it cool.
Pastry cream:
• Bring the milk and vanilla seeds to a boil. Mix the pudding mix with the egg yolks, sugar, milk, and cream.
• Keep stirring well until there are no more lumps. Pour the mixture into the boiling milk and let it boil thoroughly, stirring constantly, until it thickens into a pudding.
• Immediately pour the pudding into a separate bowl, cover it with a sheet of plastic wrap to prevent a skin from forming, and let it cool to 37°C.
• Next, stir in the softened butter. Transfer the pastry cream to a piping bag and let it set in the refrigerator.
Serving:
• Remove the cake ring and let the crust cool. Then pipe a thin layer of pastry cream onto the cake crust.
• Cover the entire cake with strawberries and garnish with finely chopped mint leaves and a little powdered sugar.
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Ingredients
for
6
persons
person
For the shortbread
100 g soft butter
90 grams of brown sugar
90 g sugar
1 egg yolk
260 g self-rising flour
1 vanilla pod, scraped out
1 stalk of lemongrass, finely chopped
5 lime leaves, finely chopped
1 lime zest, finely chopped
1 lemon zest, finely chopped
For almond frangipane and pastry cream
150 g sugar
100 g almond powder
35 g flour
125 g egg whites (from about 4 eggs)
45 g salted butter, melted, and 45 g unsalted butter, melted
0.5 vanilla bean, scraped
250 g milk
50 g cream
75 g egg yolks (about 4 eggs)
400 g Hoogstraten Strawberries
30 g sugar
25 g brown sugar
15 grams of pudding mix
65 g softened butter
powdered sugar + fresh mint leaves
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Breton shortcrust pastry:
• Mix the butter with the brown sugar, the granulated sugar, the egg yolk, and the flour.
• Add the vanilla seeds, the lemongrass stalk, the lime leaves, and the lime and lemon zest for extra flavor.
• Mix everything well and knead long enough until you have a smooth dough.
• Roll out the shortcrust pastry to a thickness of about 5 mm, place it on a baking sheet lined with parchment paper, and use a tart ring to cut out the crust.
Almond Frangipane:
• Mix the sugar, almond powder, and flour.
• Pour in the egg whites all at once and stir well. Then pour in the butter and stir briefly again.
• Transfer the batter to a piping bag and pipe a dollop of almond frangipane, about 8 cm in diameter, into the center of the shortcrust pastry crust.
• Next, bake the cake crust for 25 minutes in an oven preheated to 175 degrees. Then let it cool.
Pastry cream:
• Bring the milk and vanilla seeds to a boil. Mix the pudding mix with the egg yolks, sugar, milk, and cream.
• Keep stirring well until there are no more lumps. Pour the mixture into the boiling milk and let it boil thoroughly, stirring constantly, until it thickens into a pudding.
• Immediately pour the pudding into a separate bowl, cover it with a sheet of plastic wrap to prevent a skin from forming, and let it cool to 37°C.
• Next, stir in the softened butter. Transfer the pastry cream to a piping bag and let it set in the refrigerator.
Serving:
• Remove the cake ring and let the crust cool. Then pipe a thin layer of pastry cream onto the cake crust.
• Cover the entire cake with strawberries and garnish with finely chopped mint leaves and a little powdered sugar.
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Breton shortcrust pastry:
• Mix the butter with the brown sugar, the granulated sugar, the egg yolk, and the flour.
• Add the vanilla seeds, the lemongrass stalk, the lime leaves, and the lime and lemon zest for extra flavor.
• Mix everything well and knead long enough until you have a smooth dough.
• Roll out the shortcrust pastry to a thickness of about 5 mm, place it on a baking sheet lined with parchment paper, and use a tart ring to cut out the crust.
Almond Frangipane:
• Mix the sugar, almond powder, and flour.
• Pour in the egg whites all at once and stir well. Then pour in the butter and stir briefly again.
• Transfer the batter to a piping bag and pipe a dollop of almond frangipane, about 8 cm in diameter, into the center of the shortcrust pastry crust.
• Next, bake the cake crust for 25 minutes in an oven preheated to 175 degrees. Then let it cool.
Pastry cream:
• Bring the milk and vanilla seeds to a boil. Mix the pudding mix with the egg yolks, sugar, milk, and cream.
• Keep stirring well until there are no more lumps. Pour the mixture into the boiling milk and let it boil thoroughly, stirring constantly, until it thickens into a pudding.
• Immediately pour the pudding into a separate bowl, cover it with a sheet of plastic wrap to prevent a skin from forming, and let it cool to 37°C.
• Next, stir in the softened butter. Transfer the pastry cream to a piping bag and let it set in the refrigerator.
Serving:
• Remove the cake ring and let the crust cool. Then pipe a thin layer of pastry cream onto the cake crust.
• Cover the entire cake with strawberries and garnish with finely chopped mint leaves and a little powdered sugar.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.