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Spring basket
| By Thierry Mastain |
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Moulds used : Flexipan® Fluted tartlets ref. 1171  Flexipan® Min squares ref. 1106 |
| Breton shortbread (Pieces detailed of 30g) • 100 g egg yolks • 200 g sugar • 200 g salt butter • 6 g vanilla sugar • 45 g honey • 320 g flour • 8 g baking powder
Whisk eggs yolks, sugar until the mix turns white. Add the soft butter, vanilla and honey.
Whisk the mix. Sift the flour and the baking powder, then add them in the first preparation. Mix to obtain an homogeneous dough. Let it cool down. Roll it out to 6 mm thick and cut with a 7 cm square cutter. Pour the dough in the Flexipan® indents Fluted Tartlets ref. FP 1171. Bake at 160°C for 15 minutes. Leave to cool down before unmoulding. |
Passion fruit cream (For24 indents) • 200 g passion fruit purée • 120 g egg yolks • 120 g eggs • 100 g sugar • 4 g gelatine • 120 g butter Bring all the ingredients except the butter and the gelatine to 85°C. Sieve through a chinois and add the gelatine (drained and squeezed). Leave to cool down at 35°C before adding the diced butter. Then mix to cream the preparation. Pipe in the Flexipan® mini squares ref 1106 indents, tap the tray to even the preparation before freezing. Red fruit cream • 60 g caster sugar • 375 g raspberry purée • 15 g starch
Mix first the sugar with the starch and then bring the ingredients to the boil.
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• 500 à 600 g fresh raspberry
• Gournd pistachio or zest of green lemon
Setting
After bake and cool down of the breton. Put the square of passion fruit cream on the angle et caramelize with a salamander. Feel the raspberry's hearts with the red fruit cream and place them on the square sides. Decorate with a red fruit cream line and some of ground pistachios or fresh rapsberry.