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Rasberry Amandine

SHORTBREAD

  • Butter 200 g
  • Icing sugar 100 g
  • Almond powder 50 g
  • Eggs 100 g
  • Flour 200 g
  • Baking powder 2 g
  • Salt 1 g

Cream softened butter with icing sugar and almond powder, gradually add eggs, salt and flour sifted with baking powder. Form a dough and refrigerate.


ALMOND CREAM

  • Butter 100 g
  • Caster sugar 100 g
  • Eggs 100 g
  • Almond powder 100 g
  • Flour 10 g

Cream butter with sugar and almond powder. Whip with eggs and add flour.


CRÈME PÂTISSIÈRE

  • Milk 1,000 g
  • Vanilla bean 1 piece
  • Egg yolks 120 g
  • Caster sugar 200 g
  • Custard powder 80 g
  • Butter 50 g

Boil milk with cut and scraped vanilla bean. Mix egg yolks with sugar, adding custard powder. Pour boiling milk onto previous egg mixture and pour back into saucepan, boiling for 1 minute. Emulsify with butter and cool.


MOUSSELINE CREAM

  • Crème pâtissière 200 g
  • Pistachio paste 20 g
  • Butter 80 g

Line tart shells with shortbread and fi ll with frangipane (1/3 crème pâtissière with 2/3 almond cream). Bake at 180°C for 15 minutes. Take off trays out of the oven to cool. With remaining crème pâtissière make mousseline cream with pistachio paste and soften butter. Whip on top speed for 1 minute maximum. Pipe a dome in the centre of he amandine and place halved raspberries around the dome. Place meringue decoration and a cherry on top for decoration.

Recipe given by

CHRISTIAN COTTARD,
Team Pâtisserie Christian Cottard, Antibes, PACA.

THE IDEA?

To create a real simple gateau, sincere and indulging…


THE SHAPE?

A hybrid between a tart and a petit gateau.


THE FLAVOURS?

Indulging remaining simple.


THE TECHNICAL STEP?

Do not bake the tart shell at a high temperature otherwise the butter fl avour of the pastry will be lost, the frangipane needs to remain soft.


CAREFUL

Respect production methods and use fresh produce.

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