Recipe of the month

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.