Tuesday, 8 October 2013

Candied spiced tomatoes on a "sablé breton pastry", vanilla crème patissière, pinenuts and basil (EN)

If you don't know the buttery crunchy texture of a "sablé breton", with a delicate taste of salt, then you definitely have to try the recipe of the pastry. It's an easy one and it will really give an extra plus to your pies. 

And if you are willing to try new adventures and want to play Indiana Jones in your kitchen, then follow the recipe until the end! And allow your bud tastes a surprise...

Ingredients (for 6 people)

Sablé breton pastry base
75g salted butter
60g sugar
90g self-raising flour
2 egg yolks
1 pinch of salt

Cut the butter in small cube and let it warm up at room temperature. Then mix it with the sugar until perfectly incorporated. Add the flour, salt and egg yolks and thoroughly. 

Store in the fridge for at least one hour.

Preheat your oven at 200°. Roll the pastry to reach a height of 0,5cm. Place it in individual circles or a big one on a baking paper. Bake for 10/12 min or until golden. Let it cool down on the rack.

Crème patissière "très patissière"
125g milk
10g cream
1 vanilla pod
1 egg yolk
20g sugar
10g butter
5g vanilla custard powder (optional)
1 gelatin sheet
10g mascarpone

Boil the milk, cream and vanilla seeds together.

Soak the gelatin sheet in a bowl with water.

Whisk the egg yolks with sugar. Add the flour and custard powder. Pour a little of the mixture cream/milk. Mix thoroughly and then add it to the whole saucepan of milk/cream. Let it boil, constantly stirring the mix for 2 minutes after it boiled. 

Out of the fire, add the butter cut in small cubes and then the gelatin. Eventually add the mascarpone. 

Let it cool down at room temperature.

Candied tomatoes with a spicy syrup
20 cherry tomatoes
A pinch of ginger
A pinch of cinnamon
Lemon zest
1 cup orange juice
1 vanilla pod
1 lemon juice
120g brown sugar
1 handful mint

Set the tomatoes in a big saucepan. Cover with the rest of the ingredients and bring it to a boil. Reduce to lowfire and let it cook for 2/3 hours or until the syrup is quite thick.

And then put the crème patissière on the top of the pastry. Cover with 3 tomatoes par slice/portion. Sprinkle with grilled pinenuts, basil and white chocolate flakes. You can also serve it with some ice-cream and the syrup.

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