Sweet Dough
Grams | Ounces | Ingredients |
---|---|---|
1 each | 1 each | eggs |
2 each | 2 each | egg yolks |
135g | 4.8oz | butter, room temperature |
150g | 5.3oz | almond flour |
400g | 14.1oz | PreGel Frollis (Short Dough Base) |
25g | 0.9oz | 5-Star Chef Pastry Select Vanilla Compound |
DIRECTIONS
- In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and 5-Star Chef Pastry Select Vanilla Compound.
- Mix until evenly incorporated.
- Add PreGel Frollis and almond flour; mix just until it comes together.
- Remove from mixing bowl and knead until smooth.
- Allow to rest for 10 minutes in refrigerator.
- Roll to desired thickness and place in desired tart ring.
- Bake at 177°C/350°F until golden brown.
- Cool and use as needed.
Crème Brûlée
Grams | Ounces | Ingredients |
---|---|---|
100g | 3.5oz | 5-Star Chef Pastry Select Crème Brûlée (Burnt Cream) |
250g | 8.8oz | milk |
250g | 8.8oz | cream |
DIRECTIONS
- Whisk together all ingredients.
- Portion as desired into tart shells, verrines, glasses, ramekins, etc.
- Allow to set for several hours in the refrigerator before serving.
- Sprinkle the top with granulated sugar and brûlée with the help of a torch just prior to service.
ASSEMBLY
- Spread a thin layer of 5-Star Chef Pastry Select Strawberry Filling evenly across the bottom of the tart shell.
- Pour the crème brûlée batter on top of the filling and fill the tart shell completely.
- Place in the refrigerator for at least two hours to allow the crème brûlée to set.
- Sprinkle the top with granulated sugar and brûlée with the help of a torch just prior to service.
- Garnish and serve as desired.
Find all the recipes for 5-Ways at www.pregelrecipes.com
and select the Views From the Tree category.