Ingredients
- For the almond cream:
- 145 g Milk
- 10 g 35% liquid cream
- 1 vanilla bean
- 1 Egg yolk
- 25 g Sugar
- 3 g Gelatin sheet
- 50 g Almond paste
- For the Breton shortbread:
- 110 g Flour
- 100 g Butter
- 90 g Brown sugar
- 2 Egg yolk
- 6 g Chemical yeast
- 1 pinch Salt
- 1 Lemon (zest)
- For the decor:
- 200 g Blueberry
- 350 g Blackberry
- Icing sugar
- Cherry jam
Preparation Method
1. Almond cream: preferably done the day before. Prepare a tray with ice cubes and cold water and place a pothole in it. Hydrate the gelatin in a bowl of cold water and keep cool.
2. In a saucepan, bring milk, cream, and the pulp of the scraped vanilla bean to a boil. Pour half of it into a cul-de poule with the previously whipped yolk and sugar, filtering with a fine strainer. Return to the pan. Cook the cream until 83°C, stirring constantly with a spatula, drawing “8”. Then pour into the pothole placed in the tray with the ice cubes.
3. Add the drained gelatin and the cooled almond paste. Mix in the blender. Stir the cream regularly to avoid crusting.
4. Pour the cream into the hermetically sealed stainless steel frame, placed it on a plate. Film it on contact and book it 1 night in the fridge (or 3 hours in the freezer). Unmould the «grip» cream and cut out a 32 cm x 8 cm rectangle. Return to the freezer. Wash and wipe the frame.
5. Breton shortbread: In a food processor, whisk the yolks with the brown sugar until the mixture whitens. Add the soft butter and whisk again. Then add the flour, salt, and chemical yeast, sifted together, the lemon zest, and mix with the robot leaf.
6. Assemble the dough into a flattened rectangle and place it between two sheets of lightly floured parchment paper on a baking sheet. Roll out the pastry dough 4 mm thick. Remove the parchment paper from the top. Place the same pre-buttered stainless steel frame on the dough and press as with a cookie cutter to get the bottom of the pie. Remove the excess dough. Let stand for 1 h in the fridge. Bake 20 min in a preheated oven at 160 °C (th. 5-6). Decelerate and let cool.
7. Assembly: When the cookie is cold, brush it with a layer of cherry jam. Place the cream rectangle in the center. Arrange the blackberries sprinkled with icing sugar. Finish with a row of blueberries all around.
