Chocolate pastry Breton, Chantilly allo zafferano and berries

Sablé breton with chocolate, with chantilly cream with saffron, berries and persimmons. If you have tried the recipe biscuits palets breton and did you like, Don't miss this sweet, in my opinion perfect also for a big dinner (Christmas or new year's Eve menu?). The appearance of the Breton shortbread is sleek and modern, Although it is quite easy to prepare, because in the end it is just making a base of Breton and a custard pastry. Both of the elements necessary for this sweet wonderful you can (must in the case of pastry) prepare them in advance, so all & #8217; last just assemble the cake and decorate it with your favorite fresh fruit. I used khaki Apple, blueberries and raspberries, you will not deny that I really like the colors combined together and it seems to me that their taste binds perfectly with the slight hint of saffron cream, but you can also use dried fruits, chocolate, candied fruits. The Breton shortbread with cream and fruit is a sweet elegant, from the base buttery and crumbly, and in fact remember a tart, but with the plus that is served cold, perhaps accompanied by a good raisin wine or a sparkling wine Asti. I'm sure you will enjoy it very much. And you will make a great impression, I guarantee. Have a good day!

CHOCOLATE PASTRY BRETON, CHANTILLY SAFFRON AND BERRIES

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • PER THE SAND 'BRETON (doses for a 18-20 cm diameter mold):
  • 110 grams of flour 00
  • 90 grams soft butter salted seeds (If you don't find the salted butter, use a regular butter and put a little 'more than salt in the dough)
  • a pinch of salt
  • 20 grams of cocoa powder
  • 2 egg yolks
  • 6 grams of baking powder
  • 80 grams of caster sugar
  • CHANTILLY CREAM FOR THE SAFFRON:
  • 100 ml fresh whole milk
  • 25 ml of cream
  • 4 saffron threads or the tip of a teaspoon powder
  • 40 grams of egg yolks
  • 40 grams of caster sugar
  • 10 grams of flour or cornstarch or potato starch or rice starch
  • a tablespoon of vanilla extract
  • 1 gram of gelatine (Optional)
  • 100 ml fresh cream
  • FOR DECORATION:
  • khaki, raspberries, blueberries or fruit you prefer, provided with some acidity

PROCEEDINGS

The sablé breton, be prepared a day in advance because the dough should stand at least 12 hours in the refrigerator: put the butter in a bowl, salt and sugar and work with an electric mixer until mixture is puffy and fluffy. Add the egg yolks, one at a time, then the flour, cocoa and baking powder sifted. Work with electric mixer until homogeneous dough will not be #8217 &;. Put l & #8217; dough on work surface sprinkled with flour and work it with the Palm of your hand until not sticky dough. Wrap it in plastic wrap and let stand in refrigerator over night.

Preheat the oven to 180 degrees static. Roll out with a rolling pin l & #8217; dough on the floured work surface, at a thickness of one centimeter. Put the sheet of Sablé breton on a baking sheet lined with parchment paper and, using the circle of a hinged cake tin or a circle dedicated to desserts (I have squares, round, rectangular and triangular even, use whatever you prefer) derive the basis of your sweet, that will go in the oven all & #8217; inside the stencil, otherwise it would lose shape due to the high quantity of butter in & #8217; & #8217; dough.

Bake the pastry for Breton for 20 minutes or until golden brown. Remove from oven and allow to cool, then remove the mold.

For the saffron cream, You can also prepare a day in advance: put the gelatin to soak for 15 minutes in cold water. Beat the egg yolks with sugar until the mixture is puffy and fluffy. Meanwhile, put the milk in a saucepan, the liquid cream and saffron. Cook over low heat until the milk is hot. Pour the milk over the egg mixture, stirring quickly until you obtain a smooth batter without lumps. Return the liquid to the heat and add the isinglass well squeezed: continue cooking, stirring constantly, until the cream thickens. Pour the cream in a bowl, cover with plastic wrap and allow to cool completely. Seeds remaining whip cream (not very firm snow) and add it to the cream with a spatula, doing a movement from bottom to top to incorporate more air l & #8217; possible. Preserve the saffron cream in refrigerator until ready to use it.

Assembling the cake: Peel and cut into slices a piece of Apple khaki. Put the whipped cream with saffron in a pastry bag with the tip that you prefer. Garnish the base of Sablé breton with custard, creating decorative Tufts tight and high in an orderly fashion, Garnish with Apple slices of persimmon, raspberries and blueberries. Store in a refrigerator the Breton pastry with chantilly cream and berries until ready to serve. Bon appétit!

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