- Baker-Pastry Chef
- Recipe calculated for 4 pieces
- 3 completion stages
Corman products used for this recipe
Slightly flaky shortcrust pastry made with cornflour
- Soften the butter to 22 °C and mix it together with the flours until they are well incorporated into the mixture.
- Dissolve the erythritol and salt in the eggs and water, then mix together with the rest of the ingredients.
- Roll out the dough and make one book fold, then leave to rest for 2 hours in the refrigerator.
- Take the dough out of the refrigerator, roll it out and place the sheet of butter in the centre, then make three letter folds.
- Wrap the dough in clingfilm and chill in the refrigerator for 1 hour.
100 g Organic dairy butter 82% fat – Block 200 g type 1 strong bread flour 100 g Corn flour 60 g egg 60 g water 6 g salt 10 g erythritol 150 g Express Butter 82% fat – Sheet
Ganache with Squacquerone de Romagne PDO
- Put the first 3 ingredients into a small saucepan and bring to the boil.
- Add the softened gelatine, pour over the white chocolate and mix to emulsify well.
- Gently heat the squacquerone and add it to the other ingredients together with the lemon zest.
- Mix again to give the mixture a smooth texture, add the cold cream and the lemon juice, taking care not to incorporate any air bubbles.
- Leave to crystallise in a container covered with clingfilm in the refrigerator at 4°C for at least 12 hours before use.
200 g skimmed milk 40 g glucose syrup 20 g grated lemon zest 28 g gelatine 300 g white chocolate 35% 175 g Selection Cream 35% fat 30 g lemon juice 350 g Squacquerone
Assembly and finish
- Roll out the shortcrust pastry to 2.5 mm thick and use it to line rings that are 18 cm in diameter. Freeze.
- Then, bake the pastry cases blind at 165°C for approx. 15 minutes.
- Remove from the oven, leave to cool and brush the base of each case with melted cocoa butter.
- Fill them with ganache and leave them to crystallise.
- Decorate with Romagne nectarines and caramelised figs.