Glazed strawberry tart, made by Alain Chartier of the Meilleur Ouvrier de France Glacier in Vanne (56 years old).
Recipe for 3 pies for 6 people.
Ingredients for melted praline shortbread, vanilla ice cream, strawberry sorbet (whole fruit).
Soft shortbread praline.
145 g butter, 60 g sugar, 40 g milk.
190 g flour.
60 g almond praline.
Vanilla ice cream.
500 grams whole.
Fat milk 40 g milk powder 130 g sugar.
60 g glucose powder.
190g 35% cream.
Fat 80 g eggs.
Yellow 1 vanilla bean.
Strawberry sorbet. 660 g of fresh strawberries, water.
50 g sugar.
170 g, glucose powder.
100 grams, 20 grams of lemon juice.
Achievement: Soft shortbread praline.
Mix the softened butter with the sugar. Blanch this mixture with the flakes of a blender. Heat the milk and add it to the praline. Whisk in the blanched butter, sifted flour and pralines. Place the baklava in a buttered 10cm circle with a No. 18 spout bag. Bake at 160°C for 10 to 12 minutes.
Vanilla ice cream.
Heat the milk, vanilla beans and milk powder to 30°C and add the sugar. At 40 °C, add the cream and egg yolks. Bake at 85°C, stir and cool to 4°C. Then glaze in an ice cream maker. Store in the refrigerator.
Strawberry sorbet. Make a syrup with water and lemon juice. At 40°C, add sugar. Boil. Rapid cooling to 4 °C. Add the mixed strawberries. Mix and glaze in an ice cream maker. Molded in a silicone mold in a hemispherical or knife shape with a diameter of 3 cm. Store in the refrigerator.
Assembly. On a praline shortbread base, vanilla ice cream and strawberry sorbet balls are placed. Garnish with fresh strawberries. Serve with chilled rosé champagne.