Strawberry, Vanilla and Pear Tart Reinterpreted

Les Vergers Boiron

Les Vergers Boiron

Premium Supplier 5th August 2020

Strawberry, Vanilla and Pear Tart Reinterpreted

60 min

Pastry recipes by Jean-Thomas Schneider using Les Vergers Boiron fruit purée

Ingredients

1. Strawberry crémeux

  • Frozen fruit purée, sugar added : Strawberry - 300g
  • Sugar - 20g
  • Pectin NH 325 -7g
  • Glucose powder DE 40 - 50g
  • Butter 82% fat - 50g

2. Vanilla pear mousse

  • Frozen fruit purée, sugar added : Pear - 325g
  • Vanilla (split & scraped) - 0.6g
  • Sugar -43g
  • Thickening -14g
  • Whipped cream -215g

3. Choux pastry biscuit

  • Milk 3.6% fat - 190g
  • Fine Salt - 4g
  • Butter 82% fat - 45g
  • Flour T45 - 90g
  • Egg - 190g
  • Grapeseed Oil - 60g
  • Egg White - 190g
  • Sugar - 100g

4. Sablée dough

  • Butter 82% fat - 215g
  • Icing Sugar - 135g
  • Fine Salt - 2g
  • Almond Powder - 45g
  • Egg - 70g
  • Flour T45 - 360g

5. Strawberry meringue

  • Frozen fruit purée 100%: Strawberry - 150g
  • Egg white (powder) - 10g
  • Sugar - 100g
  • Maltodextrin - 50g
  • Red colouring - 0.06g
  • Dessicated coconut

6. Finishing

  • Strawberries - 500g
  • Topping Neutral - 100g

Method

1. Strawberry crémeux

Combine sugar, pectin and glucose Combine with the purée
Boil
Add butter Blend
Pour into a 16-cm tart ring
Total weight: 427g

2. Vanilla pear mousse

Combine the purée, vanilla, sugar and thickener Boil
Chill
Whisk the cream Combine the mixtures
160gr / 11-cm mold (bottom diameter) Total weight: 597.6g

3. Choux pastry biscuit

Boil milk with salt and butter
Remove from heat and add the flour
Dry it out
Add egg slowly
Add oil
Whisk egg with sugar
Combine both mixtures
Spread onto 60*40 baking sheet
Bake
Right after, cover with cling wrap until cool
Baking time: 10 minutes
Temperature: 180° C
Total weight: 869g

4. Sablée dough

Combine butter, icing sugar, salt and almond powder
Add egg
Add flour
Cut into shapes:
14 cm x 14 cm
10 cm x 6 cm
Baking time: 30 minutes Temperature: 150° C
Total weight: 827g

5. Strawberry meringue

Combine purée, egg white and coloring Add sugar and maltodextrin
Beat
Pipe out
Sprinkle grated coconut (optional)
Bake
Baking time 60 minutes Temperature 100°C
Total weight: 310.06g

6. Finishing

Layer order:
Sablée Dough - Strawberry Crémeux - Choux pastry biscuit - Vanilla Pear Mousse - Strawberry Coulis - Strawberry Meringue - Fresh Strawberry

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