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
Strawberry, Vanilla and Pear Tart Reinterpreted
Strawberry, Vanilla and Pear Tart Reinterpreted
60 min
Pastry recipes by Jean-Thomas Schneider using Les Vergers Boiron fruit purée
Ingredients
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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
