Jacques CAileot
For “Four Hours” this week, we make a bretonian cake with pistachi, wearing whipped cream and fresh raspberries.
The raspberry season is going on with full swing. Chef Patrice Caillault, Master Cook of France France Cook recipe. Fruit version of the Bretona cake. In this interpretation, rich, fragile pastries and brittle texture are made to decorate with pistachi dough before wearing whipped cream and small Shushi red fruit. To do this, you need to prepare the cake. The secret of his success. First of all, don’t work extra dough in order to maintain its short tissue and prevent it from being elastic. It is obvious that choosing quality butter, the main component of this recipe is the key to Breton’s successful cake. Cooked once, only pastry is to prepare the pastry with a generous whipped cream and decorate the whole fresh raspberry. To your stoves.
BRETON RASPBERRY Cake recipe
Ingredients:
For cookies
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For a garnish
Steps:
Preparation of cookies
Heat the three-room: 175 ° C (6). Mix the flour in a bowl, softened butter and cut into pieces, sugar and egg yolks. Add pistachio paste. Work with a wooden spoon to obtain homogeneous paste. Let them take 1 hour under the piece.
Dinner
Placed within a pastry plate. Place 8 minutes in the oven. Let cool.
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Dress
Place a spoonful of whipped cream on each pancake, sort half backgrounds on the cake surface. Finish with a turning semi-final in the center.
Source: Le Figaro
