Breton shortbread with seasonal fruits by Naraé Kim

Ingredients for Sablé Breton with seasonal fruits

Equipment

• Bosch Serie 6 food processor
• Wooden spoon
• Cul de poule
• Baking mat

Breton shortbread

• 80 g semi-salted butter
• 65 g sugar
• 1 g fleur de sel
• 40 g egg yolk (equivalent to 2 yolks)
• 110 g flour
• 5 g baking powder

Vanilla mascarpone cream

• 125 g mascarpone cheese
• 125 g liquid cream
• 50 g sugar
• 1/2 vanilla pod
• 10 g lemon juice

Strawberry compote

• 15 g elderberry syrup
• 200 g strawberries

St-Germain jelly

• 100 g St-Germain
• 3 gelatine leaves

Dressing

• Blueberry flowers
• White and violet allymis flowers
• Red fruit (strawberries, wild strawberries, blackberries, raspberries, blueberries)

Steps for a Sablé Breton with seasonal fruits

Sablé Breton

1. Set up the whisk attachment and mix at slow speed (2) 80 g semi-salted butter with a creamy texture, 65 g sugar, 1 g fleur de sel and 2 egg yolks.
2. Then add 110 g flour and 5 g baking powder. Do not overwork the dough.
3. Roll out the dough in an 18 cm diameter circle, pressing down in the center, leaving a 1 cm border. Leave to rest overnight.
4. Bake at 170°C for 15 min, in fan-assisted mode.
5. Then remove the moulds and cool on a wire rack.

Vanilla mascarpone cream

1. Fit multi-strand whisk.
2. Add 125 g mascarpone and 125 g cream, 50 sugar and the seeds of 1/2 vanilla pod.
3. Whip for 2 minutes at speed 3, then for 1 minute at speed 7.
4. Add 10 g filtered lemon juice and fold in gently with a pastry blender.

Strawberry compote

1. Rinse and hull 200 g strawberries.
2. Cut into pieces and heat over low heat in a non-stick frying pan.
3. Once reduced to a compote, remove from heat and add 15 g elderberry syrup.

St-Germain jelly

1. Moisten 3 sheets of gelatine in cold water.
2. Heat 100 g St-Germain in a saucepan over low heat.
3. Add the gelatine.
4. When melted, pour into a rimmed container.
5. Leave to set in the fridge before cutting into small cubes.

Presentation

1. Place a thin layer of strawberry compote in the center of the cooled shortbread.
2. Using a St-Honorée tip, poach the mascarpone cream around and over the compote.
3. Place your red berries on top. Finish with the jelly cubes and flowers.