International
Breton shortbread with seasonal fruits by Naraé Kim
As part of a collaboration between Gault&Millau and Bosch, chef Naraé Kim has created a Sablé Breton with seasonal fruits using Bosch's new Series 6 food processor. Find out how to make this dessert.
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
- 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.
- Then add 110 g flour and 5 g baking powder. Do not overwork the dough.
- Roll out the dough in an 18 cm diameter circle, pressing down in the center, leaving a 1 cm border. Leave to rest overnight.
- Bake at 170°C for 15 min, in fan-assisted mode.
- Then remove the moulds and cool on a wire rack.
Vanilla mascarpone cream
- Fit multi-strand whisk.
- Add 125 g mascarpone and 125 g cream, 50 sugar and the seeds of 1/2 vanilla pod.
- Whip for 2 minutes at speed 3, then for 1 minute at speed 7.
- Add 10 g filtered lemon juice and fold in gently with a pastry blender.
Strawberry compote
- Rinse and hull 200 g strawberries.
- Cut into pieces and heat over low heat in a non-stick frying pan.
- Once reduced to a compote, remove from heat and add 15 g elderberry syrup.
St-Germain jelly
- Moisten 3 sheets of gelatine in cold water.
- Heat 100 g St-Germain in a saucepan over low heat.
- Add the gelatine.
- When melted, pour into a rimmed container.
- Leave to set in the fridge before cutting into small cubes.
Presentation
- Place a thin layer of strawberry compote in the center of the cooled shortbread.
- Using a St-Honorée tip, poach the mascarpone cream around and over the compote.
- Place your red berries on top. Finish with the jelly cubes and flowers.
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