Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Breton shortbread with seasonal fruits by Naraé Kim

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

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.
Discover the new Bosch Series 6 food processor at www.boulanger.com and find out more on the Bosch website.

These recipes might interest you

Angus picanha, miso ginger corn purée, chimichurri sauce
Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.
Chicken ravioli, cardinal sauce, langoustine-girolles
Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.
Langoustine, zucchini flower and basil
Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
Artichoke à la barigoule & poached egg
Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
Zucchini from flower to stem by Omar Dhiab
Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
Colorful tomatoes, iodized-glazed aigo broth
Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners