Name: Pâte Brisée Boats With Strawberries And White Mousse
Ingredients: ¾ cup 100 g Confectioner’s sugar; 1 stick plus 6 tbsp (200 g Butter); 2⅔ cups 300 g Flour; 1 Egg; Some vanilla pulp; 5 oz 150 g Semisweet couverture chocolate for brushing; About 7 oz (200 g raspberries); Flour for the work surface; Butter for the pans; 3 tbsp 45 g Butter; 4 tsp 10 g Confectioner’s sugar; 2 Egg yolks; 3.5 oz 100 g White couverture chocolate; 2 tbsp Kirsch (cherry brandy); ¾ cup 200 ml Whipped cream

Quickly knead the confectioner’s sugar, butter, flour, egg, and vanilla pulp, cover, and let rest in the refrigerator for half an hour.
For the mousse, cream the butter and confectioner’s sugar.
Add the egg yolks and beat for 5 more minutes.
Chop up the chocolate and melt in a bain-marie.
Mix the kirsch and melted chocolate into the egg yolk mixture and fold in the whipped cream.
Chill the mousse.
Preheat oven to 400 °F (200 °C).
Roll the pâte brisée out thinly on a floured work surface, fill small buttered pans with the dough, press the edges down well, and bake for about 25 minutes, until light brown.
Remove from the pans and brush with warmed chocolate.
Place 3–4 raspberries in each boat, fill with mousse, and smooth.
Pour some chocolate over the top.

Pâte Brisée Boats With Strawberries And White Mousse

Ingrediënten

Ingredients for 50 Pieces

For the Mousse

Instructies

————————————————————————————————–

Vind ik leuk:

Gerelateerd