Pâte Brisée Boats With Strawberries And White Mousse
Ingrediënten
Ingredients for 50 Pieces
- 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
For the Mousse
- 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
Instructies
- 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.
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