Strawberry Bretone

Breton shortbreads can be eaten as simple biscuits, but in recent years French pastry chefs have taken to using them as the foundation for fruit tartlets. Use the best salted butter you can find for a rich taste and crumbly, sandy texture.

 

Makes 18 units.

 

INGREDIENTS:

300 g salted butter

2 g salt

180 g icing sugat

3 nos egg yolks

300 g flour

 

METHOD:

1. Beat together butter, salt and icing sugar until fluffy.

2. Add in egg yolks and continue beating.

3. Fold in flour and mix until dough is formed.

4. Keep in chiller for 1 – 2 hours.

5. Roll up to 12 mm thick and then cut into 5 cm round.

6. Brush with egg wash and bake in 180ºC oven for 25 – 30 minutes.

7. Decorate with strawberry slices, cream and pistachio nibbles on the sides.

 

CHOCOLATE FILLING

300 g couverture chocolate, roughly chopped

150 g compound chocolate, roughly chopped

20 g glucose

1/2 vanilla bean

300 g whipping cream

 

METHOD:

1. Boil together vanilla bean and whipping cream together.

2. Add in glucose and the chopped chocolate. Stir until combined.

3. Keep in chiller for at least 2 hours or until set.

 

TO ASSEMBLE

Pipe chocolate filling into the middle of bretone, arrange strawberry slices around. Decorate accordingly.

 

Recipe by Chef Clement Lim, Pastry World.

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