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382 g Debic Croissant Butter
361 g icing sugar
4 g salt
110 g almond powder
211 g egg
722 g flour
209 g potato starch
200 g Debic Stand & Overrun
200 g white peach puree
1 vanilla pod, Madagascar
60 g sugar
24 g gelatin mass (1:5)
150 g mascarpone
166 g Debic Crème Butter
330 g almond paste
183 flour
1 lime zest
300 g strawberry puree
78 g sugar
42 g gelatin mass
380 g Debic Stand & Overrun
Mix the Debic Croissant butter, icing sugar, salt and almond powder.
Add the eggs followed by the sieved flour and the potato starch.
Wrap and refrigerate the dough.
Laminate at 2 mm, then use a mold to create a round shape with an 8 cm diameter.
Bake at 150°C for 15 minutes.
Heat 1/4 of the cream, white peach puree, vanilla and sugar.
Dissolve the gelatin mass in the mixture.
Add the remaining cream and mascarpone.
Mix with a hand blender and pass through a fine sieve.
Leave to cool.
Mix the soft butter with the almond paste.
Add the eggs one by one and combine with the flour and lime zest.
Heat 1/3 of the puree with the sugar.
Add the gelatin mass to dissolve, followed by the remaining puree.
Leave to cool until 35°C.
Fold in the soft whipped cream.
Fill the tartlets with a layer of lime frangipane and bake for 25 minutes at 150°C.
Cool down and fill to the edges with the strawberry mousse.
Whip the white peach vanilla cream gently and pipe a blob on the tartelettes.
Decorate with mint leaves, fresh raspberries and chocolate decoration.
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