Home Recipes Flower

Flower

Tartlet made of coconut frangipane and wild peach confit.

Fruit Cakes and tarts Dairy

Flower

Debic Professionals

Debic

Ingredients

For 12 servings

Pâte sable

525 g icing sugar

175 g ground almonds

1600 g flour

12 g salt

1000 g Debic Brioche Butter

200 g eggs

Coconut frangipane

250 g Debic Brioche Butter

250 g icing sugar

150 g ground almonds

100 g ground coconut

275 g eggs

100 g Debic Stand & Overrun

90 g flour

Wild peach confit

300 g wild peach puree

9 g pectin NH

50 g sugar

2 g fruit acid

Decoration cream

1 l Debic Stand & Overrun

85 g sugar

8 drops of lavender oil (optional)

Debic products used

Brioche Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Pâte sable

Mix all dry ingredients together.

Add in the soft Brioche Butter and mix until a sandy mixture.

Add the liquid eggs and knead to a dough.

Leave to rest for 1 night in the refrigerator.

Roll out on 2 mm and line tartlets of Ø 8 cm.

Store for minimum 3 hours in the refrigerator.

Coconut frangipane

Soften the Brioche Butter and mix in the ingredients in stated order.

Pipe a small spiral on the raw pie bottoms and bake for ca. 20 minutes at 165°C.

Wild peach confit

Heat the puree to 60°C.

Dry mix the pectin with the half of the sugar and add to the puree.

Let the mixture boil briefly until it starts to thicken.

Add the remaining sugar and acid and let it boil for a few more minutes.

Let the jam cool completely.

Decoration cream

Whip until soft peaks for decoration.

Assembly

Portion the 25 g confit in the baked tartlets.

Decorate in a shape of a wildflower the lavender cream.

Finishing touch

Finish with a few bleu cornflower petals.

Recipe tags Fruit Cakes and tarts Dairy

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