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Strawberry sablé

Fresh strawberries on a buttery sablé with smooth cream.

Berry Dairy Sugar

Strawberry sablé | Debic

Debic's Culinary Team

Debic

Ingredients

Sablé

250 g Debic Croissant Butter

250 g brown sugar

4 g salt

3 g vanilla powder

175 g T45 flour

175 g T55 flour

6 g baking powder

25 g egg yolks

Crème pâtissière

1 vanilla pod

500 g whole milk

90 g egg yolks

100 g sugar

40 g cornflour

40 g Debic Crème Butter

Frangipane

100 g almond paste

100 g icing sugar

100 g whole eggs

150 g crème pâtissière

Crème suisse

250 g Debic Duo

500 g crème pâtissière

Strawberry finish

600 g fresh strawberries

150 g neutral glaze

500 g Debic Duo

Debic products used

Croissant Butter 5x2KG

Crème Butter 4x2.5KG

Duo 50/50 2L

Preparation

Sablé

Mix the Croissant Butter with the dry ingredients.

Add the egg yolks and mix to form a dough.

Flatten and chill.

Roll out to approximately 7 mm thickness and line the tart bases.

Crème pâtissière

Bring the milk to the boil with the scraped vanilla.

Mix the egg yolks with sugar and cornflour.

Pour the hot milk over the yolk mixture, stirring continuously.

Return to the heat and cook until thick, while whisking.

Remove from the heat and stir in the Crème Butter.

Cover with cling film pressed directly onto the surface and leave to cool before use.

Frangipane

Mix the almond paste with the icing sugar until smooth.

Gradually add the egg while mixing.

Fold in the crème pâtissière to obtain a smooth frangipane.

Fill up the tart bases and bake at 180°C for 16 minutes.

Crème suisse

Fold the lightly whipped Duo into the crème pâtissière until smooth and airy.

Assembly

Pipe the crème suisse evenly over the baked base.

Arrange sliced fresh strawberries decoratively on top.

Brush lightly with neutral glaze.

Finishing touch

Finish the edges with piped whipped Duo.

Berry Dairy Sugar

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