Page 54 - NA_3_5_2009

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52 Pastry & Baking
North America
Grand Gateaux
1. Roll pastry to 2mm thickness and line a 200mm tart
ring placed on a Demarle Silpain mat and perforated
tray.
2. Trim the excess pastry from the side of the tart ring
and refrigerate before baking.
3. Once cooled, line the tart shell with plastic wrap and
fill with rice. Bake to 170
°
C for 7 minutes. Remove
the rice insert and continue baking for a further
5 minutes until golden brown.
4. Microplane the edges of the tart to a level even shell.
5. Spread a thin layer of Yuzu jam on the base of the tart.
6. Create a golden colour with the walnut black sesame
crunch before adding the sesame seeds and walnuts.
7. Place 30g of walnut black sesame crunch in each
Demarle Flexipan Ref: 1548. Bake at 180
°
C for 5-8
minutes.
8. Pour boiled cream over combined egg yolks and honey.
Whisk together then return to the heat to create an
anglaise.
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