Page 22 - NA_4_2_2011

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20 Pastry & Baking
North America
Get
Ready
for
Summer!
Salted Almond Crumble
1.
2.
3.
Guest contributor The French Pastry School is
owned and operated by pastry chefs Jacquy Pfeiffer
and Sebastien Canonne,M.O.F. and offers instruction
based on the artist-apprentice model that has been
in operation in Europe for hundreds of years.
Red Wine Stewed Summer
Berries and Brioche, Roasted
Black Sesame Seed Praliné
and Almond Crumble
Terrine, Rose Sorbet
Photos by Paul Strabbing
Unsalted Butter 82% Fat
215 g
Sucrose
215 g
Pastry Flour
215 g
Almond Powder with skin
240 g
Finely Ground Fleur de Sel
4 g
Bitter Almond Extract
10 g
Crushed Almonds with Skin
200 g
Total Weight
1099 g
Ingredients:
Method:
• Combine the first six ingredients in a Kitchen
Aid mixer fitted with the paddle attachment.
• Mix slowly until desired size for crumble is
achieved and add the crushed almonds.
• Allow the crumble to rest in the cooler
overnight.
• Bake in a 162
º
C/325
º
F oven, vent open until
golden brown, remove from the oven and allow
the crumble to cool.
My Imagination