Page 28 - Pastry & Baking Magazine

Tempt Your Limits
26
Pastry & Baking
North America
Assembly/Dessert Plating:
1.
Line the tart rings with Sablee Dough rolled to 3mm (0.11in) thickness; allow to cool in the
refrigerator for at least 2 hours.
2.
Fill tart with Frangipane Cream, and drizzle PreGel Ciliegia Kirch Arabeschi® inside.
3.
Bake at 160
°
C/320
°
F in a convection oven (or 180
°
C/356
°
F in a deck oven) for
approximately 45 minutes; allow to cool.
4.
Spread Mousseline Cream on top; arrange macarons harmoniously and
decorate with chocolate ribbons and red fruit.
Macarons
Mousseline Cream
Frangipane Cream
Ciliegia Kirsch Arabeschi®
Sablee Dough
Assembly/Dessert Plating