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  7. #shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart #cooking

    RECIPE:

    1/ Pie Dough For 8 people
    • 215 g of AP flour
    • 95 g of Icing sugar
    • 35 g of almond powder
    • 120 g of Butter
    • 1 egg

    ->> Sift all the powders. Mix sugar with the butter by paddle in the kitchen aid. Once the butter is well incorporated, add the egg. Add sifted fry powder. Keeping mixing slowly till it turns to dough. Wrap the dough and Keep in the fridge for 1 hour or better overnight. Roll dough and shape your pie, then place it in the freezer for 1 hour or better overnight before baking in the oven at 175° C for 12 minutes. Check the oven and color of your pie.

    2/ Berry Jam (Blueberry, Strawberry and Raspberry)
    •300 g Mix Berry
    •30 of sugar
    •3 g of NH pectin

    ->> Mix sugar and NH pectin in container., Cook berry slowly then add mix of sugar with pectin at 40C, be careful to cook well so as to evaporate maximum humidity. Keep mixing and cooking till it gets the right texture of Jam. Store in the fridge. Or you can find any kind of Jam in Grocery store if you like.

    3/ Vanilla Ganache Montee
    •110g of white chocolate
    •225g of liquid cream 30% fat
    •1/2 vanilla bean
    •1g of gelatin (i.e. 1/2 sheet)

    ->> Soak the gelatin sheet in water in advance, heat the mount of the liquid cream with half the vanilla pod to infuse it. Once the cream is hot, pour over the white chocolate and your gelatin hydrated beforehand. Mix once, then add the remaining cream, then mix again. Reserve in the fridge overnight. Whip it the day after.

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