SABLÉ DOUGH PASTRY
Ingredients
- 1000 g.
- Nevada sugar
- 865 g.
- Butter
- 335 g.
- Whole egg
- 100 g.
- Milk
- 2000 g.
- Flour W200
- c/s
- Vanilla and salt
Elaboration
Mix the butter with the Nevada sugar, vanilla and salt. Add the egg slowly until it is incorporated into the dough. Add the flour. Ingredients at room temperature. Bake: 180ºC Time: 20 minutes
CHEESE CREAM BASE
Ingredients
- 300 g.
- Cream cheese
- 300 g.
- Whole milk
- 100 g.
- Cream fraiche 35% total fat
- 50 g.
- Butter
- 125 g.
- Sugar
- 7 g.
- Gelatine sheets
Elaboration
Bring to the boil all the ingredients except the gelatine. Add the hydrated gelatine when the mixture drops below 80ºC.
YOGHOURT AND CHEESE CREAM
Ingredients
- 600 g.
- Cheese Cream Base
- 300 g.
- Les Cremes Yogurt
Elaboration
Mix Les Cremes Yogurt with Cheese Cream Base.
Assembly and finishing
1.Once we have the sable dough pastry, fill up with Moorea Raspberry in the bottom and with Yoghurt and cheese cream.
2.Finish marbling with a little Apollo Raspberry and decorating to taste.