Saturday, April 25, 2015

Peach Tartlets Recipe

PÂTE SUCRÉE CRUST AND PASTRY CREAM FROM THE BOUCHON BAKERY COOKBOOK


Makes 6 Tartlets

INGREDIENTS

Pâte Sucrée

  • 2 1/2 c. (+ extra for dusting pans) all-purpose flour
  • 1/4 c. + 2 1/2 Tbsp. powdered sugar
  • 3/4 c. + 1 Tbsp. powdered sugar
  • 1/4 c. + 3 Tbsp. of almond flour
  • 8 oz. of unsalted butter
  • 1/2 vanilla bean, split lengthwise
  • 3 1/2 Tbsp. of Eggs
  • Cooking spray

Pastry Cream


  • 1/2 c. + 1 Tbsp. egg yolks
  • 1/2 vanilla bean, split lengthwise
  • 1/2 c. + 1 Tbsp. granulated sugar
  • 1/2 c. + 1 1/2 Tbsp. custard powder or all-purpose flour
  • 2 c. + 3 Tbsp. whole milk
  • 1 oz. unsalted butter, cut into 1/4" pieces, at room temperature
  • Ice

Peaches

  • 2 peaches, thinly sliced
  • 1 tsp. lilikoi jelly mixed with 1/8 tsp. water


TOOLS

  • Tartlet Pans
  • Fine-mesh sieve/strainer
  • Rice
  • Measuring spoons and cups
  • Glass measuring cup
  • Mixing bowls
  • Silicone spatula
  • Bowl scraper
  • Whisk
  • Stand mixer
  • Plastic wrap
  • Parchment paper
  • Rolling Pin
  • Marble pastry board
  • Cutting board
  • Chef's knife
  • Large saucepan
  • Disposable pastry bag
  • Pastry Brush



FIX

Pâte Sucrée

  1. In mixing bowl sift the flour, 1/4 cup + 1 tablspoon. of powdered sugar and almond flour.
  2. In bowl of stand mixer, mix butter with paddle attachment and cream together until it has the consistency of mayonnaise.
  3. Scrape the seeds from the vanilla bean, add them to the butter mixture and mix on medium-low speed for about 30 seconds. 
  4. Sift 3/4 cup + 1 tablespoon powdered sugar and mix for 1 minute, until fluffy.
  5. Add dry ingredients in 2 additions, mixing for 15-30 seconds after each or until combined.
  6. Scrape down the sides and add the eggs and mix on low speed until just combined 15-30 seconds.
  7. Transfer dough to marble pastry board and work it together, smearing and blending the dough from one end to the other with the palm of your hand. Repeat until thoroughly combined.
  8. Divide the dough into two equal portions and form a 4-inch by 6-inch rectangle, about 3/4-inch thick . Wrap in plastic wrap and refrigerate until firm (about 2 hours, but preferably overnight). 
  9. Grease and flour each tartlet pan.
  10. Roll out dough between two pieces of parchment paper (using rolling pin) till it's about 1/8-inch thick. Cut six 5-inch circles and press each circle into its respective tartlet pan. Trim edges by rolling rolling pin over edges of tartlet pan. Dock dough (stab with fork prongs all over).
  11. Freeze for at least an hour. 

Pastry Cream
  1. Set up an ice bath. Place a medium bowl in the ice water and set a fine-mesh strainer over the bowl.
  2. Put yolks in bowl of stand mixer fitted with the whisk attachment. Scrape seeds from the vanilla bean, add them to the yolks and mix on medium-low speed for about 30 seconds.
  3. Reduce the speed to low and slowly pour in the sugar, then whisk on medium speed until lighter in color, about 1-3 minutes. Scrape down the sides and bottom of the bowl, then whisk on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.
  4. Reduce speed to low, add the custard powder or flour, and mix for 30 seconds. Scrape down the sides and bottom of the bowl. With the mixer running on the lowest speed, slowly pour in the milk. Scrape the bowl again and mix on low speed for another minute, or until combined.
  5. Pour the mixture into a large saucepan, set over medium heat and stir gently with silicone spatula until it begins to thicken. Switch to a whisk and whisk as the cream comes to a simmer, rotating the whisk around the bottom to keep the cream from scorching. Once you see bubbles breaking the surface, cook for about 5 minutes longer, whisking constantly, until the pastry cream has thickened.
  6. Pour pastry cream through the strainer, pressing gently on it to push the thickened cream through. Whisk for about 1 minute to cool slightly. Then whisk in the butter in 2 additions.
  7. Press a piece of plastic wrap against the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour.
To Assemble

  1. Preheat the oven to 325°F. Line a sheet pan with a parchment paper.
  2. Line frozen tart rings with parchment paper and fill with rice. Bake for 10 minutes, then rotate the pan and bake for another 10 minutes or until the dough is set and no longer sticks to the parchment paper.
  3. Remove parchment and rice. Re-dock dough if necessary. Return pan to the oven, and bake for another 12-18 minutes or until the dough is cooked through and golden brown. Set the pan on a cooling rack and cool completely.
  4. Once tart shells have cooled, fill the pastry bag with the pastry cream.
  5. Fill the tart shells with cream to 1/4" inch from the rim of the shells.
  6. Starting on the outside, lay peach slices down in concentric circles, filling the entire tart.
  7. Brush with lilikoi mixture.

Serve and enjoy!

Note: The tarts are best the same day they are assembled. They can be refrigerated for 4 to 6 hours; remove them from the refrigerator 20 minutes before serving.

-shaw

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