Pâte Sablée and Crème Pâtissière with Autumn raspberries

Posted in - Puddings on October 31st 2016 0 Comments img_20161027_1330041

Autumn raspberries put to good use. Admittedly this is a bit of a faff, but the component parts can be made in advance, and assembled last minute.  I have Leiths to thank for the recipes, having had a moment of remembering the most delicate biscuit I have made.  Definitely worth the trip.

Pâte Sablée
285g plain flour
a pinch of salt
225g unsalted butter, softened
2 egg yolks
110g icing sugar, sifted
2 drops vanilla essence

Crème Pâtissière
290ml whole milk
2 egg yolks
55g caster sugar
20g plain flour
20g cornflour
vanilla essence, ½ tsp
150ml double cream

Raspberries (whizz some in a food processor with icing sugar and push through a sieve if you would like some coulis as well as rasps)

  1.  Whizz all of the pâte sablée ingredients in a food processor, knead until there are no flecks of butter and then wrap in a disc shape in cling film.  Refrigerate.
  2.  In a bowl, whisk the yolks and sugar together while you scald the milk.  When the yolks and sugar are creamy, beat in the flours.
  3. From a height, add a little scalded milk to the creamy mixture, stirring all the time.
  4. Now pour the mixture from the bowl you are mixing in, into the pan with the remaining scalded milk, stirring with a wooden spoon so that the heat of the milk does not scramble the eggs.
  5. Stir the mixture over a medium heat and keep stirring the lumps out until it is smooth.  Pour it onto a plate to cool and cover with cling film or another upside down plate so that a skin does not form.
  6. Preheat the oven to 200ºC
  7. Remove the pastry from the fridge and roll it between large sheets of cling film, or on a lightly floured surface. It should be about 3mm thick.  It is really pliable and may break so it is best to work with sections of pastry, leaving the rest in the fridge.
  8. Cut into discs or squares and lay on a baking sheet.  When the sheet is full, put it back in the fridge while you work with the remaining pastry.
  9. Bake the pastry for 6 minutes, checking and then for a little longer if necessary.  Ideally the biscuits will colour  only a little.
  10. Remove from the oven and after a couple of minutes, with a flat spatula (lost the word as I write this!), carefully remove the biscuits and place them on a wire rack to cool.
  11. While they cool, whizz the Crème Pâtissière  in the food processor.
  12. Whisk the cream to medium peak and fold it and the creme pat together.
  13. Spoon or pipe the creamy mixture onto the cooled biscuits, put a raspberry in each corner, and top with another biscuit.
  14. Sprinkle with icing sugar and serve with a little raspberry coulis if you like.

Leave a Reply