Sakura

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a special pastry inspired by my favorite Sakura line of Rituals! with flavours of cherries, rice and almonds ❤ I converted the scents into flavours and this creation has come true!

and of course I wanted to make nice pictures of this beautiful pastry 🙂 so I went, with my bike, with the pastry in a box in one hand (and try to avoid all the bumps on the road), cycling to the Japanese Gardens in The Hague… a better location I couldn’t have! and I have to say the pastry drew more attention than the gardens themselves 😉

Ingredients:

tartelette
210g flour
85g icing sugar
125g butter
25g almond flour
1 vanilla bean
1 egg
a pinch of salt

lemon frangipane
15g butter
15g sugar
15g almond flour
15g egg
1 (bio) lemon zest

cherry cremeux
1 gelatin leaf
120g cherries
50g eggs
15g butter
15g sugar
dried cherry blossom

choux
25g milk
25g water
25g butter
25g flour
50g eggs
a pinch of salt

craquelin
15g butter
20g sugar
20g flour
red colour

dessert rice cream
95ml whipped cream
95ml rice milk
35g dessert rice
½ vanilla bean
30ml whipped cream
40g white chocolate
15g butter

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tartelettes:
mix all the ingredients together. Let the dough rest for 1 hour in the fridge and fill the tartelette molds. Make the lemon frangipane, so mix the butter, sugar, almond flour and a little bit lemon zest. Stir well until you get a smooth mixture, add the eggs and stir into a creamy cream. Divide a little of the frangipane over the (unbaked) tartelettes and bake at 170C for about 15 min.

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cherry cremeux:
heat the cherry puree with the dried cherry blossom till 60C and pour the mixture through a sieve. Stir the eggs with the sugar and add to the fruit puree, heat it till 84C. Add the (pre) soaked gelatin, cool till 40C and add the butter. Divide the cremeux over de cooled tartelettes

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craquelin:
make a fine dough with the sugar, flour, butter and some red colour. Put the dough in the fridge, roll out thinly, and take small circles (which you put on the choux)

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choux:
heat the oven till 230C. Boil the water, milk and butter, add the flour and stir quickly together until the mixture forms a dough. Remove from heat, leave to cool a little bit, add the eggs (one at a time) and stir well. Put the dough into a piping bag with a round piping tip fitted, pipe very small balls of choux on the baking sheet, sprinkle them with beaten egg and top each choux with a craquelin layer and bake at 170C for about 10 min. Leave to cool in the oven

rice cream:
bring (95ml) whipped cream, milk, vanilla bean seeds, a little bit of sugar and the rice to the boil. Cook for about 10 min. on a low fire. Pour over the chocolate and stir well, cool it till 50C and stir the butter and the mixed whipped cream (30ml) through the cream and fill the choux. Divide the choux over the tartelette and sprinkle with some icing sugar!

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