I admit it: baking gives me a Sagittarius A* black hole-sized sloth. However, there are people like Víctor Gonzalo and Sofía Janer who get me the bug of preparing desserts. The former contestants master chef and current managers of La Dramerie not only make fantastic sweets, but they know how to go down to the planet of the clumsy patisserie and explain everything in a simple way. And as if that were not enough, they have recipes like today’s, adaptable to your time and skills.
These raspberry tartlets can be made complete, with their sucrée dough, their frangipane, their pastry cream and their fresh compote. Are you in a hurry and want to skip the frangipani (yes, this almond cream is also called that)? Raisins. That fresh compote seems like a mess to you? You don’t put it or use jam. Watch the video and you will see that everything is possible.
RASPBERRY CAKES FROM LA DRAMERIE
For 4 tartlets of 12 centimeters
- 250g of flour
- 100g icing sugar
- 1 egg
- 150g butter at room temperature
- 30 g almond flour
- 100 g of butter at room temperature
- 100g icing sugar
- 1 egg
- 100 g of ground almonds
- 30g of flour
- 1 teaspoon orange liqueur, rum, or whiskey (optional)
- 330 ml of milk
- 170 g whipping cream (35% fat)
- 100g sugar
- 4 yolks
- 40g cornstarch
- 1 vanilla pod
Fresh raspberry compote (can be replaced by jam)
- 200 g raspberry pulp or crushed fresh raspberries
- 100g fresh raspberries
- 20g sugar
- 3 sheets of gelatin
- Lemon zest
- For the cream, open the vanilla pod with a knife and put the seeds and the pod itself in a saucepan. Add the milk and cream and heat over low heat, making sure it does not overflow.
- In a bowl, beat the yolks with the sugar until they turn pale yellow. Add the cornstarch and mix.
- Add a little of the milk with cream by passing it through a strainer and beat with rods. Continue with the rest without stopping beating.
- Return the mixture to the saucepan and place over low heat. Remove it with a spatula scraping the bottom, until the cream thickens. If lumps have come out, you can strain it or give it a beat with a mixer. Let cool on a tray or bowl in the fridge, putting transparent plastic in contact with the cream.
- For the mass sucreebeat the butter together with the icing sugar in a food processor with the paddle.
- Add the egg and mix well. Add the almond flour and a pinch of salt. Add the flour and mix just enough to have a homogeneous mixture.
- Wrap the dough in transparent plastic and let it rest in the fridge until it is very cold (ideally, leave it overnight).
- If the frangipani, beat the butter well together with the icing sugar and the egg in the same robot (it is not necessary to clean it, the frangipane has the same ingredients as the sucrée dough). If it cuts, heat the container a little with a dryer so that it emulsifies (see video).
- Add the ground almonds and the flour, and mix well until creamy.
- Finally, add a splash of orange liqueur and beat well. Put the frangipane in a pastry bag and let it rest in the fridge.
- Put the sucrée dough between two baking papers and stretch it with a rolling pin until it is about 3 or 4 millimeters thick.
- Grease the molds with butter. Cut the dough into circles larger than the moulds, and line the molds with it, being careful not to break it (see video). Put the molds with the dough in the freezer for about 10 minutes.
- bake the dough sucree at 170 degrees about 15 minutes.
- Fill the molds with a layer of frangipani, insert five raspberries into it and bake another 15 minutes at 170°C. They do not need to take color in the center.
- If you want to make the compote fresh, heat part of the pulp to 50ºC and add the previously hydrated gelatin sheets.
- Remove from heat, add the rest of the pulp and leave to gel in the fridge.
- Beat the gel with a whisk, add the fresh raspberries and the grated lemon peel and place in a pastry bag.
- When the cream is cold, also put it in a sleeve.
- Unmold the tartlets and decorate them with the cream and compote (see video). Top with raspberries and sprinkle with a little icing sugar.
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