Making fruity, delicate little pastries to please your friends and family with a nice tea break is not very complicated…and it is sooo much better that buying some! At least you can control the amount of sugar, the origin of your ingredients…and you are guaranteed nothing is artificial, not polluted with preservative and other additives. Yes, it is about controlling what you put in your mouth, because it is much better, and because it is the way it should be!
Who can you trust today besides yourself?
You are what you eat remember? So make it pure and clean. Make it yourself.
Preheat the oven at 400 degrees F.index
Fresh fruits tartelettes
1 cup 1/2 all purpose flour
1 stick unsalted butter room temperature
1 tbs powdered sugar
1 egg yolk
2 tbs water
Pastry cream :
1 cup milk
1/3 cup sugar
2 egg yolks
2 tbs cornstarch
1 tbs vanilla extract
Assorted fresh fruits : kiwi, red currants, raspberries
First, make the pastry cream :
Heat up the milk in a saucepan
In the meantime, whisk the egg yolks and the egg with the sugar
Add the cornstarch
Add the milk
Pour back in the saucepan and thicken on medium heat.
Transfer to a bowl, add some butter to the surface and cool down.
Make the pastry dough for the tartelettes
In a food processor, pulse the flour, sugar and butter together until a sand is formed.
Add the egg yolk and the water. Pulse again until a dough is formed.
Slightly kneed the dough, wrap it in film and place it in the fridge 20 min.
In the meantime, start the choux pastry :
1 cup water
1 stick butter
1 pinch salt
1 tsp sugar
1 cup flour
Boil the water with butter, salt, sugar
Add flour then add eggs one by one.
With a pastry bag, press little balls of dough on a parchment paper lining a cookie sheet.
Place in the oven for at least 20 mn, until the choux are golden brown and crisp.
Take the pastry out of the fridge. Roll it thin and cut out discs slightly bigger than your tartelette molds.
Place these discs in the molds, line with parchment paper and place beans in it.
Blind bake the pastries in the oven for about 10 mn.
Remove the beans and parchment from the tartelette cases, and bake again until golden.
Take out of the oven and let cool down.
Make the scones
2 cups flour,
2 tsp baking powder,
1/2 stick of sweet butter,
3 tbs milk
Pulse flour, baking powder and butter in the food processor. Add egg and milk. Make a ball and roll the dough. Cut out some discs and place them on the lined cookie sheet. Brush with milk. Bake the scones for about 15mn, until golden.
(After I filmed this sequence, I spent a few days in UK and discovered that over there, the scones are much bigger! And with the clotted cream..it is divine)
Fill the tartelettes with the cream. Garnish with fruits.
Fill (or not) the choux with cream. Sprinkle with powdered sugar.
Cut the scones in half, garnish with butter and strawberry jam.
Arrange on a serving plate and serve with earl grey tea.
Do not wait to eat it all! Serve at once…
The film crew loved it…