ANATOMY OF A PASTRY

The beautiful confections at Jean Philippe Patisserie at ARIA are not only mouth-watering but awe-inspiring as well. The delicate French pastries are carefully layered with the finest ingredients to produce a magical creation you aren’t soon to forget. One of Jean Philippe Patisserie’s most popular pastries, the raspberry tart is especially impressive due to its vibrant colors and unique flavor combinations. Ever wonder what goes into these extraordinary creations? This Anatomy of a Pastry infographic breaks down the famous raspberry tart so you can try your hand at one of these amazing pastries.


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Anatomy of a Pastry Infographic

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Ingredients

Servings: 20 Tarts

Pistachio Cream 

  • 267 grams milk
  • 1 vanilla bean
  • 71 grams sugar
  • 11 grams pastry cream powder
  • 1 gram gelatin grain
  • 53 grams egg yolk
  • 8 grams butter
  • 11 grams all-purpose flour
  • 36 grams pistachio paste 

Butter Cream 

  • 153 grams butter
  • 24 grams sugar
  • 7 grams water
  • 13 grams egg whites
  • 3 grams sugar
  • 24 grams milk
  • 24 grams sugar
  • 19 grams egg yolks 

Sablee Breton (Shortbread Crust)

  • 110 grams butter
  • 94 grams powdered sugar
  • 2 grams salt
  • 7 grams baking powder
  • 141 grams all-purpose flour
  • 22 grams egg yolks
  • 22 grams whole eggs
  • 20 grams water 

Raspberry Cremeux 

  • 12 grams raspberry paste
  • 294 grams raspberry puree
  • 88 grams egg yolks
  • 110 grams whole eggs
  • 88 grams sugar
  • 5 grams gelatin
  • 110 grams softened butter
  • 1 red color drop 
Procedure

Total Time: 4/5h | Active Time: 3h

Step 1 Sablee Breton (Shortbread Crust)

  1. Place the butter and sugar into a 20-quart mixer and mix it until it is smooth. Add both the egg yolks and whole eggs to the first two ingredients a little at the time and mix it well.
  2. Carefully sift all dry ingredients into a medium bowl. Alternate adding dry ingredients and mixing slowly. Mix it until the mix is smooth. Add the water and continue mixing slowly and then medium speed until incorporated.
  3. Preheat your oven to 330° F. While your oven is heating, spread your dough mixture ¼ thickness in to a parchment lined baking pan. Cook for 18-20 minutes or until the dough is golden brown. Let cool to room temperature.

Step 2 Raspberry Cremeux 

  1. In large bowl, mix the yolks, whole eggs, and sugar until is smooth and set the mixture aside. Add the raspberry puree to a medium saucepan and bring to a boil.
  2. Next, slowly temper the hot raspberry puree into the egg base and place back into the saucepan. Cook the mixture on medium heat while stirring until it reaches 185° F and remove from heat.
  3. Add gelatin to the mixture and then slowly whisk in the softened butter until fully incorporated. Pour the mixture into a 13”x9” baking pan on top of the Sable Breton and place in the freezer until it is solid.

 Step 3 Pistachio Pastry Cream 

  1. Add a small amount of cold water to the gelatin, just enough to hydrate, and set aside. Next, add the pastry cream powder, all-purpose flour, the yolk, and half the sugar into a 20-quart mixer and mix at a low speed until combined and set aside.
  2. In a medium saucepan, combine the milk, vanilla, and the other half of sugar and give a boil. Next, slowly temper into the yolk base from step one, and place back into the medium saucepan. Bring the mixture to a boil, and whisk continuously for 1 minute before removing from heat.
  3. Drain the hydrated gelatin to remove excess water, and add to the mixture from step 2. Next, transfer the mixture to a blender, add in butter and pistachio paste and blend until smooth. Chill until set. 

Step 4 Butter Cream 

  1. In a medium saucepan, add the milk, egg yolks, and 24 grams of sugar. Cook on medium heat mixing until the anglaise reaches 82°C. Cool until the mixture is fully chilled. Remove it from the cooler before starting the
    next step.
  2. In a medium saucepan, combine 24 grams of sugar with the water and cook until the temperature reaches 245° F. In a large bowl, lightly whip the egg whites and 3 grams of sugar. Pour this mixture over the whipped egg whites when they are fluffy. Mix it until it holds a peak form. Set aside.
  3. Place the softened butter into a large glass bowl and slowly add in the anglaise from step one, in thirds, until completely combined. While the meringue from step two is still slightly warm, add the butter anglaise mixture and combine. Pour the mix over the raspberry cremeux and spread it evenly, then put it back in the freezer.

Assembly 

  1. Remove the baking pan from the freezer and unmold the tart.
  2. Cut it individually 6”x1” or the shape that you would like.
  3. Decorate the tart with the fresh Raspberries.

Feeling like you need one of these delectable raspberry tarts? With the recipe above you can make yourself one, or simply come into Jean Philippe Patisserie at ARIA today. 

You won’t regret indulging in one of these delectable creations. (Note: Baking is a science and proper conversions are recommended. Click here for proper conversion data.)