Berry Clafoutis
Tart Dough
| g | |
| PALFFY 780LTU | 250 |
| Sugar | 150 |
| Whole Egg | 80 |
| Ground Almond | 150 |
| Cake Flour | 300 |
Process
- Put the PALFFY 780LTU and sugar in the mixer bowl and mix them together until soft.
- Slowly put the egg into the mixer bowl.
- Mix the ground almond and cake flour together and pour into the mixer bowl.
- Combine all the ingredients to become a tart dough.
- Put into the chiller to rest for 2 hours.
Frangipane Cream
| g | |
| PALFFY 780LTU | 320 |
| Sugar | 160 |
| Whole Egg | 250 |
| Ground Almond | 400 |
Process
- Mix the PALFFY 780LTU and sugar in the mixer bowl together until soft.
- Slowly put the egg into the mixer bowl.
- Mix the ground almond into the mixer bowl.
- Combine all ingredients together, put into the chiller.
Clafoutis Sauce
| g | |
| FILLING ACE CUSTARD | 228 |
| PROBEST 33 | 100 |
| Whole Egg | 150 |
| Sugar | 16 |
| Cake Flour | 45 |
| Water | 200 |
Process
- Pour all of the ingredients into a bowl, use the hand blender to blend into a sauce.
- Pour the sauce through a sieve to make it smooth.
Berries Mixture
| g | |
| Frozen berries | 170 |
| Sugar | 40 |
Process
- Mix together and let the sugar disolve with the berries.
Assemble
- Roll the dough to 0.2cm and put into the tart ring. (15cm(D))
- Pour 50g of the frangipane cream onto the tart dough and bake at 170 °C for 20 minutes until golden brown.
- Pour the berries mixture onto the tart shell. Pour the clafoutis sauce and bake at 170 °C for 30 minutes.
- Take out from the oven to cool down, put some berries on top for decoration. Ready to serve.
Products Used for This Recipe
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
FILLING ACE CUSTARD
Room temperature storage filling with good baking stability and rich custard taste.
- Packing: 1kg*6 / 3kg*5
- Storage: Below 25℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
