Français
| Register    
Search

Advanced research

Breton-Style Raspberry ShortcakesTheWorldWideGourmet.com

Flavors of Brittany

Total time: more than 2 hr

Preheat the oven to 190° C. (375°F.)
Preparation time: 30 minutes
Waiting time: 5 hours
Baking time: 15 + 15 minutes

Difficulty: Requires a certain dexterity

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:354.1 kcal

Proteins:5.5 g

Fats:16.6 g

Carbohydrate:47.2 g

Fibers:1 g

Sugar:30.3 g

Cholesterol:105.2 mg

Sodium:168.1 mg

Calcium:35.4 mg

Energy:1174 kcal

Proteins:18.2 g

Fats:54.9 g

Carbohydrate:156.5 g

Fibers:3.2 g

Sugar:100.3 g

Cholesterol:348.8 mg

Sodium:557.4 mg

Calcium:117.3 mg

SIMILAR RECIPES

  • Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet

  • Raspberry Croustillant with Hibiscus Flower Juice

  • Cheesecake with Pearly Raspberry Coulis

  • Raspberry Flan

  • Raspberry Melon Tart with Meringue and Nuts

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

160

g

sugar

225

g

flour

210

g

salted butter

15

g

dry yeast

80

g

egg yolks

**Chiboust cream

75

g

heavy cream

110

g

passion fruit purée

40

g

orange juice

3

egg yolks

50

g

sugar

25

g

cornstarch

**Italian meringue

6

egg whites

150

g

sugar, cooked to 121°c

**Garnish

raspberries

METHOD

Making the shortcakes

  1. Whisk the egg yolks with the sugar until pale; mix in the flour and yeast and then the butter.
  2. Spread out into an even 1.5 cm (1/2") thick layer, and let rest for about 5 hours.
  3. Cut into 9 cm (3 1/2") diameter circles and bake the dough in ring molds of the same size in a preheated 190° C (375° F) oven for 15 minutes.

Making the cream

  1. Make the pastry cream (see below).
  2. Gently fold the Italian meringue into the cream.
  3. Pipe out 7 cm (3") disks of cream using a piping bag; place in the freezer.

Assembly

    1. Place a shortcake in the centre of each plate;
    2. top the cake with a little whipped cream with some crushed raspberries in it;
    3. arrange the raspberries, standing up in the cream, in increasingly smaller circles until the whole surface of the cake is covered;
    4. place a frozen disc of "crème chiboust" on top; sprinkle with brown sugar and place under the broiler very briefly to caramelize the sugar, or better yet, use a torch.

Serve the shortcake with passionfruit sorbet or vanilla ice cream, if desired.

Pastry Cream

  1. Bring the cream and orange juice to a boil.
  2. Whisk the egg with the sugar until pale.
  3. Blend in the cornstarch.
  4. Once the liquid comes to a boil, pour it all at once into the egg mixture, whisking constantly.
  5. Transfer the mixture to a saucepan and cook for 4 to 5 minutes, stirring constantly so that the mixture doesn't stick to the bottom. Let the mixture thicken gently.
  6. Fold in the passion fruit purée. Set aside.

  7. To prevent the pastry cream from forming a skin, place a sheet of plastic wrap directly onto the surface or coat the surface with some butter. Let cool. The pastry cream is now ready to use.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box