[video FR/ENG]
This is the very first bilingual Zoom Webinar, Masterclass live from Paris followed by more than 8 000 zoomers. Organiezd by and for Franklin Public Library, Michigan - USA. It is a Pastry Masterclass, how to bake a Mother's day cake, made with a Palmier (Or Elephant Ear, a crispy flaky cookie) as the tart base, chantilly and creme Patissiere with fresh vanilla, plus Strawberries and mint. A delicious and easy to do dessert.
Step by step video :
LOVE PALMIERS
Serve 2 larges Palmiers (Each palmier is for 4 pax).
Ingredients:
1 pure butter puff pastry
100 g brown sugar
4 tbsp caramel sauce
For the crème pâtissière:
500 g heavy milk
70 g sugar
50 g butter
35 g cornstarch
4 egg yolks
1/2 vanilla pod
For the whipped cream:
100 g mascarpone
10 cl heavy liquid cream
10 g sugar
1/2 vanilla pod
Finishing:
8 tablespoons strawberry jam
140 g strawberries
4/6 mint leaves
Instructions:
Preheat the oven to 180C / 355F.
Unroll the puff pastry. Sprinkle generously with three-fourths of brown sugar. Take 1 tablespoon and sprinkle with generous dashes of salted butter caramel. (2 to 3 tablespoons).
Take the two opposite edges of dough in the direction of the width. Roll each end towards the center until the 2 cylinders meet. Roll the 2 cylinders in the remaining brown sugar. Pack in plastic food wrap. Put in the freezer for 5 minutes. Take the cylinders out, cut them into 5mm slices (3/16 Inch or 0.19685 Inches). Place on the parchment on a baking sheet
Bake for 15 to 20 minutes.
Prepare the crème pâtissière.
While cooking, in a saucepan, cmbine milk, yolks, sugar, cornstarch and the scraped vanilla. Whisk and bring to boil, still whisking until the first broth. Remove from heat and continue to whisk, incorporating the butter. Put in a pipping and let cool.
Prepare the whipped cream.
Whisk the cream with the mascarpone. Add the sugar and whisk until you get a whipped cream.
Finishing.
When the palmiers are cooked and cooled, decorate by making whipped cream dots alternating the pastry cream all along the edges of the palmiers. Pour the strawberry jam into the heart of the palmier and cover with whipped cream and crème pâtissière. Decorate with strawberries cut into rings and withthe mint leaves.
