The Pareos
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Composition |
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1 - Sweet dough |
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270 g |
Soft butter |
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180 g |
Icing sugar |
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65 g |
Almond powder |
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100 g |
Eggs |
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3 g |
Salt |
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2 g |
Vanilla powder |
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460 g |
Flour |
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Cream the soft butter, add the icing sugar, almond powder, salt and eggs (at room temperature). Sieve the flour and vanilla powder, add them to the mixture (mixing lightly) and keep in a cool place. Pour 1.5 mm into 3 cm high circles. Place in the refrigerator.
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2.1 - "Irresistible" fruit heart |
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250 g |
Boiron Spicy Mango Puree |
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100 g |
Boiron IQF apricot halves |
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65 g |
Caster sugar |
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100 g |
Inverted sugar |
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20 g |
Potato flour |
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50 g |
Water |
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In a saucepan, heat the fruit puree, the diced apricot halves, the caster sugar and inverted sugar. Add the potato flour and water mixture, bring to a light boil. Film and set aside until the assembly. |
2.2 - "Spring-summer" fruit heart |
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250 g |
Boiron Raspberry Puree |
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100 g |
Boiron IQF blackberries |
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65 g |
Caster sugar |
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100 g |
Inverted sugar |
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20 g |
Potato flour |
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50 g |
Water |
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In a saucepan, heat the fruit puree, frozen blackberries, caster sugar and inverted sugar. Add the potato flour and water mixture, bring to a light boil. Film and set aside until the assembly.
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2.3 - "Autumn-winter" fruit heart |
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320 g |
Boiron Caribbean Rum Cocktail Puree |
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50 g |
Boiron IQF redcurrants |
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50 g |
Caster sugar |
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80 g |
Inverted sugar |
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20 g |
Potato flour |
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50 g |
Water |
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In a saucepan, heat the fruit puree, caster sugar and inverted sugar. Add the potato flour and water mixture, bring to a light boil. Film and keep to the side for assembly. The redcurrants stay in the freezer until assembly.
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3 - Petit Beurre biscuit |
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380 g
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Eggs |
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120 g |
Caster sugar |
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100 g |
Icing sugar |
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100 g |
Almond powder |
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140 g |
Rice flour |
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190 g |
Butter |
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Separate the egg whites from the yolks. Beat the egg whites until stiff with the caster sugar. Mix the dry ingredients - icing sugar, almond powder and rice flour. Add the egg yolks to the stiff whites then delicately add the dry mixture and creamed soft butter. Film this preparation and set aside until the assembly, on the worktop. |
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Assembly |
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Line 3 cm high circles. Pre-bake with a thin layer of petit beurre biscuit using a n° 6 piping bag. Fill up to ¾ with the fruit heart filling. Cover with 2 mm of petit beurre biscuit and place in the oven heated to 170°C for 10 to 15 minutes.
Tips: for the sweet dough, use weak flour and do not mix excessively for a crisp result. For the fruit hearts, a minimum amount of boiling is needed to keep the intensity of the fruit for this cake. |
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