Another delicious dessert prepared at the Casa Spigadoro booth during Sigep 2018 by chef Giuseppe Sparacello: Cream Tart with Pastry Flour and Taste and Color.
Ingredients and Procedure
Short Crust Pastry
- 300g Butter
- 200g Icing sugar
- 90g Yolk
- 1000g Pastry Flour
Sandblast Butter and Flour add the Icing Sugar and finally the egg yolk. Let steep in the refrigerator about 2 hours. Roll out the dough to a height of 4mm and cut with a heart-shaped mold. For this operation, the shortcrust pastry must be well chilled so that it holds its shape. Lay on a perforated baking sheet with silpat formulato and bake at 220′ for about 8min.
Vanilla Cream
- 800g milk
- 200g fresh cream
- 280g sucrose
- 70g cornstarch
- 70g rice starch
- 1/2 vanilla bean
Bring the milk and cream to a boil, taking care to create a batter with the starches and sugar with a little milk and cream once they reach 50′. Once it reaches a boil, pour in the batter and finish cooking. Pour onto a baking sheet and cover with plastic wrap and cool in blast chiller to positive.
Colored chocolate ganache
- 500g fresh cream 35%
- 500g white chocolate
- 100g glucose
- 70g butter
- Just Enough Taste and Color
Bring cream to a boil with glucose and pour over white chocolate and emulsify with a mini pimer. Add the cubed butter and finally color with Taste and Color’s Line of Various Colors.
Assembly of the Cake
On an under cake lay our heart-shaped shortbread create spikes with our vanilla cream with the help of a sac-a-poche with plain nozzle No. 10. When finished, lay another heart-shaped shortbread on top and create spikes of various sizes with our colored ganache.
Decorate with fruit, macaroons, flowers and meringues.
Thanks to Master Pastry Chef Giuseppe Sparacello for the recipe.
