As part of our ongoing partnership with Butter of Europe, we asked award-winning pastry chef Stephanie Boswell to create some delicious pastry dishes showcasing premium European butter. Here she makes a classic French tart filled with peach jam and almond cream, topped with ripe stone fruit, whipped chantilly, and gold leaf.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Pate Sucree
INGREDIENTS
- 360 g. Powdered Sugar
- 380 g. French Butter
- 8 g. Salt
- 4 ea. Eggs
- 110 g. Almond Flour
- 210 g. Potato Starch
- 720 g. AP Flour
METHOD
- Cream together powdered sugar and butter until there are no chunks of butter left.
- Mix dry ingredients together in a separate bowl.
- Add eggs to butter and mix.
- Scrape sides of bowl.
- Mix in dry ingredients to butter mixture and mix until just combined.
- Form into a ball, wrap in plastic, and chill until firm.
- Once cold, roll out using flour to keep from sticking.
- Use for everything.
- Literally.
Almond Cream
INGREDIENTS
- 500 g. Almond Flour
- 500 g. Sugar
- 500 g. Butter
- 50 g. AP Flour
- 10 ea. Eggs
- 10 g. Salt
- 50 g. Rum or any flavoring you like
METHOD
- Cream together first 4 ingredients.
- Add eggs and flavoring and mix until homogenous.
- Add salt and mix until combined.
- Realize you’ve just made a classic french recipe in under 5 minutes.
- High five yourself.
- High five anyone in close proximity.
