As part of our ongoing partnership with Butter of Europe, we invited Chef Ana Paola de Anda into the Chef’s Roll Test Kitchen to create a recipe highlighting rich, flavorful French butter. She created a french tart with a vanilla mousseline, vanilla sauce, fresh berries, and a brown butter crumble.
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.
340 g. European Butter
207 g. AP flour
498 g. Cake flour
50 g. Semolina
142 g. Eggs
5 g. Salt
256 g. Powder sugar
Mix dry ingredients in a electric mixer.
Add butter (cubed) and continue to mix until it has a crumbly consistency.
Slowly add eggs until incorporated and a dough forms – do not over mix- stop as soon as dough comes together.
Roll out and cut into circles using a round cookie cutter.
Bake at 325 F for 10 min, pull from oven and with a smaller cookie cutter cut out a circle in the center.
Put back in the oven to finish baking off for another 5 min, or until golden. Let cool.
500 g. Milk
60 g. Corn starch
6 ea. Yolks
1 ea. Egg
120 g. Sugar
1 tsp. Vanilla bean paste
50 g. European butter
Heat milk and part of the sugar to 67 C. Whisk eggs, rest of sugar, and cornstarch.
Once milk is at desired temperature, whisk in the egg mixture until fully incorporated. Continue to whisk until thick and bubbly. Make sure it reached 82 C. Whisk in butter.
Strain and start whipping with paddle attachment right away in an electric mixer for 15 min approx., until the pastry cream cools down a little.
Add butter and continue to whip for 10 more minutes or until thick and fluffy.
Put in a pastry bag and refrigerate until ready to use.
1 recipe of Pastry Cream (see above)
250 g. European butter
Brown Butter Crumble
100 g. European Butter
250 g. AP Flour
70 g. Brown sugar
280 g. Sugar
6 g. Salt
Mix all dry ingredients
Melt butter and heat until it turns golden brown
Add melted butter to dry ingredients
Bake crumble at 325 f for 15 minutes, tossing every 5 minutes.