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Breton shortbread with seasonal fruits by Naraé Kim

Breton shortbread with seasonal fruits by Naraé Kim

5/12/24, 11:28 AM
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As part of a collaboration between Gault&Millau and Bosch, chef Naraé Kim has created a Sablé Breton with seasonal fruits using Bosch's new Series 6 food processor. Find out how to make this dessert.

Ingredients for Sablé Breton with seasonal fruits

Equipment

Breton shortbread

  • 80 g semi-salted butter
  • 65 g sugar
  • 1 g fleur de sel
  • 40 g egg yolk (equivalent to 2 yolks)
  • 110 g flour
  • 5 g baking powder

Vanilla mascarpone cream

  • 125 g mascarpone cheese
  • 125 g liquid cream
  • 50 g sugar
  • 1/2 vanilla pod
  • 10 g lemon juice

Strawberry compote

  • 15 g elderberry syrup
  • 200 g strawberries

St-Germain jelly

  • 100 g St-Germain
  • 3 gelatine leaves

Dressing

  • Blueberry flowers
  • White and violet allymis flowers
  • Red fruit (strawberries, wild strawberries, blackberries, raspberries, blueberries)

Steps for a Sablé Breton with seasonal fruits

Sablé Breton

  1. Set up the whisk attachment and mix at slow speed (2) 80 g semi-salted butter with a creamy texture, 65 g sugar, 1 g fleur de sel and 2 egg yolks.
  2. Then add 110 g flour and 5 g baking powder. Do not overwork the dough.
  3. Roll out the dough in an 18 cm diameter circle, pressing down in the center, leaving a 1 cm border. Leave to rest overnight.
  4. Bake at 170°C for 15 min, in fan-assisted mode.
  5. Then remove the moulds and cool on a wire rack.

Vanilla mascarpone cream

  1. Fit multi-strand whisk.
  2. Add 125 g mascarpone and 125 g cream, 50 sugar and the seeds of 1/2 vanilla pod.
  3. Whip for 2 minutes at speed 3, then for 1 minute at speed 7.
  4. Add 10 g filtered lemon juice and fold in gently with a pastry blender.

Strawberry compote

  1. Rinse and hull 200 g strawberries.
  2. Cut into pieces and heat over low heat in a non-stick frying pan.
  3. Once reduced to a compote, remove from heat and add 15 g elderberry syrup.

St-Germain jelly

  1. Moisten 3 sheets of gelatine in cold water.
  2. Heat 100 g St-Germain in a saucepan over low heat.
  3. Add the gelatine.
  4. When melted, pour into a rimmed container.
  5. Leave to set in the fridge before cutting into small cubes.

Presentation

  1. Place a thin layer of strawberry compote in the center of the cooled shortbread.
  2. Using a St-Honorée tip, poach the mascarpone cream around and over the compote.
  3. Place your red berries on top. Finish with the jelly cubes and flowers.
Discover the new Bosch Series 6 food processor at www.boulanger.com and find out more on the Bosch website.
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