46-Busset-Desserts

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Chef’s Recipe: Thierry Busset’s Raspberry Sablés with Coulis & Chantilly Cream

Wednesday, 3 November 2010 | Tags: , ,

Chocolatier Thierry Busset was our guest for the Anna & Kristina's Grocery Bag episode Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries. He shared his own mouth-watering dessert recipe with us after the show.

Serves 6

Ingredients

Pâte sablé

3 3/4 cups all-purpose flour, sifted (about 13 1.2 oz/900 mL/380 g)
7/8 cup icing sugar (7 oz/210 mL/200 g)
1 tsp salt (5 mL)
1 vanilla bean, seeds scraped and pod discarded
1 2/3 cups unsalted butter (about 14 oz/400 mL/400 g) softened and cut in 1-inch/2.5-cm cubes
1 tsp whipping cream (5 mL)
1 egg yolk

Raspberry Coulis

2 cups fresh raspberries (480 mL)
½ cup granulated sugar (120 mL)
Juice of 1 lemon

Chantilly Cream

1 cup whipping cream (250 mL)
1 tsp granulated sugar (5 mL)
1 vanilla bean, seeds scraped and pod discarded
4 cups fresh raspberries (1 L)
¼ cup icing sugar, for dusting (60 mL)

Preparation

Pâte sablé

Combine the flour, icing sugar, salt and vanilla in a bowl using a whisk. Add the butter and incorporate using your fingers or a pastry cutter, until the mixture resembles coarse oatmeal or wet sand.

Make a well in the centre of the bowl, then pour in the cream and the egg yolk. Combine gently until the dough just comes together, then transfer it to a clean work surface and flatten it into a round 1-inch/2.5-cm thick.

Tightly wrap the dough in plastic wrap and refrigerate it for 1 hour until chilled.

Line a baking sheet with parchment paper and lightly flour a clean work surface. Unwrap the sablé dough, place it on the floured surface and roll it to a thickness of 1/8 inch(3 mm). Using a 3-inch/7.5-cm round cutter, cut out 12 discs. Place the rounds on the baking sheet and refrigerate them for 30 minutes.

Heat the oven to 350°F/175°C. Bake the sablés for 5 minutes or until golden brown, then transfer them to a wire rack and allow them to cool.

Raspberry Coulis

Place the raspberries, sugar and lemon juice in a medium saucepan and cook on medium heat, stirring constantly, until the mixture comes to a gentle boil. Simmer for 5 minutes, or until the coulis begins to thicken slightly.

While it is still warm, transfer the mixture to a food processor and purée until smooth, or blend with a hand-held blender. Pass the coulis through a fine-mesh sieve into a clean bowl and refrigerate until chilled, about 1 hour. Will keep refrigerated in an airtight container for up to 3 days.

Chantilly Cream

Combine the cream, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Whip at high speed until the mixture forms stiff peaks, about 10 minutes.

To Serve

Place the raspberries in a large bowl and toss with 1/4 cup/60 mL of the raspberry coulis. Arrange a ring of berries, about the diameter of one of the sablé discs, in the middle of each plate. Fill the centre of the ring with two spoonfuls of chantilly cream. Top the cream with a sablé disc. Repeat with a second layering of berries, cream and a sablé disc. Lightly dust each serving with icing sugar.

I like to pair raspberries with a dessert wine from Veneto, Italy: Maculan’s Dindarello. If you can’t find it, try a late-harvest B.C. Riesling. – Thierry Busset

 

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