Chef Fabrice shares his recipe for Tarte aux Fruits Rouges

Oct 20, 2013, 09:30 IST | A Correspondent

When we heard that a chef from Le Cordon Bleu, Bangkok was in town, we couldn't resist asking Chef Fabrice Danniel to share one of his favourite dessert recipes. He picked Tarte aux Fruits Rouges. Don't count your calories this once

The recipe is divided into three different steps: 

Almond Sablee Dough Ingredients
>> 167 g flour
>> 100 g butter
>> 2 g salt
>> 62 g icing sugar
>> 21 g ground almond
>> 37 g eggs method
>> Mix flour and cold butter
>> Add salt, ground almond, and icing sugar
>> Add liquid ingredient (do not over mix)
>> Roll out 2 mm, cut 16x16 cm, and 8x8 cm inside
>> Bake at 170°C for 12-15 minute


Chef Fabrice at Taj Land’s End, Bandra. Pics/Satyajit Desai

Creamy mousse
Red fruits
Ingredients

>> 56 g raspberry purée
>> 56 g blackcurrant purée
>> 149 g eggs
>> 16 g sugar
>> 108 g white chocolate
>> 3 g gelatin leaves
>> 12 g lemon juice
>> 200 g whipped cream

Method
>> Make an anglaise from raspberry purée, lemon juice, sugar and eggs. Add gelatin
>> Sift, then pour on white chocolate, cool down to 20°C
>> Combine with whipped cream 

 



Comme une meringue red fruits
Ingredients
>> 10 g gelatin leaves
>> 115 g sugar
>> 135 g water
>> 63 g lemon juice
>> 63 g blackcurrant purée
Method
>> Soften gelatin in cold water
>> Boil water and sugar
>> Add lemon juice, purée and gelatin, and boil once again
>> Pour on candy tray,
Put in freezer
>> Put in mixer bowl and whisk till a marshmallow texture
>> Put back in candy with a lot of icing sugar, cut in small cube
>> Decorate with fruits

Complimentary campari at Maritime
Enjoy a complimentary glass of Campari at the newly-opened Maritime by San Lorenzo at the Taj Land’s End. The Campari cocktail will be paired with Italian specialities.
Where: Maritime by San Lorenzo, Taj Land’s End, Bandra
Call: 66681234

Sunday brunch
Sunday is a day to break the diet regime, and the brunch at Seven offers over 30 dessert options including the ice-cream bar, chocolate fountains and made-to-order puddings, crepes and waffles.
Where: Seven, Palladium Hotel, Lower Parel
Call: 61628422

Corrigendum
In the story carried last week, October 13 -- Year of Good Food -- the name of Chef Ambar Samtani was spelt incorrectly. Also, Birdsong serves only organic food. The non-organic ingredients in the recipes were for readers to try at home.  

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