레드베리파이(RED BERRY PIE)

SUGAR DOUGH (for 8 Pies)

• Mix all the powders with butter in cubes until sanded aspect without any pieces of butter.
  Add eggs and link the powder.
  Let cool down in the fridge. Roll to 3 mm thickness and place in the pie shape.
  Pre-Bake at 160°C for approximatively 15 minutes on Silpain.

ALMOND CREAM (for 8 Pies)

• Mix soft butter directly from the fridge with sugar and vanilla to get it white.
  Add gradually eggs, then finish the mix with almond powder. Put 37g of frozen red berry and pipe 100g of almond cream per pie.
  Bake again around 20 min at 160°C.

RED BERRY CREAMY (for 8 Pies)

• Warm up puree, Butter and gelatin pour on chocolate. Mix well with rest of puree using a blender.
  Let crystallize in the fridge.

ALMOND MILK MOUSSELINE (for

• Boil almond milk. In same time mix first sugar and corn starch, then add egg yolk.
  When almond milk is boiling pour half on egg preparation and put back to sauce pan to boil and make a custard cream.
  Add first part of soft butter at the end and let cooling down to 20°C.
  Mix second part of soft butter with same quantity of custard, then add gradually the rest of cream to finalize the
  emulsion of the mousseline.

NEUTRAL GLAZE (for 8 Pies)

• Boil hot glaze with water and pour on mirror glaze.
  Mixed with 2nd part of water.
  Use with spray gun at 60°C.
  
  MONTAGE
  Pipe some spots of mousseline and creamy in the same mold of the pie and cover with plastic sheet to touch the border of the
  mold.
  Freeze. When the base of the pie made from sugar dough is cold, turn it upside down on cake board.
  Spray the glaze on frozen creams and place the creams on top of the pie. Decorate with fresh red berry.