Breton shortbread with seasonal fruits by Naraé Kim

5/12/24, 11:28 AM

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

Bosch Serie 6 food processor
Wooden spoon
Cul de poule
Baking mat

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

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.
Then add 110 g flour and 5 g baking powder. Do not overwork the dough.
Roll out the dough in an 18 cm diameter circle, pressing down in the center, leaving a 1 cm border. Leave to rest overnight.
Bake at 170°C for 15 min, in fan-assisted mode.
Then remove the moulds and cool on a wire rack.

Vanilla mascarpone cream

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

Strawberry compote

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

St-Germain jelly

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

Presentation

Place a thin layer of strawberry compote in the center of the cooled shortbread.
Using a St-Honorée tip, poach the mascarpone cream around and over the compote.
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.