How to make bakery style summer fruits tartlet from scratch
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- Опубліковано 14 жов 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... Learn how to make French patisserie style summer fruit tartlets in this cooking tutorial. Homemade tartlet shells are blind baked and filled with a delicious vanilla flavoured pastry cream made from scratch. The tartlets are then topped with juicy raspberries and strawberries glazed with a strawberry syrup.
We also road test an alternative recipe: raspberry butter cream filling created by French pastry chef Pierre Hermé
INGREDIENTS:
Yields 6 to 8 tartlets depending on size (or one large tart)
For the crème patissiere:
• 350 ml whole milk (full cream milk)
• 4 egg yolks
• 30 grams corn flour
• 80 grams granulated sugar
• 30 grams plain butter
• 1 fresh vanilla pod or 1 tablespoon of vanilla essence.
RASPBERRY BUTTER CREAM:
• 300 grams fresh strawberries
• 60 grams caster sugar (fine granulated sugar)
• 130 grams plain butter
• A few mint leaves to decorate
Note for the butter cream: I found that keeping the sugary juice naturally produced by the strawberries worked well. When pressing the strawberry through a sieve collect the juice in a separate container and add to the butter little bit at a time. When you get a cream like consistency you have enough strawberry juice.
SHORTCRUST PASTRY:
• 190 grams plain butter cut in small pieces (must be at room temperature)
• 1 small teaspoon of salt
• 1 tablespoon granulated sugar (optional)
• 50 ml whole milk
• 250 grams plain flour (all-purpose flour)
I found this shortcrust a bit fragile so I also included a recipe below for an alternative shortcrust using egg and water. I found this recipe easier to work with.
• How to Make Pie Crust ...
For summer fruits - this is up to you but always best to use what’s in season if you can (around 500 grams is needed)
• Strawberries
• Raspberries
GLAZING:
• Raspberry or strawberry jam 2 tablespoons
• 3 tablespoons of water
Add the jam and water in a small pan then bring to boiling point before turning the heat off. Use the syrup to coat the fruits using pastry brush.
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My nine year old granddaughter and I made one today with pastry cream and fresh strawberries. She made the short crust pastry by hand. It turned out beautiful. Great time with her. Thank you so much for this channel.
So beautiful ❤️🌻😍
This is guerrilla desert making at its finest! A crap tart mold - no problem. A whisk that hates you - bend it to your will. A butter and milk cream of weirdness - whip into something delicious. This is what real home cooking with the soul of a chef is like. Thanks, Stephan.
great comment
Yes, reading your comment stopped my attempt at cleverness dead in its tracks. Excellent Comment.
I don't understand why anyone would give this nice and accomplished chef a thumps down?
You are inspirational and talented. Thank you for all you do!
Stephan, you always show us how to work around the difficulties when certain elements can make (baking in this case), a real challenge. I like this very much. Great job as always. And Thank you.
Love the improvisation with the available kitchen tools. Another great looking recipe, nice work Stephane.
I enjoyed watching today's video. What a challenge. You did great. Showed us how to improvise and make corrections along the way.
I've had these tarts a few times in my childhood and I've never forgotten about them, thank you for allowing me to relive the joy!
Your recipes are great and informative. Also I could listen to you talk all day ;)
Great recipe! Thanks for sharing!
I like your kitchen. Earthy, simple like Tatooine🐪
They look amazing and must say a fabulous sweet treat for a high tea👌🇿🇦
I love how you always get me smiling as I get to learn your technique.
I ADORE your enunciations and bright charm as someone allllllll the way from the Oregon coast here. (I hope to surprise Grandma or others I love with these in the futer if I get these right)
Yes deserts! You're awesome Stephan thanks for all of your beautiful recipes. 👩🏽🍳♥️
I see these all the time here in Bretagne (and buy them too!). Yours look just as delicious. Hope you'll be in France for apple season; one of my favorites is chassons aux pommes; I'd love to make some of those! Thanks again for another great cooking lesson.
Merci, Stephane! This is just what I need now the strawberries in my garden are coming thick and fast! 😃
Merci Chef!!! Thank you so much for all of your great authentic techniques and recipes. I’m learning a lot from you.
Love you French cooking I honestly keep it up continue to give us more good stuff for the holidays
Magnifique!!!
i like Patisserie- Crème!!!
I just wanna say really hope you are enjoying yourself in France it must be a wonderful time of year and I really think you’re doing a lot of good work with your channel. 🙂⭐️⭐️⭐️⭐️⭐️
What a nice looking kitchen. An amazing looking recipe. Cheers!
👏👏👏👏👏 With all the trouble you had with the improper equipment, those came out looking pretty amazing Stefan. Imagine how awesome they would’ve looked if you had the proper tools to use. VERY impressive mon ami. 🤩
thanks ☘️ at the end of the day what counts is the taste😋😋
French Cooking Academy absolutely 😁
Stephan, your videos always make me smile... must say I have NEVER seen anyone make shortcrust with room temp butter, it actually is always emphasized how cold the butter must be for a flakier crust... could you explain your recipe more so we can understand the method? Thanks in advance, truly appreciated! Keep the great videos coming!
this short crust recipe is from the best french pastry chef pierre herme. what he does (and i got a bit wrong ) is to incorporate the liquids bit by bit into the butter and make a cream out of it which in effect traps the liquid in the fat ( the same way as the strawberry cream in the video) this is to have a minimum of liquid to actually go straight into the flour as it tend creates an unwanted elasticity when you work the dough afterward. so with this technique after a resting time of 2 hours the dough is tender easy to flattened and has next to no elasticity . when blind baked, filled with pastry cream and cooled down in the fridge the shortcrust gets that perfect soft crunch yet tender consistency it’s really worth the try😋😋👨🏻🍳👍
@@FrenchCookingAcademy wow sounds neat Stephan, I will have to look it up and give it a try- for research purposes only of course ;-) Thank you for taking the time to explain... baking is not my strength, but I do love to learn new techniques
Don't worry it's not my strengh neither 😁😁
Great job, you did wonderfully even though you had inferior utensils. You are correct in that I will not do the strawberry flavored butter tarte but The Patisserie cream one looks wonderful thank you so much 4 encouragement in doing this delicious recipe
Nice to have you back💕
some people have been saying that .was it because there was no video last thursday 🤔
This is Saturday 23rd July 20 I have literally Bing watched most of your enlightening videos today taking some wonderful knowledge from them ......you are a real inspiration, great entertainer and one hellof a teacher 🌟🌟🌟🌟🌟 TUTOR 🇿🇦
Hahaha the moment I saw the whisk I had the same thought as you- unusable. Thanks for the beautiful recipes! I will have to try them out for a weekend.
Have you heard about Jacques Pepin. He is rather old now a days but when I was growing up he was well known for cooking with Julia Child and introducing French cooking to the US. your methods and techniques remind me of his. Pure French Cooking at its finest
Love this!! When in France in 1980, with my then girlfriend, I had one, and only one type of dessert, daily, for a month: Tarte au Fraise!! The best, always wanted to learn how to make them, now you have filled my wish. Merci Beaucoup!! :)
beautiful kitchen and I love the decoration on the tattler and it must take delicious.
Ackkk! Where did you get that awesome OEUFS FRAIS HOLDER? I LOVE IT!
A great job without your favourite tools. I've really got to try this 😊😊😊
Looks delicious! Gonna try making it this weekend. Thanks!
yes those always taste great😋
Thanks for sharing ❤
They look delicious 😋
Looks delicious 🥰🥰😋
I am sure the tartelettes will be very delicious. Look so French! Thanks for the recipe!
When macarons Stéfane? Make with some favourite flavours of the French people.
true i need to get around making those
Fantastic💗
looks so yummy I might try them.
they are good 😋😋
I remember the 7k Sub days... Well done Stephen
yeah crazy indeed how time flies . thanks for still be there 🙂👍
Merci! I have friends coming for dinner and I now know what dessert will be. But, being that life is far too short shouldn't we eat dessert first? Next day: I made this for dessert...but did wait until the end of the meal. Verdict: Unanimous 100% delicious!
Your silly, but they may agree if you bring it out. I mean how can they be anything else but geogious~
Looks amazing!
👨🏻🍳🙂
Amazing!!
Hi Stephane, how are you my friend? I was watching a documentary on France 24 on UA-cam about the casserole and how sacred and important it is to French cooking. Can you teach us some casseroles using the traditional casserole dish? The casserole dish look like a clay bowl made by hand, and can you explain a little bit about the history of this? Thank you :-)
I've heard of a strawberry tomato tarte and I have been wanting to try it but cant find a recipe! Could you try something like that?
great
This is the most french sounding guy ever
Your kitchen nice. I would have copy design if I had seen it before
Merci mec!
de rien 😋👍
Enjoy your videos. What is your favorite French butter?
Surprisingly the same butter I was used to when I was young the Noisy butter
Ok I liked the pie dough process but Not too impressed by the strawberry butter one but hanks for the recipe!!
Clay Pots: Would you suggest recipes that can be cooked in clay pots? Or, are there recipes that are particular to be used with clay pots?
That strawberry butter looks nice but it needs more icing sugar i think in it to make it more sweet ...
I wish I could travel to France
How long can it stay in the fridge after being fully prepared?
I guess until someone, like moi, sneaks in there to eat them all!! ;D
Bonjour Chef, I have a question about the discoloration on the tartlet pan. Do you know what causes it to turn black? I recently purchased 6 metal barquette pans from France that have black spots on each. I was worried to bake pastry in a barquette like that. What do you think? How does one clean these metal tart pans? Merci beaucoup.
it’s just the grease and fat left on the pans plus a bit of corrosion usually these pan should not be washed with soap , just brushed and clean with a cloth the fat usually keeps rust and at bay . marks will comes as metal discolour. the best is to use black steel barquettecpans
@@FrenchCookingAcademy merci beaucoup. I might try making today for our afternoon coffee.
The description mentions an alternate shortcrust pastry recipe you prefer to use. Is there a link that I missed?
the link was missing indeed, here it is ua-cam.com/video/gjtxrY0jTaA/v-deo.html
This summer I’ve been incorporating whipped cream and creme patisserie to accompany my garden red fruits. Is that sort of creme a thing?
yes it is indeed 🙂
Creme patisserie lol. Its creme patissière
They are so pretty I understand why you didn't want to cut into them on camera.
Dont we all face that demimma when we do great in the kitchen.
Is corn flour just Cornstarch?
Yes
♥️♥️♥️
How to make franch tart sif please
Can I use the vanilla extract instead of the vanilla bean?
I would seriously advise against that, real FRESH vanilla is always best. 👍
Of course, it's not illegal,...yet!
We learn more from our mistakes than our success.
No tart is complete unless there's a drizzle of chocolat. But it's nice anyway.
well that’s were you come in if you make that recipe just add chocolate
make lobster thermidor please !!!!!!!!!!!!!!!
You don't mentioned the amounts of sugar,flor,Mili, etc
in the video description
Where you've been dude...
still there every week :o)
Stephane
You have too many admirers, tu est mignon..pas filet mignon eh!
Those look really good, but (and sorry) the way you use *apparently* makes it seem like you’re very doubtful of this, and I do understand that English isn’t your first language. However, these would really elevate any summer party/gathering.
I know it is because i never made that recipe before and the way it was going i was not sure how it would turn up 😀😋
@@FrenchCookingAcademy Fine, I'd eat them! I had tarte au fraise everyday for dessert during my 1980 visit to France!! Love them!
Are you a chef?
no more of a culinary instructor 🙂👨🏻🍳
Are you taking the piss? Incorrect equipment. Dont know what the creme is supposed to look like. Using too much liquid.
Stefan one disastrous video
Why do you say that? (Just curious not looking to argue or anything.) I thought considering the crap equipment he had to work with he pulled it off quite well lol. 👍
@@ChezJohn Yup, right; that "separates the men from the boys",......and the girls!! LOL ;D
Ron Schlorff LoL exactly. 👍
Like he’s guessing as he goes along? Terrible instruction