Gluten-Free Chestnut Shortcrust Pastry
- 240g Chestnut flour
- 240g Cornstarch
- 240g Dry butter 84%
- 180g Icing sugar
- 100g Whole eggs
- 60g Powdered almonds
- 4g Salt
- Sift together the chestnut flour and cornstarch.
- Mix the creamed butter, icing sugar, eggs, powdered almonds, fine salt and one-quarter of the chestnut flour and cornstarch mixture. Do not beat this mixture.
- As soon as it is completely smooth, add the remaining chestnut flour and cornstarch mix. Mix very briefly.
- Roll out and store in the refrigerator. Bake at 300°F (150°C).
Gluten-free Pistachio Streusel
- 200g Brown sugar
- 200g Dry butter 84%
- 100g Cornstach
- 100g Cassava flour
- 200g Powdered pistachio
- Sieve the powdered mixture. Add the butter then mix all the ingredients together using the flat beater in an electric mixer. Stop mixing as soon you obtain a completely smooth dough.
- Make little dough balls and store them in the refrigerator or freezer.
- Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration
Lemon Ivoire Namelaka
- 200g Whole UHT milk
- 2 Lemon zest
- 10g Glucose
- 4g Gelatin sheets
- 400g UHT cream 35%
- 340g Ivoire 35%
- Bring the milk to the boil, add the glucose and infuse the lemon zest for 3 to 4 minutes. Soak then wring out the gelatin then add to the mixture. Sieve through a chinois.
- Pour it gradually over the melted Ivoire couverture to obtain a smooth, shiny, elastic texture. Add cold liquid whipping cream to this mix.
- Mix for a few seconds in an electric mixer. Leave to stiffen in the refrigerator overnight.
Passionfruit Coulis
- 230g Passionfruit pulp
- 250g ABSOLU CRISTAL NEUTRAL GLAZE
- Smooth the pulp – do not heat – then pour over the Absolu Cristal neutral glaze. Mix in an electric mixer, taking care not to incorporate any air bubbles. Pour out.
Passionfruit Syrup
- 100g water
- 300g passionfruit pulp
- 200g caster sugar
- 1 vanilla pod
- Bring the water, passionfruit pulp, sugar and scored vanilla pod to the boil. Place in the refrigerator.