Strawberry, vanilla and pear tart reinterpreted

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 / Ice-cream World Champion 2018 / Ice-cream Meilleur Ouvrier de France 2019
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Strawberry crémeux

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 300g
    • Sugar - 20g
    • Pectin NH 325 - 7g
    • Glucose powder DE 40 - 50g
    • Butter 82% fat - 50g

    Combine sugar, pectin and glucose
    Combine with the purée
    Boil
    Add butter
    Blend
    Pour into a 16-cm tart ring

    Total weight: 427g

    In this step

  2. Vanilla pear mousse

    Ingredients

    • Frozen fruit purée, sugar added : Pear - 325g
    • Vanilla (split and scraped) - 0,6g
    • Sugar - 43g
    • Thickening - 14g
    • Whipped cream - 215g

    Combine the purée, vanilla, sugar and thickener
    Boil
    Chill
    Whisk the cream
    Combine the mixtures
    160gr / 11-cm mold (bottom diameter)

    Total weight: 597.6g

    In this step

  3. Choux pastry biscuit

    Ingredients

    • Milk 3.6% fat - 190g
    • Fine salt - 4g
    • Butter 82% fat - 45g
    • flour T45 - 90g
    • Egg - 190g
    • grapeseed oil - 60g
    • Egg white - 190g
    • Sugar - 100g

    Boil milk with salt and butter
    Remove from heat and add the flour
    Dry it out
    Add egg slowly
    Add oil
    Whisk egg with sugar
    Combine both mixtures
    Spread onto 60*40 baking sheet
    Bake
    Right after, cover with cling wrap until cool
    Baking time: 10 minutes
    Temperature: 180° C

    Total weight: 869g

  4. Sablée dough

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • flour T45 - 360g

    Combine butter, icing sugar, salt and almond powder
    Add egg
    Add flour
    Cut into shapes:
    14 cm x 14 cm
    10 cm x 6 cm
    Baking time: 30 minutes
    Temperature: 150° C

    Total weight: 827g

  5. Strawberry meringue

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 150g
    • Egg white (powder) - 10g
    • Sugar - 100g
    • Maltodextrin - 50g
    • red coloring - 0,06g
    • Dessicated coconut

    Combine purée, egg white and coloring
    Add sugar and maltodextrin
    Beat
    Pipe out
    Sprinkle grated coconut (optional)
    Bake
    Baking time 60 minutes
    Temperature 100°C

    Total weight: 310.06g

    In this step

  6. Finishing

    Ingredients

    • Strawberries - 500g
    • topping neutral - 1000g

    Total weight: 1500g

    Assembly and finishing

    Finishing

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