Fig and raspberry pie

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Sweet paste

    Ingredients

    • Softened butter - 330 g
    • Icing sugar - 170 g
    • Almond powder - 70 g
    • Salt - 2 g
    • Egg - 120 g
    • Vanilla (powder) - 2 g
    • Flour - 560 g

    Mix the softened butter and the icing sugar, add the ground almond ,the salt, the eggs and the vanilla powder until homogeneous mix. Add the sifted flour and place in the refrigerator. Roll out to 1,5 mm thick, and line a 20 cm tart ring (foncer). Cook at 180°C for 10 to 15 minutes.

  2. Almond cream

    Ingredients

    • Almond powder - 220 g
    • Caster sugar - 220 g
    • Softened butter - 220 g
    • Egg - 220 g
    • Flour - 10 g
    • Rum - 10 g

    Mix the ground almond , the sugar and the softened butter. Add the eggs, scrape down the mixing bowl, add the flour and the rum. Keep refrigerated. Pipe the almond cream in the half-cooked sweet paste base, add some fresh figs and raspberries and finish cooking.

  3. Vanilla cream

    Ingredients

    • Single cream 35 % - 380 g
    • Milk - 280 g
    • Egg yolk - 160 g
    • Caster sugar - 80 g
    • Gelatin - 8 g
    • Vanilla pods - 1
    • Whipped cream - 80 g

    Bring the milk, the whipping cream and the vanilla pod and seeds to the boil. Pour onto the egg yolks-sugar mixture. Then add the gelatine, previously softened in water, and cook at 82° C . Strain through a sieve, mix a few seconds and cool rapidly. Add the whipped cream and mix it delicately using a spatula when the “anglaise” has been cooled down. Mould and freeze.

  4. Fig and raspberry palet

    Ingredients

    • Frozen fruit purée 100% : Fig - 720 g
    • Frozen fruit purée 100% : Raspberry - 280 g
    • Frozen fruit purée 100% : Lemon - 20 g
    • Caster sugar - 210 g
    • Gelatine (sheet) - 20 g
    • Pectin NH - 15 g

    Heat the purees . Mix the sugar and the pectin, and pour them into the warm purees. Add the gelatine previously softened into cold water and then the lemon juice. Let it cool down. Mould and freeze.

    In this step

    PuréeSurgelée_Figue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  5. Decoration

    Ingredients

    • Frozen fruit coulis : Red fruits - QS

    Raspberries, fresh figs and dry vanilla pods.

    Serve with a Vergers Boiron raspberry coulis

     

    In this step

    Coulis_Fruitsrouges-RVB-150dpi-697x697
    Frozen fruit coulis

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