CRISPY BISCUIT, CREAM INFUSED WITH TAGETES |
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CRISPY BISCUIT |
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Ingredients:
> 125 gr butter |
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Directions: | ||
1 | Mix the butter, the sugar and the salt with your hands. 2 | Add the flour and egg yolks and knead until you get a kind of breadcrumbs consistency. 3 | Add the milk and knead quickly. 4 | Form 8cm in diameter rolls and wrapthem in cling wrap. Reserve for 1 hour in the refrigerator. 5 | Cut out 3mm thick discs and glaze the dough with the beaten egg white to create a waterproof layer. 6 | Bake at 180° until golden brown. |
CREAM INFUSED WITH TAGETES
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Ingrdients:
> 600 gr strawberries | Mara des bois | |
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Directions: | |
1 | Infuse the tagetes in the cream over night. 2 | Whisk the cream. 3 | Add the sugar and let stand. 4 | Cut the strawberries in 4 or 5 lengthwise. 5 | Drizzle with the lemon juice. |
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› Place a quenelle of the cream in the center of each disc. › Aesthetically place the strawberry pieces on the cream. › Decorate with tagetes leaves. |