Almondine Tartlets and Apple Frangipane

Tartlets

We’re using these fillings to fill our tartlets, lemon curd, chocolate ganache, almondine, apple frangipane, and fruit tart.

Pastry Cream

Yield: 3 # 9 oz (57.8 oz)

Ingredients:

Part 1

Milk: 32 oz

Vanilla Bean: 1⁄2

Sugar: 4 1⁄2oz

Part 2

Cornstarch: 2 1⁄2oz

Cake Flour: 1⁄2oz

Sugar: 4 1⁄2 oz

Milk: 3 oz

Egg Yolks: 6 oz

Egg: 1 ea.

Part 3

Butter, cubed, softened: 3 oz

Method of Preparation:

1.            Gather equipment and ingredients.

2.            Part 1: Heat milk, sugar and vanilla to scalding in a medium pot.

3.            Part 2: Combine sugar and starches, whisk in milk. Once milk/starch mixture is smooth, whisk in egg and yolks.

4.            Slowly temper egg/starch mixture with hot milk from part 1.

5.            Return tempered egg mixture back into pot.

6.            Cook mixture on medium heat until it is bubbling and thickened—whisking constantly and briskly.

7.            Once pastry cream is cooked to correct thickness remove from heat, whisk-in the butter from part 3—use gloves when handling the butter.

8.            Cool immediately on ice, cover with plastic wrap—allowing wrap to cling to the surface of the pastry cream.

9.            Record time and temperature: cooling start time/temp. and ending time/temp.

10.          Once mixture is complete cool (50-60 ̊F), LABEL and store in the refrigerator.

11.          Enter cooling times into log-book.