Reminding me about the pâtisserie shops in Paris, the Parisian are so proud of their patisserie because of their passionate and love with their culinary. I must say if you have the easy access to good patisserie, I don’t see any reason you won’t fall in love with. The recipe was picked up on the TV show that Michel Roux and Marry Berry was preparing these little beautiful pastry.
This really make me feels like a French pâtissier, patisserie is the work of art for the pâtissier that created with a flawless not only the taste is good, and is really great to look at too. Eventually walking in streets of Paris whenever I saw a patisserie shop even at the opposite road I could traverse and just to have a look at it, because it is like my favorite masterpiece of Mona Lisa was stolen and hung in the shop for sell!
I have a recipe just for the occasion that you need for dinner party of tea time treat. I used my classic sweet pastry. (refer to my previous post of humble mince pie)
For the filling, I used crème pâtissière (pastry cream, the reason, it taste nicer and the fruit can sitting in creamlike soft sponge and it holds the fruits)
- 120g egg yolks (approximately 6 medium egg yolks)
- 100g caster sugar
- 40g corn flour
- 1 tsp vanilla exact
- 500ml whole milk
- For the crème pâtissière, whisk the egg yolks with sugar until pale and thick, then whisk in the corn flour.
- Add the vanilla into the milk and bring to boil then switch off the heat.
- Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg)
- Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
- The cream will start to thicken. Once it release a bubble or two, take it off the heat.
- Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) letting it cool before put in the fridge. Refrigerate for at least an hour before using.
To give the fruit a better shine, warm a jar of apricot jam in saucepan in low heat, do keep your eye on it, no one like the burnt sugar taste, once the jam had warm through then use a pastry brush to brush the arranged fruit.
I like the size of this shape it is much easy as a bite size, usually fruit tattler is in round shape. It is not elegance as this one.
Tips: The jam will thicken as it cool down, you can add little bit of water and warm it through again, to mix the water and jam then continue to brush the fruit again.