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Strawberry cream cheese & vanilla milk rice pie

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

150g

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

250g

BRITTANY PUFF PASTRY BUTTER
BRITTANY PUFF PASTRY BUTTER

1000g

BRITTANY INCORPORATION BUTTER
BRITTANY INCORPORATION BUTTER

620g

Puff pastry

  • 1. Water 440g
  • 2. Fine salt 35g
  • 3. Candia Professional Puff Pastry Butter 150g
  • 4.Flour T55 375g
  • 5. Fine wheat flour 625g
  • 6. Candia Professional Puff Pastry Butter 850g

Strawberry creamy

  • 1. Raspberry purée with 10% sweetening 600g
  • 2. Caster sugar 40g
  • 3. Pectin 325 nh95 14g
  • 4. Powdered glucose de40 80g
  • 5. Candia Professional Incorporation Butter 200g

Choux pastry biscuit

  • 1. Milk 3,6% fat 190g
  • 2. Fine salt 4g
  • 3. Candia Professional Incorporation Butter 45g
  • 4. Strong white flour T45 90g
  • 5. Egg 190g
  • 6. Grapeseed oil 60g
  • 7. Egg whites 190g
  • 8. Caster sugar 100g

Short crust pastry

  • 1. Candia Professional Incorporation Butter 215g
  • 2. Powdered sugar 135g
  • 3. Fine salt 2g
  • 4. Ground almonds 45g
  • 5. Egg 70g
  • 6. Strong white flour T45 360g

Lime cream cheese creamy

  • 1. Candia Professional Cream Cheese 150g
  • 2. Water 200g
  • 3. Caster sugar 40g
  • 4. Pectin 325 nh95 4g
  • 5. Powdered glucose de40 40g
  • 6. Candia Professional Incorporation Butter 100g
  • 7. Grated lime peel 3g

Vanilla milk rice

  • 1. White short-grained rice 125g
  • 2. Milk 3,6% fat 750g
  • 3. Candia Professional Whipping Cream 250g
  • 4. Vanilla bean 10g
  • 5. Caster sugar 50g
  • 6. Candia Professional Incorporation Butter 50g
  • 7. Candia Professional Incorporation Butter 10g
Step1

Puff pastry

  • Dissolve 1+2
  • Melt 3
  • Mix without kneading the dough 1+2+3+4+5
  • Allow the mixture to cool for 2 hours at 4°C
  • Roll the dough out with 6: 2x simple turn, leave for 2 hours
  • 2x simple turn, leave for 2 hours
  • 1x double turn, leave for 2 hours
  • Roll the dough out
  • Bake
Step2

Strawberry creamy

  • Mix 2+3+4
  • Mix 1+2+3+4
  • Bring to the boil
  • Add 5
  • Mix with the hand mixer
Step3

Choux pastry biscuit

  • Bring to the boil 1+2+3
  • Remove from the heat and add 4
  • Dry the choux pastry
  • Add 5 little by little
  • Add 6
  • Whip 7+8
  • Mix the two preparations
  • Spread in a 60*40 tray
  • Bake: 10 min 180°C
  • At the end of cooking, cover until cool
Step4

Short crust pastry

  • Mix 1+2+3+4
  • Add 5
  • Add 6
  • Cut into a circle shape
  • Backe: 30 min 150°C
Step5

Lime cream cheese creamy

  • Mix with the hand mixer 1+2+7
  • Mix 3+4+5
  • Add 3+4+5 to 1+2+7
  • Bring to the boil
  • Add 6
  • Mix with the hand mixer
Step6

Vanilla milk rice

  • Simmer 1+7 until the rice is translucent
  • Cook 1+2+3+4+5 on a low heat
  • Reduce until thickened
  • Add 6
  • Cool

A complete range of technical French cream, butter and cream cheese

Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

SIGNATURE WHIPPING CREAM 35.1%

Specially designed to highly perform when whipped, Candia Professional Whipping Cream is perfect for pastry Chefs.

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BRITTANY PUFF PASTRY BUTTER

Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.

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BRITTANY INCORPORATION BUTTER

Produced with creams from Brittany, Candia Professional Brittany Incorporation Butter is perfect to add authenticity to any applications.

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