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Strawberry cream cheese & vanilla milk rice pie

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

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.

BRITTANY PUFF PASTRY BUTTER

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

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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