Last week I was invited to a baking workshop at Petit Gateau in Amsterdam. In this French pastry shop the most beautiful and tastiest works of art are made by hand. From macarons to eclairs and mini minis.
Meike, owner of Petit Gateau, has now opened her business in the heart of Amsterdam after her pastry training and her own patisserie in Paris. When I walked in I couldn’t take my eyes off the display case, which was full of small round pastries. Everything looked so delicious! How about flavor combinations such as passion fruit meringue or white chocolate pistachio.
Together with foodies Pauline, Mariette, Laura and Sabine I get to work to make our own Petit Hero. A small round pastry with a crispy outside filled with Hero jam and other tasty ingredients. Everyone got a different taste and a slightly different recipe. Mine was with Hero strawberry jam, almond cream and fresh strawberries. I was very happy with it because I love strawberries, especially now that it’s almost summer. Watch the video of the baking workshop here:
First we made the dough for the outside of the pie. We kneaded the cold butter into the flour mixture and added a little bit of egg. While the dough went into the fridge, I made the filling. This consisted largely of butter, sugar and almonds. Then it was time to line the baking tins with the dough, Meike told me this is called punching. The baking rings we used had no bottom, which gives the cakes an extra crispy bottom.
You can blind bake the pastries in the oven like Laura did, and fill them later. Or the way I bake with a layer of strawberry jam and almond filling. And the great thing about these cakes is that they only have to go into the oven for a while, after 25 minutes they were ready. Then finish with fresh strawberries and some warm apricot jam for a nice shine. I was very proud of the result! Everyone really had delivered a masterpiece. Every Petit Hero was completely different. At home I ate the cakes piece by piece together with Eric and my in-laws. That was fun!
A few days later I also started working in my own kitchen. Of course I now knew the tricks of the trade and I would like to share them with you. I made another nice fresh strawberry pastry but this time with a mascarpone filling. See the recipe below.
If you are curious about the other Petit Hero’s such as Laura’s with cherry jam and chocolate ganache or Pauline’s with pineapple jam, check out HeroJamstudio .nl. On this new platform you will find a lot of inspiration, recipes and ideas to make with jam, because you can do much more with it than just spread it on your sandwich J. So get inspired or inspire others with your idea with Hero jam at HeroJamstudio .nl and have a chance to win a KitchenAid Artisan Mixer or Blender every month!
Strawberry tart with mascarpone
100 g flour + for dusting a
pinch of salt
40 g icing sugar
15 g almond powder/flour
60 g cold butter
1/3 beaten egg
150 gr mascarpone
100 gr Hero Strawberry jam 40 gr white chocolate 1 tablespoon pistachio, unsalted 1 tablespoon lemon juice 10 strawberries
Baking ring 7 to 8 cm stainless steel Cookie cutter
or bowl a few cm larger than the baking ring
Mix the flour, icing sugar, almond powder and salt together. Add the cold butter in small pieces and mix with your fingers to a crumbly dough. Add a little egg and mix it together. Sprinkle a work surface with a little flour and knead the dough into a smooth ball. Let the dough rest in the fridge for half an hour.
Preheat the oven to 170 degrees. Place a piece of baking paper on the baking tray. Roll out the dough to 3 to 5 mm thickness on a work surface sprinkled with flour. Cut out circles with a mold or a bowl. In between, knead it once more into a ball and roll out again. Place the dough pieces in the baking rings (greasing is not necessary) on the baking paper and press the edges well. Do this carefully so they don’t tear. Bake them in the oven for about 25 to 30 minutes. Check in between to see if the bottom rises and pierce it if necessary.
Let the dough cups cool for about 30 minutes. Meanwhile, make the filling: mix the jam with the mascarpone. Cut the strawberries in half. Melt the chocolate in a bain marie. Fill the pastries with the mascarpone jam mixture to just below the rim. Stick a few strawberry halves in the center. Drizzle over some chocolate and sprinkle with pistachios.
I used baking rings from the Blokker brand 24Kitchen. They are also available at most cooking and/or baking stores.
Also try other nuts such as walnuts or almonds instead of pistachio.
If you are melting chocolate in a bain-marie, make sure that the water in the pan just doesn’t boil. This prevents the chocolate from burning or creating too much vapor, which can cause the chocolate to clump.
Keep the pastries in the fridge because of the fresh fruit and dairy, for a maximum of 2 days.
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Source: Leukerecepten by leukerecepten-nl.
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