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Tarte aux pêches royale
Tarte estivale aux pêches, gelée de pêche, crème diplomate à la verveine citron et nappage brillant. Inspirée du chef Jeffrey Cagnes, elle combine une pâte sablée croustillante, une gelée fruitée et une crème aérienne pour un dessert frais et élégant.
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Cost Breakdown
Critical Success Points
- • Préparer la pâte sablée
- • Foncer le moule sans bulles d’air
- • Cuisson à blanc du fond de tarte
- • Pocher les pêches sans les ramollir excessivement
- • Prise complète de la gelée
- • Cuisson de la crème pâtissière jusqu’à épaississement
- • Assemblage de la crème diplomate
- • Application du nappage neutre
Safety Warnings
- • Manipuler les liquides bouillants avec précaution pour éviter les brûlures
- • Utiliser des gants de cuisine lors de la manipulation du four chaud
- • Faire attention au couteau bien affûté lors du découpage de la pâte
- • Ne pas laisser la gélatine hors du réfrigérateur plus de 30 minutes une fois hydratée
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