PUNTOITALY N°2 - July - December 2012

53 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK Assembly Cook the sablée pastry base, cool, spread a layer of choco- late cream on it and over the apricots dripping with the juice. Top off with swirls of chocolate cream. Sablé Breton pastry • egg yolks 320 g • caster sugar 640 g • pastry flour 900 g • baking powder 30 g • 82% fat butter 300 g Bring the butter to 18°C. Sift the powders together and in the meantime beat the egg yolks with the sugar in the planetary mixer with the paddle. Once they have risen, add the butter and finally, slowly, the powders. Keep in the refrigerator for an hour. Flatten out in the dough sheeter and line the tins. Summer Royal Apricots Recipe for 2 tarts, 22 cm in diameter, 2 cm high