Hit the Strawberry and Glass Tart with Charles-Emmanuel Caudron

Chef Charles-Emmanuel Caudron offers a revisited strawberry tart recipe, which he garnishes with delicious glazed caramel. A treat for the taste buds who love the sweet and savory mix.

In the Marina Saint-Valery-sur-Somme restaurant, in a charming setting, Chef Charles-Emmanuel Caudron offers simple and innovative cuisine.

This proud ambassador of the sweet and savory has developed a strawberry pie into this flavor swirl. A special reference to his caramel glaze, which, he says, will know”Give a little salted butter a side of caramel “ For your traditional strawberry pie.

What could be better than a good strawberry pie to finish the meal? Learn how to make and remix them the Charles-Emmanuel Caudron way.

A recipe and a meeting can be found in our offer * succulent !On Saturdays it broadcasts at 11:25 am in France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.

shortbread ingredients

150 grams of flour

75 grams butter

40 grams of sugar

1 egg

pinch of salt

Ingredients of Muslin Cream with Star Flowers

25 cl of milk

40 grams of sugar

25g of cornstarch

1 egg

60 grams butter

250 grams of asters

25 cl of vegetable cream

caramel glaze ingredients

50 grams of sugar

fresh cream

shortbread

  1. Mix flour, butter, sugar and salt.
  2. Add eggs.
  3. Cover the dough when touched and leave it to rest for 30 minutes in the refrigerator.
  4. Roll out the dough and cut into 10 cm diameter discs.
  5. Bake the discs at 180 degrees for 12 minutes.

Muslin cream with asters

  1. Boil milk and asters, mix and pass through cheesecloth.
  2. Mix eggs, sugar and cornstarch.
  3. Add the egg mixture to the milk and bring the mixture to a boil, stirring constantly, until it thickens.
  4. Add butter from the stove.
  5. Film upon contact and let cool.
  6. Beat vegetable cream (pre-cooled) in a blender.
  7. Gently add the cream mixture.

Salicornia caramel

  1. Make dry caramel.
  2. Fry the salicornia with caramel.
  3. Save salicornia caramel.
  4. Sweeten with cream, then reduce.
  5. Fabulous book.

Spread cream of muslin with asters on a shortbread disk, add salicornia, generously strawberry knowles and cover with a little crystallized salicornia.

If you have obione seeds you can sprinkle some.

A little extra from the chef : Keep the bowl of the mixer cool before you put the cream in the mixer, it will whip more easily.

Bon appetite !

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