Sometimes staying indoors is a good way to let your creativity run free! The proof is in this recipe straight from the gourmet imagination of pastry chef Pierre Hermé: sweet avocado toast, topped with strawberries, pomelos, bananas, candied oranges and Corsican lemons, and fresh mint.
"This recipe has been a fantasy of mine for a few months, I've been dreaming about it for a few days and I've managed to formalize it in this confining period. The recipe is gluten-free with that wonderful sweet and sour, slightly smoky flavor of chestnut flour. It reveals sweet, bitter, sour, tangy and fruity notes for an explosion of original flavors." explains the famous pastry chef.
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Recipe of the sweetened avocado toast, garnished with strawberries, pomelos, bananas, oranges and candied Corsican lemons of Pierre Hermé
To prepare the day before
Ingredients for the shortcrust pastry with chestnut flour
- 200 g semi-salted extra-fine butter
- 75 g of extra-fine butter
- 90 g of powdered sugar
- 1.5 g of Guérande flower of salt
- 10 g hard boiled egg yolks (passed through a medium sieve)
- 265 g chestnut flour (Corsiglia)
- 50 g potato starch
Preparation:
Temper the butters.
Sift together the chestnut flour and potato starch.
Cook the hard-boiled eggs (10 min in water, cool, shell, sieve), cool and then pass through a medium sieve.
In the bowl of the mixer with the sheet, mix the ingredients in order, giving the minimum body to the dough.
Cut it in half, roll out half of the dough into a slice, wrap it and put it in the fridge.
Shape the other half into a roll, cut out 1 cm thick shortbread, place on a baking sheet lined with paper and bake at 180°C for 22/25 minutes. Leave to cool. To taste with coffee.
Take some lemon peels and candy them in a syrup of 50 g of sugar and 200 g of water for 20 minutes.
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The same day
Roll out the Breton shortbread dough with chestnut flour to 6 mm in the shape of a slice for 4/6 people. Bake for 25 minutes at 170/180 °C, leave to cool.
Take 2/3 ripe avocados, cut them in half, scoop out the flesh with a spoon and put in the mixer. Add the zest and juice of a lime, a teaspoon of grated ginger, a banana cut into large pieces, 20 g of coconut sugar, 1 g of freshly ground black sarawak pepper. Blend quickly.
Spread the resulting cream over the entire surface of the shortbread, making a 1.5 cm border all around.
Assembly:
Cut 2 avocados into thin slices and sprinkle with lemon juice. Cut two kiwis into thin strips. Cut two grapefruits, remove the skin and remove the segments individually. Cut strawberries into strips.
Arrange the fruit nicely on the banana avocado cream, season with black sarawak pepper, grated fresh lime peel, chopped mint, candied lemon peel, candied orange slices.
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Location
Pierre Hermé
72 Rue Bonaparte
75006 Paris 6
Official website
www.pierreherme.com
