Recipe Diamond custard tart
To make this dish
Ingredient list
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Sweet shortcrust pastry200 g Lescure Unsalted 250g butter Roll 82% fat
200 g icing sugar
120 g egg
500 g T45 flour
4 g salt
SQ Lescure Unsalted 250g butter Roll 82% fat
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Egg wash3 egg yolk whisked
SQ raw sugar
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Vanilla custard80 g egg yolk whisked
55 g caster sugar
3.8 g pectin X58
33 g cornstarch
330 g milk
0.5 g fine salt
1 vanilla pod (or vanilla extract)
175 g Liquid cream 35% MF
70 g Lescure Unsalted 250g butter Roll 82% fat
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Caramel glaze50 g Caramel glaze
30 g Golden caramel
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Croissant dough250 g T45 flour
250 g Flour T65
10 g salt
65 g sugar
10 g honey
22 g Fresh yeast
50 g Lescure Unsalted 250g butter Roll 82% fat
100 g milk
125 g water
250 g Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Sweet shortcrust pastry
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02
Egg wash
Cream the softened butter with the icing sugar in a mixing bowl until smooth, then add the eggs. Mix in the sifted flour and salt without overworking the dough. Knead by hand, spreading it out thinly on the work surface without making it too elastic. Refrigerate for at least 1 hour before using. Preheat the oven to 160°C.
Roll the dough out to a thickness of 2 to 3 mm between two sheets of baking paper. Cut out Ø11 cm circles and place on top of the overturned greased moulds.
Bake for 10 minutes. Brush the insides and outsides of the tart shells with the beaten egg yolk. Dip the tart shells in the brown sugar and return to the oven for approximately 10 more minutes at 160°C.
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03
Vanilla custard
Whisk the egg yolks with half of the sugar, pectin and cornstarch until the mixture lightens. In a saucepan, bring the milk to a boil with the remaining sugar, salt and split and scraped vanilla bean and seeds.
Remove the vanilla bean and pour some of the hot milk over the egg yolk mixture. Whisk together before returning the mixture to the saucepan. Heat while stirring constantly. When the mixture comes back to a boil, whisk the custard vigorously for 2 minutes.
Remove from the heat, then add the cream and butter cut into small pieces. Stir until the mixture is smooth and homogenous. Transfer to a wide, flat-bottomed recipient, cover the surface with plastic film and refrigerate for 4 hours.
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04
Caramel glaze
Make the caramel then deglaze with the glaze.
Transfer to a piping bag and set aside.
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05
Croissant dough
In the bowl of the stand mixer fitted with the dough hook, crumble the yeast, then add the flour. Add the sugar, salt, honey, softened butter, milk, and cold water. Knead for 3 minutes on speed 1, then for 8 minutes on speed 2. Roll out the dough into a 15x30 cm rectangle. Chill for at least 1 hour.
Use a rolling pin to roll the butter out on a sheet of baking paper into a square measuring approximately 15 cm. Let rest in the refrigerator for 1 hour.
Place the detrempe on a floured work surface, top with the square of butter and enclose it in the detrempe, taking care to be sure the dough parcel is assembled evenly. Using a cutter, make incisions in the sides of the dough parcel before rolling it out lengthwise to a thickness of 7 mm. Give the dough a double turn.
Using the cutter, open the sides of the dough parcel and let rest for 2 hours in the refrigerator.
Then roll the dough parcel out widthwise to a thickness of 8 mm and give it a single turn. Open the sides of the dough parcel with the cutter. Refrigerate for approximately 2 hours.
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06
Shaping
Remove the dough parcel from the refrigerator and roll it out to a thickness of 1 cm, working gradually so as not to damage the dough. Cut thin slices from the sides of the dough parcel to create nice strips that show off the layers of butter.
Twist the strips around the outside of the same moulds used for the tart shells into a cone shape. Bake at 180°C for 15 to 20 minutes.
Use the remaining dough to make croissants.
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07
Finishing touches
Preheat the oven to 175°C.
Stir the custard until smooth with a whisk and fill the tart shells 3/4 full. Bake for 8 to 10 minutes. Let cool to room temperature.
Glaze the tarts with the caramel glaze, then place the puff pastry spirals just on top.
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