Carré a la crème

 I had some pate brisé left over from another sweet done last week.

So I used this one to make carré a la crème.
to make the pate brisé or pastry dough you need:

500 gr of flour
250 ml cold water
350 gr unsalted cold butter
10 gr salt


In a food processor add the flour, salt and butter, then do seconds pulses till you get a sand texture, not too grainy. Then, add the water till it forms a dough. Take it out and wrap in a plastic bag and place on the fridge for 20 minutes.

After that, in a flour surface, extend the dough into a rectangle and fold in 3. First one side and the other side on top of the first side. This is called the first tour.
Place in a plastic bag for 10 minutes in the fridge. Do this 3 times.
Finally, take the dough out and extend it till the size of your rectangular baking plate , around 3 mm thick. Any leftover can be reused! :)

Prick dough thoroughly on the bottom with the tines of a fork to help prevent it from blistering and "puffing up" as it bakes

Bake for 10 minutes at 220 C and then 15 minutes or less at 200 C. You need to see when ready. Depending on your oven, it might take less or more.

When cool, divide your dough in 3 rectangles of the same size. the size will depend on your baking sheet. Then again, in small rectangles of the same size.

Then whisk 500 cl of cream with 100 gr of sugar till it is like chantilly, firm but not too firm that becomes butter! With a piping bag and a canelle tip fill one rectangle of dough with chantilly, add some sliced strawberries or other season fruit and place another rectangle on top, you might need to add a bit of chantilly for it to stick! Then repeat again the same filling and end up with chantiflly and strawberries.

 

My daughter enjoying this summer dessert