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Diplomat Cream Tartlets and Brie Ice Cream

Diplomat cream tartlets and brie ice cream

Author: Ekaterina Krieger

GRANDPRO Brand Pastry Chef and Ambassador (Moscow)

INGREDIENTS
Brie ice cream
Brie cheese 130 g
Cream 33% fat 100 ml
Milk 200 ml
Trimoline 17 g
Powdered milk 40 g
Dextrose 20 g
Cresco ice cream stabilizer 6 g

Shortbread tartlet shells
GRANDPRO Tart margarine 145 g
Powdered sugar 135 g
All-purpose flour 310 g
Eggs 80 g
Cornstarch 78 g

Diplomat cream
Caster sugar 180 g
Vanilla paste 10 g
Egg 60 g
All-purpose 40 g
Milk 350 ml
GRANDPRO Cream margarine (softened) 200 g
Salt 1 g
Plant cream 300 g

Raspberry compote
Raspberry puree 100 g
Caster sugar 20 g
Pectin 0.8 g

Plating and garnish
Shortbread tartlet shell 20 g
Diplomat cream 10 g
Fresh strawberries (slices) 10 g
Raspberry compote 5 g
Flaked almonds (toasted and crushed) 2 g
Brie ice cream 30

COOKING
Brie ice cream

Cut the brie cheese into cubes and melt in a small amount of heavy cream.
Combine the melted cheese with milk and remaining heavy cream; add trimoline.
Heat the mixture to 30 °C; add powdered milk, dextrose, and ice cream stabilizer.
Bring to a boil, beat with a blender and pour into a jar.
Stabilize the mixture in the refrigerator overnight.
Freeze it.
Before serving, proceed it with PacoJet or ice cream maker.
Store at —14°C.

Shortbread tartlet shells

Combine all the ingredients in a mixer bowl and beat with chopper attachment until completely combined.
Roll out the dough and form tartlets.
Bake at 170 °C for 8–10 minutes.

Diplomat cream

Combine sugar, vanilla paste, and egg in the bowl of a mixer (do not beat).
Add flour and mix until smooth.
Combine the egg mixture with hot milk in a saucepan and cook the cream until thick, stirring with a whisk.
Cool the cream to 50 °C.
Add softened GRANDPRO Cream margarine, beat with an immersion blender and refrigerate.
Beat the chilled cream with plant cream until fluffy. Transfer to a pastry bag and refrigerate for 1–2 hours.

Raspberry compote

Combine all the ingredients in a saucepan.
Bring to a boil, stirring.
Cool and pour into a pastry bag.

Plating and garnish

Fill the tartlet shell with diplomat cream.
Add raspberry compote, then the cream again. Smooth the surface with a spatula.
Garnish with strawberry slices.
Place flaked almonds besides the tartlet; put a scope of brie ice cream on them.

INGREDIENTS
Brie ice cream
Brie cheese 130 g
Cream 33% fat 100 ml
Milk 200 ml
Trimoline 17 g
Powdered milk 40 g
Dextrose 20 g
Cresco ice cream stabilizer 6 g

Shortbread tartlet shells
GRANDPRO Tart margarine 145 g
Powdered sugar 135 g
All-purpose flour 310 g
Eggs 80 g
Cornstarch 78 g

Diplomat cream
Caster sugar 180 g
Vanilla paste 10 g
Egg 60 g
All-purpose 40 g
Milk 350 ml
GRANDPRO Cream margarine (softened) 200 g
Salt 1 g
Plant cream 300 g

Raspberry compote
Raspberry puree 100 g
Caster sugar 20 g
Pectin 0.8 g

Plating and garnish
Shortbread tartlet shell 20 g
Diplomat cream 10 g
Fresh strawberries (slices) 10 g
Raspberry compote 5 g
Flaked almonds (toasted and crushed) 2 g
Brie ice cream 30

COOKING
Brie ice cream

Cut the brie cheese into cubes and melt in a small amount of heavy cream.
Combine the melted cheese with milk and remaining heavy cream; add trimoline.
Heat the mixture to 30 °C; add powdered milk, dextrose, and ice cream stabilizer.
Bring to a boil, beat with a blender and pour into a jar.
Stabilize the mixture in the refrigerator overnight.
Freeze it.
Before serving, proceed it with PacoJet or ice cream maker.
Store at —14°C.

Shortbread tartlet shells

Combine all the ingredients in a mixer bowl and beat with chopper attachment until completely combined.
Roll out the dough and form tartlets.
Bake at 170 °C for 8–10 minutes.

Diplomat cream

Combine sugar, vanilla paste, and egg in the bowl of a mixer (do not beat).
Add flour and mix until smooth.
Combine the egg mixture with hot milk in a saucepan and cook the cream until thick, stirring with a whisk.
Cool the cream to 50 °C.
Add softened GRANDPRO Cream margarine, beat with an immersion blender and refrigerate.
Beat the chilled cream with plant cream until fluffy. Transfer to a pastry bag and refrigerate for 1–2 hours.

Raspberry compote

Combine all the ingredients in a saucepan.
Bring to a boil, stirring.
Cool and pour into a pastry bag.

Plating and garnish

Fill the tartlet shell with diplomat cream.
Add raspberry compote, then the cream again. Smooth the surface with a spatula.
Garnish with strawberry slices.
Place flaked almonds besides the tartlet; put a scope of brie ice cream on them.

(+995 32) 2 399 742
shvidi@shvidi.com

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