INTO THE WOODS
MODERN PASTRY MIGNON
|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 350|
Knead all the ingredients in a planetary mixer with the paddle attachment until well combined.
Let the dough rest in the fridge for at least 1 hour.
Roll the dough out to 3mm and use it to line some moulds for mignon tartlet bases.
Bake at 180°C for about 12 minutes.
Let cool down.
Whip the first three ingredients in a planetary mixer with the whisk attachment for 3 minutes.
Add the flavouring paste and whip for another minute.
Transfer into a pastry bag fitted with a star piping tube.
Fill the tartlets with the raspberry filling and refrigerate for 20 minutes.
Decorate the top with the hazelnut cream and three meringue drops.