Choix Du Pâtissier Recipe

Name: Charbon Steakhouses CHOIX DU PÂTISSIER Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups All-purpose flour; 1 cup Unsalted butter; 0.5 cup Granulated sugar; 0.5 tsp Salt; 4 tbs Cold water; 2 cups Whole milk; 0.5 cup Granulated sugar; 4 large Egg yolks; 0.5 cup Cornstarch; 1 tsp Vanilla extract; 2 cups Fresh berries (strawberries, raspberries, blueberries); 2 tbs Granulated sugar; 1 tbs Lemon juice; 0.25 cup Powdered sugar; 1 cup Whipped cream

Inspired by Charbon Steakhouse

Time2h

Serves8

Indulge in our exquisite CHOIX DU PÂTISSIER, a delightful selection of the finest pastries crafted by our master pastry chef. Each bite transports you to a world of sweetness, featuring a harmonious blend of flavors and textures that are sure to satisfy your cravings. Perfect for sharing or savoring solo, this tempting assortment is a celebration of artistry and taste that will leave you wanting more.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pastry Dough

2 cups 00 bread flour

1 cup Unsalted butter

1/2 cup granulated sugar

1/2 tsp Celtic sea salt

4 tbs Cold water

Pastry Cream

2 cups Whole milk

1/2 cup granulated sugar

4 large Egg yolks

1/2 cup Cornstarch

1 tsp Watkins vanilla extract

Fruit Filling

2 cups Fresh berries (strawberries, raspberries, blueberries)

2 tbs granulated sugar

1 tbs ReaLemon lemon juice

Topping

1/4 cup Powdered sugar

1 cup Whipped cream

Method

Making the Pastry Dough

Prepare the Dough

In a large bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until the dough comes together. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Bake the Dough

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit your tart pan. Transfer to the pan, trim excess, and prick the bottom with a fork. Bake for 20-25 minutes until golden brown. Let cool.

Making the Pastry Cream

Heat the Milk

In a saucepan, heat the milk over medium heat until just boiling. Remove from heat.

Whisk Ingredients

In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk until combined.

Cook the Mixture

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in vanilla extract. Let cool completely.

Preparing the Fruit Filling

Mix the Berries

In a bowl, combine the fresh berries, sugar, and lemon juice. Let sit for about 10 minutes to macerate.

Assembling the Tart

Fill the Tart

Spread the cooled pastry cream evenly into the baked tart shell. Top with the macerated fruit mixture.

Finish with Toppings

Dust with powdered sugar and add dollops of whipped cream on top. Serve immediately or chill until ready to serve.