Blackberry Petits Gateaux by Lauren Haas | Pastry Arts

Name: Blackberry Petits Gateaux by Lauren Haas | Pastry Arts
Ingredients: 140 g fresh blackberries; 50 g granulated sugar; 2 g rapid-set pectin; 100 g blackberry puree; 25 g cassis puree (if unavailable, substitute blackberry puree); 20 g glucose; 4 g lemon or lime juice; 7 1/2 g gelatin sheets (200-bloom strength); 240 g Greek yogurt; 264 g heavy cream; 84 g egg yolks; ¼ vanilla bean, scraped; 105 g granulated sugar; 36 g water; 22 g lemon juice; 60 g all-purpose flour; 250 g unblanched almond flour; 110 g confectioners’ sugar; 150 g unsalted butter; 150 g egg yolks; 50 g whole milk; 240 g egg whites; 2 g fine sea salt; 120 g brown sugar; 12 g albumin powder; 200 g granulated sugar; 150 g blackberry puree, strained of pulp through cheesecloth; 65 g water; Pink tinted white chocolate, tempered; White chocolate, tempered

pastryartsmag.com

One of pastry chef Lauren Haas' summertime favorites is picking wild blackberries. You can enjoy her eight-part recipe that she came up with.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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