Made with St. Villepré® Cream
How to make Fruit Pie
Create a vanilla biscuit by whipping the egg whites with the sugar until soft peaks. Sift the flour and almond powder and mix it with the egg whites. Pipe with big plain nozzle the edges of a 20 cm inox circle. Bake for 17 minutes at 180°C and let it cool down completely before cutting the edges with a knife. Leave it in the inox ring.
For the apricot jelly, mix the pectin NH and sugar. Boil the apricot puree and add it to the pectin NH mixture. Let it simmer for 1 minute and pour the hot puree on the frozen apricot pieces.
Apply 100 g of the apricot jelly on the the baked vanilla biscuit.
Whip the cream with the sugar. Pipe some cream in the inox ring on top off the biscuit vanilla and apricot jam. Put it in the freezer.
Once frozen, add a thin layer of the leftover whipping cream. Put a plate on top, apply pressure and take the plate back off to create weaves in the cream.
Decorate the pie with fresh fruit.
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