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the Pompon tençois

From imagination to creation!

Philippe delivers his latest creation: the ponpon tençois!

  • Wednesday May 6, 2020 at 9am, we ask Philippe for a recipe to brighten up your taste buds. It’s then that Philippe imagines a new pastry, idea, drawing, plan (yes, yes…) and at noon, he calls us back and explains that he’s just designed the Ponpon Tençois. If you drop by the store, he’ll tell you why the Ponpon…
  • Thursday May 7: the team, the Staff… get ready for production.
  • Friday May 8: these new little tarts are ready and on sale at the patisserie! Available at the Pâtisserie ” 5 Grande Rue à Tence ” !

Thank you Philippe for your talent, and your special creation at our request.

Individual tart

To make the day before: the shortcrust pastry

  • 120g butter
  • 76g sugar
  • 24g almond powder
  • 200g flour
  • 1 pinch salt
  • 1 egg
  • Vanilla

Place the butter and salt in the mixer bowl.

Mix, then add powdered sugar, almond powder, mix, wait until smooth, then add egg and vanilla, mix then incorporate flour.

Almond cream

  • 200g almond powder
  • 200g granulated sugar
  • 200g butter
  • 5 eggs
  • Vanilla or rum

Place almond powder, butter (soft but not melted) and sugar in the bowl of a blender. Blend in eggs and vanilla or rum.

Almond cream can be used with a mixture of crème fraîche or crème pâtissière for a lighter frangipane.

Preheat oven to 180°.

Line the tart.

Place the raspberries or strawberries

You can add a little verbena jelly.

Add the frangipane

Bake for 20 min at 180°.

Decorate: once the tart is cold, dust the top with powdered sugar and add a few raspberries or strawberries!

Enjoy!

    Patisserie Chambouvet

    5 Grande Rue

    43190 Tence

    04 71 59 82 14

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