Pastry Chef Pierre Hermé of Hermé – Paris, France
Adapted by StarChefs.com
January 2007

Yield: 20 Servings

Sesame Shortcrust with Red Pepper and Raspberry Compote, Parmesan Cream and Tuile by Pierre Herme on StarChefs.com


    Sesame Pâte Sucrée:
  • 300 grams butter, softened
  • 60 grams almond powder
  • 190 grams icing sugar
  • 1/2 gram vanilla powder
  • 120 grams eggs
  • 2 grams fleur de sel, preferably from Guérande
  • 180 grams sesame seeds
  • 500 grams flour

    Red Pepper Puree:
  • Red peppers, as needed

    Raspberry and Red Pepper Compote:
  • 500 grams raspberry puree
  • 50 grams red pepper puree
  • 120 grams granulated sugar
  • 40 grams raspberry vinegar
  • 15 g gelatin sheets
  • Frame, 38x58 cemtimeters
  • Rhodoid paper, as needed

    Pâte à Bombe:
  • 350 grams egg yolks
  • 700 grams of simple syrup at 30°C

    Parmigiano Reggiano Cream:
  • 30 grams sheet gelatin
  • 200 grams heavy cream, to boil
  • 1000 grams of pâte à bombe
  • 600 grams Parmigiano Reggiano, grated
  • 1500 grams heavy cream, whisked to peaks

    Raspberry Jam:
  • 1 Kilogram whole raspberries
  • 600 grams granulated sugar
  • 15 grams pectin, NH
  • 100 grams lemon juice

    Sugared Parmigiano Reggiano Tuiles:
  • 50 grams Parmigiano Reggiano, grated
  • 150 grams isomalt

    Rasberry and Red Pepper Sauce:
  • 500 grams raspberry puree, preferably Cap Fruit
  • 50 grams red pepper puree
  • 120 grams granulated sugar
  • 40 grams raspberry vinegar

    To Assemble:
  • Cocoa butter, as needed, melted
  • Glucose syrup, to glue
  • Olive oil, to garnish

For the Sesame Pâte Sucrée:
In a medium-sized bowl soften the butter and incorporate, one by one, the almond powder, icign sugar, vanilla powder, eggs, fleur de sel and sesame seeds. Once smooth and even, add the flour, mixing only as much is necessary to obtain a smooth dough. Roll out the dough and chill in the fridge covered in plastic wrap. When rested, roll to number 2 on the sheeter and cut into 3 by 19 centimeter rectangles. Store in the fridge. Preheat the oven to 165°C and cook the rectangles on silpats for 14 minutes or until well cooked and brown.

For the Red Pepper Puree:
Cut the peppers in half and deseed. Dunk them three times in clean boiling water to remove their harsh flavor and finally dunk them in ice water to chill. Puree the peppers and pass through the tamis.

For the Raspberry and Red Pepper Compote:
Bloom the gelatin in cold water for at least 20 minutes. In a medium-sized bowl, mix together the raspberry puree, sugar, and vinegar. In a small saucepan, heat the pepper puree and dissolve the gelatin into it. Pour the pepper and gelatin mixture over the raspberry mixture and whisk vigorously. Line the frame with the rhodoid paper and weight out 1600 grams of compote. Smooth out the surface with a palette knife and chill in the fridge for 2 hours.

For the Pâte à Bombe:
In a bain-marie, heat the yolks and syrup to 85°C. Return to the mixer at high-speed. Continue mixing on low as you make the Parmigiano Reggiano Cream.

For the Parmigiano Reggiano Cream:
Bloom the gelatin in cold water for at least 20 minutes. Boil the cream, add the gelatin and mix well. Gradually add the cream to the pâte à bombe, mixing at a medium-high speed. Once well mixed, turn the speed to low and add the Parmigiano Reggiano and whipped cream. Immediately weigh out 1800 grams of the cream and spread out over the Raspberry and Red Pepper Compote, smoothing it with a palette knife. Freeze for at least 2 hours. Once frozen, cut the frozen layers into rectangles that measure 2.5 by 18 centimeters and store covered in the freezer.

For the Raspberry Jam :
Blend the whole fruits in the mixer for about 10-15 minutes to burst the seeds. Mix together the pectin and sugar in a small bowl. In a very large pot, boil the puree with the sugar and pectin mixture for 3-4 minutes before adding the lemon juice. Pour the jam into a pan to cool, covered with plastic wrap.

For the Sugared Parmigiano Reggiano Tuiles:
Preheat the oven to 170°C. Mix the Parmigginao and isomalt together. Sprinke a layer on a silpat and cover with another silpat. Bake at 170°C for 20 minutes and allow to cool completely before removing the top silpat. Once cool, mix in the Robot-Coupe. Using 3 by 19 centimeter tuile molds, sprinkle rectangles of tuile powder and bake again at 170°C for 5 minutes. Allow to cool before removing the mold.

For the Rasberry and Red Pepper Sauce:
Gently heat all the ingredients in a pot until the sugar dissolves. Store in the fridge.

To Assemble:
Using a paintbrush, brush a thin layer of cocoa butter onto the sesame pate sucree and glue it to the plate, cocoa butter side up, with the help of a dot of glucose syrup. Place the rectangle of compote and cream on top and dot with enough raspberries to cover the surface. Place the raspberry jam on top and cover with a rectangle of tuile Decorate the plate with the sauce and olive oil. Store for no more than one day.

Wine Pairing:
Jurancon “Les Jardins de Babylone” D. Dagueneau and G. Pautrat 2004


back to top