Last month we met Jennifer Hart-Smith, a very-talented pastry chef. She kindly agreed to answer a few questions and tell us more about herself and her link with Sessùn.
It is a dessert to be prepared the day before and to be served the same day. A few minutes before the tasting.
Crust (the day before)
130g of organic butter
130g of blond cane sugar
86g of almond powder
100g of organic semi-soft rice flour
186g of organic T65 wheat flour
1 pinch of salt
1 tablespoon of water
2 teaspoons of fennel seeds
1 organic egg
(the day before) Mix the cane sugar with the blender until it has a powdery texture.
Using the beater leaf, cream the sugar with the butter, and the fennel seeds until a smooth mixture is obtained.
Add almond powder, semi-soft rice flour, wheat flour and salt.
Finish with the egg and lengthen with a tablespoon of water if necessary.
Pre-roll the dough on a floured sheet and set aside in a cool place for at least 2 hours.
Finish rolling out the dough with a roller and push the pie into a mold.
Bake at 180 degrees for 40 minutes (until a nice golden colour is obtained).
Let it cool down.
Ganache with almond cream and orange blossom
500g of organic almond cream
250g of white chocolate (there are vegan versions)
2 tablespoons orange blossom water
Boil the almond cream and pour over the white chocolate. Once the mixture is well blended, film on contact and set aside in a cool place.
Assembly/Mounting the next day :
Add 2 tablespoons of orange blossom water to the cold ganache, then beat it with a mixer (the bowl must be very cold).
Poach the cream whipped up on the previous day's baked pie shell.
Sprinkle with strawberries, preferably organic and (which taste good).
Decorate with wild fennel shoots (common fennel).
It is ready !