Strawberry Toaster Pastry
Pastry Chef Anne Ng of Bakery Lorraine | San Antonio
Yield: 10 tarts
Adapted by StarChefs | December 2017
INGREDIENTS
Dough:
340 grams butter, softened
341 grams sugar
125 grams eggs
682 grams all-purpose flour, plus additional as needed
3.5 grams baking powder
3.5 grams salt
Toaster Pastry:
400 grams strawberry jam
Icing:
227 grams 10X sugar
60 grams heavy cream
2 vanilla beans, split and scraped
To Assemble and Serve:
Crushed macaron shells
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar. While mixing, slowly add eggs, followed by flour, baking powder, and salt. When dough comes together, wrap in plastic and chill. On a lightly floured work surface, halve dough and flatten each half using a rolling pin until sheets are 3 millimeters thick, 17.5 inches long and 10 inches across. Cover and chill
For the Toaster Pastry:
Heat oven to 325°F. Cut Dough sheets into small rectangles measuring 5 inches by 3.5 inches, yielding 10 per sheet. Using a pipping bag, pipe 40 grams of jam into an even layer on the middle of half the rectangles, leaving 1 inch around the edges. Lightly brush the edges with water. Place the remaining rectangles atop the jam-topped rectangles and seal the edges with a fork. Transfer to a parchment-lined sheet tray and bake 16 minutes, rotating the trays after 8 minutes. Cool on wire racks.
For the Icing:
In the bowl of a stand mixer fitted with a whisk, whip to combine sugar, cream, and vanilla seeds. Cover and reserve.
To Assemble and Serve:
When cool, frost the tops of the tarts with Icing. Finish with crushed macaron shells
