Pastry Dough
2 cups of butter
1 1/4 cups all-purpose flour
1 cup confectioner's sugar
3 large egg yolks
1/2 teaspoon salt
1/2 teaspoon vanilla
Filling
3 cups heavy cream fresh
4 tablespoons confectioner's sugar
1/2 tablespoon vanilla
1 kg of raspberries
For dusting
2 tablespoons confectioner's sugar
Accessory
Piping bag with strawberry tip
Pastry Dough
2 cups of butter
1 1/4 cups all-purpose flour
1 cup confectioner's sugar
3 large egg yolks
1/2 teaspoon salt
1/2 teaspoon vanilla
Filling
3 cups heavy cream fresh
4 tablespoons confectioner's sugar
1/2 tablespoon vanilla
1 kg of raspberries
For dusting
2 tablespoons confectioner's sugar
Accessory
Piping bag with strawberry tip
Pastry Dough
Step 1
Mix flour, vanilla, and confectioner's sugar
Add egg yolks, salt, and butter
Mix well, wrap in plastic wrap, and refrigerate for 1 hour
Step 2
Preheat oven to high temperature
Roll out the dough to a thickness of
0.5 centimeter
Cut three disks of 22 centimeters in diameter, place them on baking sheets, and cut each into ten equal wedges
Bake until golden brown
Assembly
Step 1
Beat cream well and mix with confectioner's sugar and vanilla
Place in piping bag
Step 2
Place a wedge of pastry on a plate, spread chantilly over it, and top with part of the raspberries
Repeat the operation for the second circle
When preparing the third circle, slightly incline the wedges
Place a tuft of chantilly and a raspberry in the center
Dust with confectioner's sugar.
