Make a success of your strawberry and glasswort tart with Charles-Emmanuel Caudron

Chef Charles-Emmanuel Caudron offers a revisited strawberry tart recipe, which he decorates with a delicious glasswort caramel. A treat for the taste buds who love the sweet-salty mix.

All about:
The Festival of Lights 2022 in Lyon

It is in the restaurant of the marina of Saint-Valery-sur-Somme, in a charming setting, that chef Charles-Emmanuel Caudron offers simple and inventive cuisine.

This proud ambassador of sweet and savory has concocted a strawberry pie in the image of this whirlwind of flavors. Special mention for his glasswort caramel, which, as he says, will know “give a little salted butter caramel side” to your traditional strawberry pie.

What could be better than a good strawberry pie to end the meal? Learn how to make it and remix it the Charles-Emmanuel Caudron way.

A recipe and an encounter to be found on our show * Succulent !broadcast on Saturdays at 11:25 a.m. on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.

Ingredients for the shortcrust pastry

150g flour

75g butter

40g sugar

1 egg

1 pinch of salt

Ingredients for the mousseline cream with asters

25 cl of milk

40g sugar

25g cornstarch

1 egg

60g butter

250 g of asters

25 cl of vegetable cream

Ingredients for the glasswort caramel

50g of sugar

Fresh cream


  1. Mix flour, butter, sugar and salt.
  2. Add the egg.
  3. Film the dough on contact and leave to rest for 30 minutes in the fridge.
  4. Roll out the dough and cut out 10cm diameter discs.
  5. Bake the discs at 180° for 12 minutes.

Mousseline cream with asters

  1. Boil the milk and the asters, blend and pass through a cheesecloth.
  2. Mix the egg, sugar and cornstarch.
  3. Add the egg mixture to the milk and bring to the boil, stirring constantly to thicken.
  4. Off the heat, add the butter.
  5. Film in contact and let cool.
  6. Whip the vegetable cream (previously cooled) in a mixer.
  7. Gently add the cream mixture.

Salicornia Caramel

  1. Prepare a dry caramel.
  2. Sauté the salicornia in the caramel.
  3. Reserve the salicornia caramel.
  4. Deglaze with the cream, then reduce.
  5. Book cool.

Put the mousseline cream with asters on the disc of shortbread, generously add the salicornia, the Noyelles strawberries and cover with a few crystallized salicornia.

If you have obione seeds you can sprinkle some.

The little extra from the chef : Keep the bowl of the mixer cool before putting the cream in the mixer, it will whip up more easily.

Enjoy your lunch !

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