Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies, and Confections by Elisabeth M. Prueitt & Chad Robertson

Author:Elisabeth M. Prueitt & Chad Robertson
Language: eng
Format: epub
Tags: Courses & Dishes, Desserts, Methods, Cooking, Individual Chefs & Restaurants, Baking
Publisher: Chronicle Books
Published: 2006-08-24T05:05:36+00:00

MIXED-BERRY SHORTCAKES

WITH BERRY-CARAMEL SAUCE

THESE SHORTCAKES ARE FLAKY AND LIGHT, if made right, and when I think about them, I always wonder why we don’t make them more often. They are biscuits, basically, and benefit from the same care and light touch in mixing and rolling that other biscuits do. The result is a classic cream biscuit, slightly sweetened and with buttery layers.

What I love about a “plated” dessert, rather than a fully composed dessert like a cake or tart, is that you can have a variety of temperatures and textures on one plate: here, we have the cool cream, the warm berry sauce, the soft, cool berries, and a soft biscuit with a crunchy sugar top to soak up all the juices. Extend the shortcake season and make them with peaches or nectarines, with a sauce of raspberries or blackberries.

YIELD

6 shortcakes

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