For Mother’s Day, nothing could be more thoughtful and delicious than to make Christophe Michalak’s (the famous French Chef) flagship recipe, the Fantastik in individual format. A sweetness that can be eaten in no time!
The Fantastik is a dessert between a tart and an ‘entremets’, which is composed of a Breton shortbread, fruit and cream. It is declined here in a strawberry-banana version.
Prep Time: 1 hour
Baking Time: 15 minutes at 350°F (180°C)
Rest Time: 4 hours
Difficulty: easy
Yield: 8 persons (round mold of 11 inches-28 cm)
For the Breton shortbread
For the strawberry-banana purée
For the white chocolate ganache
For the decoration
Preheat the oven at 350°F (180°C).
Start by preparing the Breton shortbread: blanch the egg yolks and sugar, then stir in the soft butter. Add the flour, baking powder and salt and mix. Spread the shortbread to a thickness of about 0.20 inches (5 mm) and bake for 15 minutes at 350°F (180°C).
Allow to cool slightly and cut out circles with a cookie cutter to make individual pieces (otherwise allow to cool completely for a large version).
Prepare the strawberry-banana purée: Cut the strawberries and banana into small pieces, add the sugar and cook for about 10 minutes in a saucepan over low heat. Blend and leave to cool.
Prepare the white chocolate ganache: Place the white chocolate chips in a bowl. Heat the cream and vanilla in a saucepan. Bring to the boil, pour over the chocolate and mix well with a whisk to obtain a smooth ganache. Set it aside in the fridge for a few hours.
Assembly: Whip the white chocolate ganache into a whipped cream.
Spread the strawberry-banana purée on the Breton shortbread.
Decorate with the white chocolate ganache.
Cut strawberries into small pieces, then banana slices and arrange them all over the cake.
Crumble the excess Breton shortbread and sprinkle over the cake.
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