I attended a workshop by chef @espositodimitri, the executive pastry chef at Jumeira group. The highlight of the session was French butter- my ultimate weakness and love! And waw, what a session! We made a tart with sablé breton as a base, a filling made of the silkiest, creamiest crème diplomat (made with French dairy of course), a berries and elderflower gelée and topped with fresh berries, edible flowers and lemon basil. Now imagine that the sablé breton is made using 95grs of pure French dairy butter per 125grs of flour! Can you imagine the scent? The flavor? I cant help…
