Anatomy of a Pastry

ANATOMY of a Pastry Breaking Down the Famous RASPBERRY TART from JEAN PHILIPPE PATI ERIE Vanilla Bean Egg Yolk Sugar Flour Milk THE PISTACHIO PASTRY CREAM Pistachio Paste Gelatin Butter Pastry Cream Powder Water Milk THE BUTTERCREAM Butter Egg White Sugar Egg Yolk Water Butter Powdered Sugar Eggs Baking Powder THE SABLÉ BRETON Salt (SHORTBREAD CRUST) Flour Egg Yolk Egg Raspberry Pureé THE RASPBERRY CREMEUX Butter Gelatin Sugar Red Color Drop Egg Yolk Assembling the RASPBERRÝ TART Layer fresh raspberries onto completed tart base. THE RASPBERRY TART Fresh Raspberry Chocolate Décor Pistachio Mousseline (Combination of The Pistachio Pastry Cream & The Buttercream) Raspberry Cremeux Sablé Breton HILIPPE PATISS IUPPE PATISSERIE Brought to you by Aria RESORT & CASINO LAS VEGAS ..... JEAN PHIMPE