For 6 triffles (20cl glasses) :
Ingredients
500 g Terroirs d’Avenir strawberries
5-6 stems of Terroirs d’Avenir rhubarb
100 g sugar
100 g water
Shortbread dough
250 g flour
125 g Jean-Yves Bordier butter
100 g sugar
1 organic egg
Diplomatic cream
20 cl very cold whipping cream
50 cl milk
50 g cornflour
5 organic egg yolks
120 g sugar
50 g Jean-Yves Bordier butter
1 vanilla pod
Recipe:
Start by preparing the shortbread dough: mix the flour with the softened butter, sugar and egg. Mix with your fingertips to make the texture as sandy as possible. Shrink-wrap the dough ball and place in the fridge while you prepare the rest of the dough.
Prepare the crème diplomate: whisk the yolks with the sugar to whiten the eggs. Stir the cornflour into the eggs. Heat the milk with the halved vanilla pod. When the milk is simmering, remove the vanilla pod and scrape out the seeds. Pour half the milk over the egg mixture and whisk to combine. Return to the pan and cook over very low heat, stirring constantly. As soon as the mixture thickens, remove from heat. Transfer to a dish and filter the mixture on contact.
Cut half the strawberries into quarters and the other half into very fine cubes.
Peel the rhubarb and cook it in the water and sugar mixture over a very low heat for 15 – 20 min to preserve it.
Keep a few pieces of rhubarb for decoration and mix the rest with the strawberry cubes.
Preheat the oven to 180°C, then roll out the shortcrust pastry to a thickness of half a centimetre. Bake for 15-20 minutes and leave to cool. Break dough into pieces.
Finish the crème diplomate by whipping the crème fleurette and gently folding it into the crème pâtissière.
Assemble the triffles, starting with shortcrust pastry and decorating the sides of the glass with strawberries. Pour some cream into the center, then tap the glass on the work surface to draw the cream down. Place a layer of rhubarb-strawberry compote and repeat the same layers. Finish with a layer of cream and a few strawberries and rhubarb to garnish.
