Fruit Schuss ***

Name: Fruit Schuss *** (Le Schuss aux Fruits)
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 4 h 10 min
Yield: Serves 10–12
Cuisine: French
Ingredients: Fresh fruit coulis, well chilled; 1 cup (250 ml) heavy cream, well chilled; 4 sheets gelatin, 180–200 Bloom; 4 tsp (20 ml) water; ⅓ cup (2¼ oz./65 g) sugar; 4 tsp (20 ml) kirsch; ½ quantity (9¾ oz./275 g) ladyfinger sponge batter; ¼ cup (60 ml) simple syrup; 3½ oz. (100 g) caramelized almonds, Napoleon recipe, finely chopped; Fresh fruit of your choice; Apricot glaze, warm (optional); 1 cup (8 oz./225 g) fullfat fromage blanc (see Chef’s Notes); 2 egg yolks (2½ tbsp/40 g); 5 tsp (20 g) sugar; ⅓ cup (4½ oz./125 g) raspberry jam; 1¾ oz. (50 g) white chocolate, chopped; 2 tsp (10 ml) grape-seed oil; 8 oz. (225 g) sweet shortcrust pastry dough

Le Schuss aux Fruits

Preparation info

Serves
10–12

Difficulty
Easy
Ready in
4 hr 30

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Sweet shortcrust layer

8 oz. (225 g) sweet shortcrust pastry dough
1¾ oz. (

Europe
France
Pie
Mediterranean
Microwave

Method

To prepare the sweet shortcrust layer, roll the pastry dough to a thickness of ⅛ in. (3 mm) on a lightly floured surface. Cut into a rectangle measuring 5 × 7 in. (12 × 18 cm). Transfer to the cookie sheet and chill for 1 hour.
Preheat the oven to 325°F (160°C/Gas Mark 3)</