We're in the heart of the strawberry season ... So what better than a strawberry for the return of the blog? Yes again I left you lately because of my activity which takes me a while, some projects in pastry also, but I will have the opportunity to talk to you soon ...
To get out of the simplistic scheme of fresh strawberries, and as you know between us and me that I hate simplicity, I added a strawberry compote and, to vary the textures, a creamy strawberry.
Set aside in a frying pan.
Stir in melted buttered butter.
Assemble the whites with the bird's beak, squeezing them with the powdered sugar
Using a Maryse, gradually incorporate the whites into the first preparation. Pour on a Flexi pat and bake for 7min.
Pickup 2 discs of 18cm in diameter.
Kirsch punching syrup
100g of water
120g caster sugar
20g of Kirsch
Bring water and sugar to a boil. Let cool and add alcohol. Brush each biscuit disk on each side with a brush.
Strawberry Compote:
230g of fresh strawberries
15g + 30g sugar
2.5 g of pectin NH
15g lemon juice
85g strawberry puree
10g of glucose
PS: I added 3g of gelatin, my first try having a bit messed up ... but to you to see!
In a saucepan, heat to 60 degrees puree, strawberries, 15g sugar and glucose.
Add the remaining sugar previously mixed with the pectin, and mix. Give a broth and stop the cooking. Pour the lemon juice. Pour the compote on the Joconde biscuit disc and block in the cold.
Strawberry cream
235g strawberries
13g lemon juice
71g of sugar
2.9 g of pectin NH
71g butter
7g of cornstarch
Wash and remove strawberries and cut into quarters. Add half the sugar and the lemon juice. Heat the time at low temperature (30/40 degrees).
Mixer using a dip mixer. Bring the temperature to 60 degrees then add the second half of the sugar previously mixed with pectin and starch.
Give a broth and stop the cooking. Shake on contact and cool.
When the temperature reaches 50 degrees, incorporate the butter and smooth the dipping mixer.
Pour the cream on the strawberry stew.
Remove the second Joconde biscuit disc and put back in the freezer.
The Vanilla Ganache:
440g of cream 35% fat
3.5 g of gelatin (ie 1 sheet 3/4)
2 vanilla pods
95g Chocolate Ivory from Valrhona
The day before, bring half of the cream to the boil with the vanilla previously split and scraped. Leave to infuse 30min.
Immerse the gelatine in plenty of cold water. Melt the chocolate in a bain Marie. In parallel, give again a boil with vanilla cream.
Emulsify by pouring in 3 times the cream on the melted chocolate.
Incorporate the pre-washed gelatin. Pour the second half of cold cream. Mix and film on contact. Let the ganache cool for 24 hours.
The next day, beat the ganache. Put it in the pocket, the direction the refrigerator.
Decorate the Joconde strawberry insert with a torch.
In a circle of 20cm diameter coated with rhodoïd, poach the outlines of ganache then deposit the
The red mirrored glaze:
100g of powdered sugar
100g of glucose
45g of water
75g of unsweetened condensed milk
100g Chocolate Ivory from Valrhona
7 g of gelatin (ie 3 1/2 sheets)
Red dye
In a saucepan, pour glucose, sugar, and water. Immerse the gelatine in plenty of cold water.
Cook the sugar water and glucose mixture at 102 degrees. Pour over chocolate and mix.
Stir in concentrated milk, squeezed gelatin, and dye.
Finishes
A gold leaf of food
Qs fresh strawberries
Qs ganache ascent vanilla
Qs shells of macarons
Pour the remaining ganache over quenelle mussels (Sienkomart Quenelle24, purchased from Cuisine Shop) and block in the cold.
Unmold and place on ice-cold dessert. Garnish with strawberries and golden leaves. Stick macaron shells on the contours of the entremets.
Thaw in the refrigerator and enjoy.
Best cake strawberry yummy
4/
5
Oleh
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