215 g butter (82% fat)
135 g icing sugar
2 g fine salt
45 g almond powder
70 g eggs
360 g T45 strong flour
Total = 827 g
Step
Mix the butter, icing sugar, salt and almond powder. Add the
eggs and then the flour. Bake at 150°C for 30 minutes.
2. STRAWBERRY GLAZE
Ingredients
600 g neutral topping
60 g strawberry pulp
Total = 660 g
Step
Mix together.
3. STRAWBERRY MOUSSE
Ingredients
780 g strawberry cream
600 g whipped cream (35% fat)
Total = 1 380 g
Step
Mix the strawberry cream and the whipped cream.
Pipe 160 g per circle of 120 x 2 cm.
4. GRIOTTINES® COINTREAU®
Ingredients
400 g Griottines® Cointreau®
5. PISTACHIO JELLY
Ingredients
590 g milk (3,6% fat)
98 g pistachio paste
2 g vanilla pod
39 g sugar
9 g vegetal gelling agent
12 g Mount Gay® rum 55% vol.
Total = 750 g
Step
Temper the milk, pistachio paste and vanilla pod. Add the sugar
and vegetal gelling agent. Heat to 65°C. Add the Mount Gay®
rum. Glaze.
6. STRAWBERRY CREAM
Ingredients
900 g strawberry puree (15% of sugar)
60 g sugar
21 g 325 NH 95 pectin
120 g DE40 glucose powder
150 g butter (82% fat)
Total = 1 251 g
Step
Mix the sugar, pectin and glucose powder, then add the strawberry
puree. Bring to the boil. Add the butter. Blend.
7. PISTACHIO CHANTILLY
Ingredients
675 g cream (35% fat)
75 g milk (3,6% fat)
60 g sugar
3 g Chantifix
75 g pistachio paste
Total = 888 g
Step
Mix the sugar and Chantifix. Mix the cream, milk and pistachio
paste. Beat together.
8. CHOUX SPONGE
Ingredients
190 g milk (3,6% fat)
4 g fine salt
45 g butter (82% fat)
90 g T45 strong flour
190 g eggs
60 g grape seed oil
190 g egg whites
100 g sugar
Total = 869 g
9. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Boil the milk, salt and butter. Incorporate the flour off the heat.
Dry out the dough. Gradually beat in the eggs. Add the grape
seed oil. Blend this mixture. Beat the egg whites with the sugar.
Combine the two mixtures. Spread on a 60 x 40 cm sheet. Bake
for 10 minutes to 180°C. Cover in cling-film when it comes out
of the oven, until cool.
