494 g milk
180 g butter (82% fat)
104 g all flowers honey
20 g Prova liquid vanilla
204 g egg yolks
312 g eggs
252 g flour T45
462 g egg whites
131 g saccharose
87 g trehalose
30 g Cointreau® 60%
Step
Boil milk, butter, honey and liquid vanilla. In a bowl, combine
the egg yolks, whole eggs and sifted flour. Pour in the boiling
liquid. Heat everything in a saucepan to thicken without boiling
(starch reaction at 93°C). Mix.
Beat the whites with the saccharose and trehalose. Add to the
previous mixture. Finish by adding Cointreau®.
Spread 1,050 g per 40 x 60 cm silicone sheet. Bake at 170°C for
about 14 minutes in a ventilated oven on a lined baking sheet.
Once out of the oven, turn on a baking sheet and leave in the
refrigerator without removing the silicone mould.
Unmould the sheets 2 hours later.
2. COINTREAU® STRAWBERRY GANACHE
Ingredients
16 g gelatin powder 200 Blooms
96 g water (to hydrate gelatin)
180 g raspberry puree
80 g lime juice
580 g Felchlin Edelweiss 36% milk chocolate
700 g strawberry puree
40 g Cointreau® 60%
Step
Hydrate the gelatin powder with water. Bring the raspberry
puree and lime juice to 80°C. Add the melted gelatin and
dissolve. Pour over the white chocolate and mix. Add the
strawberry puree and Cointreau®. Mix again and pour
immediately. Freeze.
3. COINTREAU® VANILLA MOUSSE
Ingredients
825 g milk
420 g cream (35% fat) (1)
3 Prova vanilla beans
255 g egg yolks
150 g Sosa trehalose
60 g cornstarch
165 g Felchlin Edelweiss 36% milk chocolate
23 g gelatin powder 200 Blooms
140 g water (to hydrate gelatin)
90 g Cointreau® 60%
825 g cream (35% fat) (2)
Step
In a saucepan, boil the milk, cream (1) and scraped vanilla beans.
Mix together the egg yolks, trehalose and cornstarch. Add the
hot liquid and bring to a boil.
Add the milk chocolate and gelatin melt. Mix and cool to
30°C. Add Cointreau®. Add the whipped cream (2) in half. Use
immediately and then freeze.
4. SOUR STRAWBERRY CONFIT
Ingredients
600 g strawberry puree
300 g strawberry juice
120 g caster sugar
7,5 g citric acid
15 g pectin NH
Step
In a saucepan, heat the puree and strawberry juice to 40/50°C.
Mix the sugar, citric acid and pectin then pour over the puree.
Whisk to 102°C. Cool in the refrigerator. Skim before use.
5. MILK COATING
Ingredients
900 g Bolivia 45% milk chocolate
900 g cocoa butter
Step
Melt chocolate and cocoa butter at 40/45°C. Use at 35°C.
6. STRAWBERRY WHIPPED GANACHE
Ingredients
732 g cream (35% fat) (1)
12 g gelatin powder 200 Blooms
72 g water (to hydrate gelatin)
388 g Felchlin Edelweiss 36% milk chocolate
1 600 g cream (35% fat) (2)
400 g strawberry puree
Step
Bring the cream to a boil (1). Add the hydrated gelatin and pour
over the chocolate. Mix to emulsify. Add the cold cream (2) and
strawberry puree. Mix again. Refrigerate at least 12 h before use.
Whip to desired texture. Use immediately.
7. RASPBERRY STRAWBERRY ROCKS
Ingredients
100 g Felchlin Edelweiss 36% milk chocolate
40 g malthodextrin
40 g strawberry powder
Step
Melt the white chocolate at 40/45°C, gradually add the
strawberry powder. Work with a stick until small rocks form.
Let cool to room temperature.
8. NEUTRAL GEL
Ingredients
500 g water
100 g glucose
175 g saccharose
20 g NH pectin
20 g lemon juice
Step
In a saucepan, heat water and glucose to 40-50°C. Sprinkle in
the mixture the saccharose and pectin. Bring to a boil. Add the
lemon juice. Keep in the refrigerator.
9. ASSEMBLY & FINITION
Ingredients
No ingredients.
Step
12 g Cointreau® vanilla soft biscuit -> round cutter, 5 and 3,5 cm ø
15 g Cointreau® vanilla mousse -> briochette silicone mould, ø 6,5 cm x height 4 cm
7 g sour strawberry confit -> half-sphere silicone mould, ø 3 cm
15 g Cointreau® strawberry ganache -> half-sphere silicone mould, ø 4 cm
9 g milk coating
33 g strawberry whipped ganache -> star tip E7 Matfer
6 g neutral gel -> spray gun
Raspberry strawberry rocks
