170 g eggs
105 g almond powder
105 g icing sugar
140 g egg whites
35 g sugar
70 g flour T55
35 g butter
Step
Using a flat beater, beat the eggs, almond powder and icing
sugar. Beat the egg whites adding sugar until soft peaks forms.
Sift the flour and melt the butter. Mix a bit of whisked whites
with the first mixture, then add flour, remaining egg whites
and the melted butter (previously mixed with a small part of
the mixture eggs-almond powder). Spread over a baking tray
(550/600 g). Bake in a convection oven at 210/220°C (closed
key).
2. COINTREAU® STRAWBERRY SYRUP
Ingredients
80 g water
40 g strawberry puree (Ravifruit)
40 g Cointreau® 60% vol.
80 g syrup 30°C
Step
Mix all ingredients.
3. STRAWBERRY CONFIT
Ingredients
150 g strawberry puree (Ravifruit)
150 g strawberries
46 g atomized glucose
46 g sugar
5 g pectin NH
10 g lemon juice
5 g Cointreau® 60% vol.
Step
Warm the puree and the rasberries breakings. At 40°C,
incorporate the atomised glucose and whisk. At 50°C, add the
mixture sugar-pectin continuing to whisk. Boil for 1 minute. Off
the heat, add the lemon juice and the Cointreau®. Cool down to
4°C. Mix before use.
4. STRAWBERRY CREAM
Ingredients
715 g strawberry puree (Ravifruit)
105 g egg yolks
105 g sugar
165 g butter
16 g pectin NH
6 g stabilizer
Step
Heat the puree to 40°C, then add sugar, pectin and stabilizer.
Bring to a boil then add the egg yolks and blend. Cool down
to 35°C then incorporate softened butter while continuously
mixing
5. SUDACHI MOUSSE
Ingredients
770 g Sudachi puree 10% (Ravifruit)
38 g gelatine powder 200 blooms
650 g Italian meringue
960 g whipping cream
Step
Place the gelatine powder in Sudachi juice. Whip the cream until
fluffy. Melt the gelatine, then cool mixture until an early gelation.
Add Italian meringue, then whipping cream. Pour immediately
6. ITALIAN MERINGUE
Ingredients
230 g egg whites
380 g sugar
100 g water
Step
Bring the water and sugar to 121°C and add to whipped egg whites
at medium speed until reaching the temperature of 20°C and use.
7. BRETON GALETTE DOUGH (MIKADO)
Ingredients
500 g flour T65
375 g butter
12 g salt
235 g sugar
235 g almond powder
2,5 g vanilla powder
100 g eggs
Step
Mix with the leaf attachment, the butter, salt and sugar together.
Add almond powder et vanilla powder, then incorporate the
sifted flour. Mix for 5 minutes in first gear and finish by adding
the eggs.
Roll out the dough to 3 mm thick. Bake to 150°C for 10 minutes.
Cut then finish cooking for 12 minutes.
8. SUDACHI ICING
Ingredients
177 g Sudachi puree 10% (Ravifruit)
710 g water
230 g glucose
355 g sugar
16 g pectin NH
9 g stabilising agent
0,5 g shimmering silver powder (PCB)
0,05 g fat-soluble pistachio green food colouring
0,07 g fat-soluble lemon yellow food colouring
Step
Heat to 50°C water, puree and glucose. While whisking, add
the mixture sugar-pectin. Bring to a boil for a minute. Leave to cool for at least 4 hours in a refrigerator. Reheat, mix and use to 37/40°C.
Assembly with Koma sheet for the insert
Joconde sponge: 550/600 g per sheet X 2
Strawberry syrup: 250 g per sheet
Strawberry confit: 400 g per sheet
Strawberry cream: 1 000 g per sheet
Cut into 38 cm long by 2.5 cm wide strips.
Assembly in a Silikomart® Infinity mould
Sudachi mould per strips of 170 g
Dimensions of the «sablés»
4/6 people: 17 x 14 cm
7/9 people: 17 x 18.5 cm
Individual: 5 x 8.5 cm
