🍓 Strawberry 🍰
Here is my first strawberry 2025 and really it was too good: it feels good in morale these pretty strawberries with the return of ☀️, you do not find?
As promised, my favorite recipe for a 20cm diameter circle and 4.5cm high
The mounted ganache: to prepare the day before
* 200g of white chocolate
* 450g of whole whipping cream (150g + 300g)
* 1 leaf of gelatin
* 1 Uganda vanilla pod Grand Cru
The day before: Heat 1/3 of the cream (150g) and chocolate in a bain -marie or in the microwave. Add the vanilla grains then the gelatin sheet previously rehydrated in cold water. Well homogenized and then introduce the rest (300g) of cold cream. Place in the fridge overnight.
The next day: mounting the cream with medium gear to get a firm and silky cream. Put in a pocket with a socket.
The sponge cake
2 eggs
60g of powdered sugar
40g of flour
20g of cornstarch type starch
Separate the whites from the yolks. Mount the whites by adding the sugar gradually.
Introduce the yolks, one by one, into the mixture obtained. Then sift the flour and starch and gently introduce it to the previous device. Pour into your cookie silicone mold and smooth with a flat spatula then bake for 12 min approx at 170 degrees. To book.
Soaking syrup:
- 200g of water
- 50g of sugar
- Strawberry tails (coarsely cut with a little pulp)
Bring the whole to a boil in a saucepan. After 5-10 min, pass the syrup thus obtained (slightly flavored with strawberries) and set aside.
Strawberry
200g of strawberries
50g of sugar + 5g of pectin
In a saucepan, carry the strawberries cut into pieces over medium heat. When they are puree, mix them with a hand blender to obtain a very smooth confit. Return the sugar and pectin mixed over the heat and pour in the rain. Bring to a boil 1-2 min then set aside in your pocket.
#recipes