Milk strawberry

Pastry recipe

6 servings

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Milk strawberry
Emile Pillot

Emile Pillot

Pastry Chef, Poulaillon
Émile Pillot, who is only 37 years old, has already established an impressive track record. Currently, he is Head of production of the Pastry section of Poulaillon, one of France’s leading caterers, w...
  1. SWEET PASTRY

    Ingredients

    • Softened butter - 300g
    • Caster sugar - 150g
    • Almond powder - 60g
    • Fine salt - 5g
    • Egg - 110g
    • Vanilla (powder) - 2g
    • Flour - 500g

    Mix the butter and sugar.
    Then, add the almond powder, vanilla powder, flour and salt.
    Lastly, add the eggs to the mixture.
    Bake 8.5 cm diameter x 2.5 cm high sweet pastry shells at 200°C for 25 min.

  2. STRAWBERRY SAUCE

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 300g
    • Glucose - 20g
    • Shiso - 4g
    • Strawberries - 250g

    Mix the strawberry purée, glucose and pepper.
    Bring to a boil then cool. Mix 300 g of fresh strawberries cut into brunoise.
    Pipe 30 g of the mixture into the sweet pastry shell.

    In this step

  3. STRAWBERRY SIPHON

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 400g
    • UHT cream 35% fat - 200g
    • Sugar - 20g
    • Gelatine leave - 3

    Heat the melted gelatin to 50°C and add the remaining ingredients.
    Leave to cool.
    With a siphon, pipe the mixture to fill the sweet pastry shells up.

    In this step

  4. STRAWBERRY GLAZE

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 500g
    • Gelatine leave - 2
    • Glucose - 20g

    Combine all ingredients.
    Pour over a plastic sheet.
    Set aside in the freezer.
    Cut into 8.5 cm diameter discs.
    Put the glaze discs on the sweet pastry shells.

    In this step

  5. MILK EMULSION

    Ingredients

    • Semi-skimmed milk - 500g
    • UHT cream 35% fat - 100g
    • Gelatine leave - 3
    • Sugar - 20g
    • White chocolate - 60g

    Mix all ingredients, pour into a siphon and set aside in the fridge.
    Pour the emulsion around the circle.

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