Strawberry charlottePastry recipe
- Frozen fruits IQF : Strawberry - 500 g
- Frozen fruit purée 100% : Lemon - 40 g
- Sugar - 80 g
- Water - 80 g
Place all ingredients into a bowl covered by film, place onto a bain-marie for minimum 3 hours.
Strain through a sieve without squashing to get a clean juice, reserve for berries juice.
In this step
« BISCUIT DE REIMS » OR PINK LADY FINGERS
- Egg yolk - 480 g
- Egg white - 480 g
- Caster sugar - 220 g
- Flour - 160 g
- Strawberry red food colouring powder - qs
Blanch the egg yolks with half of sugar. Whip up the egg whites with other half of sugar. Delicately mix the yolks with the egg whites, then add the sieved flour and mix carefully.
Pipe out strips with a 10ø nuzzle on a 40/60 tray. Cook at 155-165°C. by avoiding any caramelized coloring. Reserve to cool before cutting according shapes.
- Cream 35% fat - 250 g
- Egg yolk - 165 g
- Caster sugar - 180 g
- Gelatin - 25 g
- Balsamic vinegar - 5 g
- Whipped cream - 800 g
Bring to a boil fruit purées and cream. Blanch the egg yolks with sugar and poor in the boiling purée then poach at 85°C min. during 3 minutes. Add the softened and drained gelatin and balsamic vinegar. Cool down efficiently. At 30°C, add the whipped cream. Reserve for the building up of the cake with the frozen wild strawberries.
Adjust shaped biscuits on the sides of the mould. Soak slightly with strawberry juice. Garnish a level of strawberry bavarois and cover with well soaked biscuit.
Renew this operation 3 times with this time inclusion of wild strawberries. Reserve to deep freeze.
Once entremets frozen, un-mould them and decorate with strawberries, strawberry jam (cf. table Confectioners the Boiron orchards).
Notice and easy ways
For the photograph, the assembly was carried out in a cube shaped mould.
Color of biscuit can be change according to fruit flavor: in yellow (apricot, mango, passion…), in green (kiwi, green apple…) or purple (blackcurrant, blueberry…).