STRAWBERRY
Inspiration
TART
CREMEUX ECUADOR AND BASIL Egg Yolks 210 G Granulated Sugar 60 G Heavy Cream 600 G Silver Gelatin 12 G Crescendo Vanilla Paste 1 tsp Republica Del Cacao Ecuador 31% 300 G Fresh Basil (Chopped) 45 G
Pre-melt the chocolate and set aside. Bloom the gelatin in cold water. Bring the heavy cream to a simmer and let the fresh basil infuse for a few minutes covered, then sieve and complete the weight back to 600 grams with heavy cream. Make a crème anglaise base with the yolks, sugar, cream and vanilla. Off the heat, add the bloomed gelatin and mix into the white chocolate, creating a nice emulsion. When the cremeux is lukewarm, pour into the Crescendo tart shell, then refrigerate.
CREMEUX STRAWBERRY AND BLACK PEPPER Strawberry Puree Glucose Syrup Silver Gelatin Sheets Valrhona Strawberry Inspiration Heavy Cream Ground Black Pepper
200 G 10 G 6G 270 G 400 G 2G
Pre-Melt the Valrhona Strawberry Inspiration. Bloom the gelatin in cold water. Bring the puree, black pepper, glucose to a simmer. Add the bloomed gelatin and pour over in several steps over the chocolate, creating a nice emulsion. Add the cream, mix well and pour into desired shape flexipans, then freeze.
Valrhona Absolu Cristal 500 G Water 100 G Red Water Based Food Coloring As Needed
Warm up the glaze with the water to 75˚C, strain and mix with a hand blender, add the food coloring. Strain and use around 40˚C.
Red Glaze
STRAWBERRY INSPIRATION TART (CONT’D)
LIGHT SPONGE CAKE Whole Eggs Granulated Sugar All Purpose Flour Peanut Oil Red Food Coloring
200 G 125 G 125 G 40 G As Needed
Mix all ingredient, sieve. Pour into a siphon with 2 cartridge and cook of CO2. Refrigerate for 1 hour, fill 1/3 disposable coffee cups and cook in microwave.
MERINGUETTES Egg White Granulated Sugar Powdered Sugar
200 G 125 G 125 G
Make a meringue combining the egg white and the granulated sugar, add the powdered sugar and mix by hand. Pipe desired shape and sprinkle some finely chopped coconut. Bake at 100ËšC until meringuettes are dry.
FINAL ASSEMBLY Crescendo Tart Shells Chocolate Decorations Gold Leaf
Glaze the cremeux strawberry with the Absolu red glaze and dispose over the tart shell previously filled with the white basil chocolate cremeux. Decorate with white chocolate decorations, meringuettes, light sponge cake and gold leaves.