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Recipe Step by Step
SOFT ALMOND BISCUIT
280g egg whites
140g confectioner's sugar
140g almond flour
45g rice flour
95g egg whites
Whip the egg whites and slowly add the sugar. At the same time, mix together the almond flour, confectioner’s sugar, rice flour and the second quantity of eggs whites. When the eggs whites are whipped, combine with the second mixture. Spread the biscuit on parchment paper. Bake at 374˚F (190°C).
180g vegan butter
135g confectioner's sugar
45g almond flour
30g egg replacer powder
65g water (for egg replacer powder)
350g gluten-free flour blend
Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let sit several minutes. Then add it to mixture and mix well. Add the gluten-free flour and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm, and freeze until ready to use.
STRAWBERRY INSPIRATION LIGHT PRESSED SHORTBREAD
420g almond shortbread
170g 15391 (INSPIRATION FRAISE FEVE 3KG)
7.5g lemon zest
Break the Almond Shortbread into pieces in a food processor, then incorporate the melted STRAWBERRY INSPIRATION and add the lemon zest. Store in the refrigerator or use immediately.
595g strawberry purée
65g powdered glucose
25g SOSA Inulin
8g SOSA Pectin NH
8g SOSA Natur Emul
220g 15391 (INSPIRATION FRAISE FEVE 3KG)
30g coconut oil
6.5g lemon juice
Heat the fruit purée and water with the glucose and inulin to around 77-86˚F (25-30°C), then add the sugar mixed with the pectin NH and Natur Emul. Slowly heat the mixture to a boil to activate the pectin. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION and coconut oil in several additions. Immediately mix using an immersion blender to make a perfect emulsion. Mix using an immersion blender again and add lemon juice. Leave to crystalize in the refrigerator.
CRUNCHY STRAWBERRY INSPIRATION GLAZE
295g 15391 (INSPIRATION FRAISE FEVE 3KG)
60g grapeseed oil
45g chopped roasted almonds
Melt the STRAWBERRY INSPIRATION at 95˚F (35°C). Mix with the grapeseed oil and add the chopped roasted almonds. Use at 86-95˚F (30-35°C).
ABSOLU CRISTAL SPRAY GLAZE
135g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
Bring the ABSOLU CRISTAL to a boil with the water, and spray at 176°F (80°C).
Assembly and finishing
Spread 560g of Strawberry Crémeux on top of the Soft Almond Biscuit. Mold the remaining Crémeux (around 100g per mold) in Pavoni mold (TOP03).After mixing all ingredients for the Pressed Shortbread, spread it out between two sheets of parchment paper, the same size as the Crémeux-topped Biscuit. Let crystalize in the freezer for several minutes to more easily remove the paper.After removing the paper, place the fine layer of Pressed Shortbread on top of the Crémeux.Cut the Biscuit in 3 strips of 21cm and stack them on top of each other. Store in the freezer before cutting.Cut in strips of 21cm x l7cm.Prep the Crunchy Glaze and use at 86-95˚F (30-35°C).Place two wooden sticks into the cake and dip it into the Crunchy Glaze. Let crystalize in the refrigerator.Unmold the Crémeux and spray with hot Spray Glaze.Place the molded Crémeux decoration on the top of each cake and decorate with a few triangles of STRAWBERRY INSPIRATION.