Plated desserts

Strawberry Shortcake

Made with STRAWBERRY INSPIRATION

An original recipe by Chef Emma Fitzpatrick

Allergies:
Egg, Gluten, Dairy, Strawberries, White Chocolate

6 steps

Recipe Step by Step

01

STRAWBERRY MOUSSE

600g Valrhona Strawberry Inspiration Chocolate

200g Heavy cream

100g Egg yolks

70g Powdered sugar

16g Gelatin, silver

950g Whipped cream (soft peaks)

2g Citric acid

Bloom the gelatin in ice water.

Melt the strawberry inspiration.

Heat the cream and sugar.

Temper in the egg yolks.

Combine the gelatin, melted chocolate, and egg mixture.

Fold into the soft peak cream.

02

WHITE CHOCOLATE MILK CRUMB

150g Valrhona Opalys White Chocolate

85g Ap flour

100g Milk powder

41g Corn starch

58g Granulated sugar

3g Salt

3g Vanilla extract

108g Butter

Combine the ap flour, milk powder, corn starch, granulated sugar, and salt together.

Melt the butter and add the vanilla extract.

Combine the dry ingredients with the melted butter mixture.

Bake at 250F for 15-20 minutes or until fully baked, stir the crumble every 5-8 minutes to prevent any color on the crumbs.

Melt the white chocolate and combine with the baked crumble.

03

WHIPPED WHITE CHOCOLATE GANACHE

88g Valrhona Opalys White Chocolate

200g Heavy cream #1

7.5g Vanilla

1g Salt

5.25g Gelatin, silver

200g Heavy cream #2

Bloom the gelatin.

Bring cream #1, vanilla, and salt to a boil.

Pour over the white chocolate and bloomed gelatin.

Whisk to combine.

Add in cold cream #2, combine, store in quarts overnight.

Once it’s set overnight, whip the mixture until it form stiff peaks.

04

SEA SALT TUILE

4.5 oz Ap flour

5.21 oz Corn syrup

4.5 oz Granulated sugar

4.5 oz Soft butter

3g Maldon Flake Salt

Combine all ingredients except the salt into a mixing bowl and paddle until combined.

Spread thinly on a silpat and sprinkle with the flake salt.

Bake at 350F for 12-14 minutes or until dark brown.

Store in quart containers until needed.

05

STRAWBERRY FLUID GEL

250g Strawberry puree

250g Granulated sugar

2.5g/To taste Citric acid

3g Agar agar

Combine the agar agar with the granulated sugar.

Whisk into the strawberry puree.

Bring up to a boil and let it boil for 90 seconds to 2 minutes to fully activate the agar agar.

Whisk in citric acid to taste and then chill in a hotel pan.

Once set, vitamix into a sauce and store in quart containers.

06

PAVLOVA SHELL

1g Cream of tartar

111g Egg whites, fresh

188g Powdered sugar

11.25g Corn starch

11.25g Apple cider vinegar

Whisk the egg whites and cream of tartar together until foamy, spoon in the sugar while whisking.

Increase the speed to high once all of the sugar is added.

Whip until stiff.

Combine the cornstarch, apple cider vinegar, salt, and vanilla – whisk until there’s no clumps.

Add to meringue mixture and mix until just combined.

Pipe over the back of round fleximolds using the 805 tip.

Bake with 100% extraction at 250F, low fan.

Bake until the pavlova shell has formed and the center is firm (roughly 1 hour).

Place in an air tight container with silica gel packs – shelf life is 3 days.

Assembly and finishing

CAKE BUILDING PROCEDURE:

  1. Spread the strawberry fluid gel on the plate.
  2. Fill the pavlova 3/4th the way up with the strawberry inspiration mousse.
  3. Top off the pavlova with the whipped white chocolate ganache.
  4. Cover the top of the pavlova with the white chocolate milk crumble.
  5. Place 5 shards of the sea salt tuile in the crumble mixture.
  6. Place 7-9 small diced strawberries around the tuile  to fill in the empty space.
  7. Garnish with flake salt.