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Recipe Step by Step
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.
WHITE CHOCOLATE MILK CRUMB
150g Valrhona Opalys White Chocolate
85g Ap flour
100g Milk powder
41g Corn starch
58g Granulated sugar
3g Vanilla extract
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.
WHIPPED WHITE CHOCOLATE GANACHE
88g Valrhona Opalys White Chocolate
200g Heavy cream #1
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.
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.
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.
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:
- Spread the strawberry fluid gel on the plate.
- Fill the pavlova 3/4th the way up with the strawberry inspiration mousse.
- Top off the pavlova with the whipped white chocolate ganache.
- Cover the top of the pavlova with the white chocolate milk crumble.
- Place 5 shards of the sea salt tuile in the crumble mixture.
- Place 7-9 small diced strawberries around the tuile to fill in the empty space.
- Garnish with flake salt.