Strawberry harvest

Home Recipes Strawberry harvest

Ingredients

For 3 servings

Madeleine

150 g eggs

2 g salt

100 g palm sugar

45 g honey

150 g flour

6 g baking powder

120 g Debic Crème Butter

Strawberry mousse

300 g Debic Stand & Overrun

50 g inverted sugar

50 g egg yolk

70 g gelatine mixture (1:5)

400 g strawberry purée

Strawberry emulsion

250 g strawberry purée

50 g sugar (1)

5 g pectin NH

15 g sugar (2)

3 g lemon juice, fresh

10 g gelatine mixture (1:5)

Pistachio crumble

100 g Debic Brioche Butter

100 g palm sugar

100 g ground almonds

100 g flour

110 g white chocolate

40 g pistachio paste, 100%

Sablé dough

180 g Debic Brioche Butter

135 g icing sugar

45 g ground almonds

75 g eggs

2 g salt

360 g flour

Debic products used

Crème Butter 4x2.5KG

Brioche Butter 4x2.5KG

Preparation

Madeleine

Mix the eggs, salt, sugar, and honey.

Sift the flour and baking powder into the mixture, then add the melted Crème Butter.

Then add the melted crème butter.

Pour the mixture onto a baking tray and bake at 170°C for around 20 minutes.

Strawberry mousse

Boil the Stand & Overrun, inverted sugar, and egg yolk at 85°C.

Add the gelatine mixture and then the strawberry purée.

Mix and leave to cool.

Beat and use immediately.

Strawberry emulsion

Boil the purée with the sugar (1) and the mixture of pectin and sugar (2).

At the end of the boiling process, add the lemon juice, then add the gelatine mixture.

Leave to cool and beat before using.

Pistachio crumble

Mix all the ingredients apart from the white chocolate and the pistachio paste to form a crumbly dough.

Spread the crumble on a baking tray and bake at 185°C for 20 to 25 minutes.

Melt the white chocolate with the pistachio paste and mix with the baked crumble.

Store in the refrigerator.

Sablé dough

Allow all the ingredients to come to room temperature and knead them together into a homogeneous dough.

Store in the refrigerator until needed.

Assembly

Build the entremets in a serrated mould with the madeleine, strawberry emulsion, and pistachio crumble.

Remove from the mould and dip in the white chocolate with 10% chopped almonds.

Place a disk of shortcrust pastry on top.

Pipe the whipped ganache on top with a piping bag and finish with fresh strawberries.

Viennoiserie Nuts Fruit

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debic for chefs