Vanilla strawberry vacherin

Bring the water, sugar mixed with stabiliser, and glucose powder to a boil.

Cool.

Mix the strawberry purée with the syrup.

Use a refractometer to check the Brix level of the sorbet.

Set to 32° Brix.

Blend.

Leave to ripen for 24 hours at 4°C.

Heat the milk and Crème Butter in a saucepan.

At 30°C, add the milk powder, the split vanilla pods, then the sugar mixed with the icing stabiliser, and glucose powder.

At 40°C, add the egg yolks.

Cook at 85°C.

Blend.

Cool, then leave to mature for 24 hours at 4°C.

In a mixing bowl, whisk together the Stand & Overrun, sugar, and vanilla pod.

Pipe using a St. Honoré nozzle.

Place the egg whites and sugar in a mixing bowl and heat to 50°C while stirring in a bain-marie.

Whisk until completely cool.

Take 1/3 of the mass and add water-soluble strawberry red colouring.

Pipe small 7 cm long red and white boudoirs using a size 10 nozzle.

Pipe 4 x 16 cm discs.

Cook for 2 hours at 90°C.

Bring the glazing and glucose to a boil.

Pour over the 30° Baumé syrup.

Mix.

Use at 25°C.