Strawberries with Zéphyr™ white choclolate cremeux

Used Cacao Barry products
Spring / Summer

Strawberries with Zéphyr™ white choclolate cremeux

Created by
  • Lauren V. Haas
    Pastry Chef and Chef Instructor
Level
level 3
Dosage
8 plated desserts
Used Cacao Barry products
Recipe components

Local Strawberry Consommé

IngredientsPreparation
  • 500g
    local fresh strawberries, hulled
  • 50g
    sugar
  • 20g
    lime juice
  • 1
    grated vanilla bean
  • pinch
    salt

Place the strawberries in a stainless steel bowl.
Add the vanilla seeds, sugar, lime juice and salt to the strawberries and wrap the top tightly with plastic wrap.
Place over a double boiler for 1 hour or until the berries have fully released their juices.
Strain well, but do not push the berries through strainer, or the liquid will become cloudy.
Season to taste with additional sugar or limejuice if needed.

Pistachio Dacquoise

IngredientsPreparation
  • 140g
    pistachio flour
  • 47g
    all-purpose flour
  • 162g
    granulated sugar
  • 8g
    egg white powder
  • 225g
    fresh egg whites
  • 81g
    icing sugar

Form a medium peak meringue with the egg whites, egg white powder and granulated sugar.
Sift the pistachio flour, all purpose flour, and powdered sugar, and fold into the meringue.
Spread evenly onto a lightly sprayed parchment lined ½ sheet pan and bake at 190°C /375°F until the dacquoise springs back when touched.
Line 3” ring molds with the dacquoise and reserve.

Zéphyr™ White Chocolate Cremeux

IngredientsPreparation
  • 125g
    milk
  • 125g
    cream
  • 60g
    egg yolks
  • 4g
    golden gelatin
  • 24g
    cold water
  • pinch
    salt

Bloom the gelatin in the water.
Warm the Zéphyr™ chocolate slightly until it is melted half way.
Bring the cream, milk, and ½ of the sugar to a boil.
Mix the remaining amount of sugar with the yolks. Gently add some of the hot cream to the yolks, stirring, and then add the yolks back to the pot.
Cook on very low heat until the mixture reaches nappé.
Remove from heat and add the bloomed gelatin/water mixture.
Strain over the white chocolate and emulsify.
Pour a 0.5” thick layer onto the dacquoise-lined ring molds and chill.

Goat’s Milk Yogurt Sorbet

IngredientsPreparation
  • 500g
    goat's milk yoghurt
  • 25g
    lime juice
  • 192g
    milk
  • 42g
    cream
  • 33g
    powdered milk
  • 150g
    dextrose
  • 75g
    sugar
  • 5g
    ice cream stabiliser

Blend the milk powder, dextrose, sugar, and stabilizer together, and then combine will milk and cream.
Bring the mixture up to 85ºC/185ºF to pasteurize and then chill. Combine with the yogurt and limejuice and allow the syrup to mature for 4 hours. Spin in an ice cream machine according to the manufacturer’s instructions.

Local infused strawberries

IngredientsPreparation
  • 200g
    strawberries

Cut the strawberries in half and place with the consommé in a vacuum bag.
Pull a vacuum cycle and reserve. 

Banana Tuile

IngredientsPreparation
  • 300g
    fresh banana
  • Q.S.
    flour

Puree the fresh banana. Add just enough flour so the banana resembles hippen tuile batter.
Spread thinly onto a silpat and bake in a 167ºC/325ºF until lightly golden.
Shape as desired.

Montage

IngredientsPreparation
  • Q.S.
    fresh ginger

Démouler le crémeux Zéphyr™ et placer dans un bol peu profond.
Placer les fraises infusées autour du crémeux et verser le consommé pour couvrir le fond du bol. 
Garnir avec des feuilles de menthe gingembre, la tuile banane et le sorbet au yogourt de lait de chèvre.