Strawberry Entremet made with
– a sweet pastry,
– a madeleine biscuit
– a strawberry mousse,
– a strawberry glaze,
– strawberries and mint leaves.
Equipment used
– Silikomart truffles crown mould
– Angled spatula
– Baking paper
– Ancel 210 bloom gelatine
Ingredients
Lemon madeleine biscuit (the day before)
30g butter25g egg50g caster sugarLiquid vanilla20g milk5g single cream35g flour1/2 sachet yeast25g egg whites
Strawberry mousse (the day before)
✔4g gelatine
✔159g mixed strawberries
✔20g sugar
✔150g single cream
Strawberry topping
✔200g mixed strawberries
✔20g water
✔20g sugar
✔4g NH pectin
Sweet pastry
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 egg yolk
Assembly
✔Strawberry dice
✔Mint leaves
✔Crispy balls
The recipe
For 4 desserts
Lemon madeleine biscuit (the day before)30g butter25g egg50g caster sugarLiquid vanilla20g milk5g single cream35g flour1/2 sachet yeast25g egg whites
In a mixing bowl, cream the butter with the caster sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, whisk the egg whites and carefully add to the previous mixture. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.
Bake at 170°C until lightly coloured. Leave to cool completely, then cut out biscuits to fit your silikomart mould using biscuit cutters.
Strawberry mousse (the day before)
✔4g gelatine
✔159g mixed strawberries
✔20g sugar
✔150g single cream
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar. Remove from the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.
Assemble: Fill the silikomart mould with the strawberry mousse, pushing it up to the edges. Finish with the madeleine biscuit. Place in the freezer overnight.
Sweet pastry
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 egg yolk
Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly between 2 sheets of greaseproof paper. Cut out using a cookie cutter. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for approximately 12 minutes. Leave to cool.
Strawberry topping
✔200g mixed strawberries
✔20g water
✔20g sugar
✔4g NH pectin
Pour the blended strawberries into a saucepan, strain through a sieve to remove the seeds and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the boiling pan and mix well. Cook for 2 minutes, stirring constantly, then leave to cool. Start topping the still-frozen dessert when the topping is below 30°C.
Place the entremets on the sweet pastry biscuits. Add diced strawberries, mint leaves and crispy white chocolate balls in the hollows.
