Strawberry Entremet composed of
– a sweet pastry,
– a strawberry mousse,
– a strawberry compote insert,
– a white chocolate crisp,
– pink velvet spray,
– Bergena flowers.
Equipment used
– Tefal baking tray
– Silikomart truffles crown mould
– Angled spatula
– Baking paper
– Ancel 210 bloom gelatine
Ingredients
Strawberry compote
✔150g strawberries
✔20g sugar
✔2g gelatine
Strawberry mousse
✔240g strawberries
✔40g sugar
✔5g gelatine
✔180g liquid cream
Crisp
✔50g white chocolate
✔30g Crêpes dentelles
Sweet pastry
✔65g flour
✔25g icing sugar
✔35g butter
✔1 pinch of salt
✔1 egg yolk
Assembly
✔Spray velvet pink
✔Bergena flowers
The recipe
Strawberry compote
✔150g small diced strawberries
✔20g sugar
✔2g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the finely diced strawberries with the caster sugar for a few minutes. Remove from the heat and add the wrung-out gelatine. Mix well and set aside to cool slightly. Fill a piping bag with the compote.
Crisp
✔50g white chocolate
✔30g Crêpes dentelles
Mix the melted white chocolate and the crêpes dentelles. Roll out between two sheets of baking paper. Place in a cool place for the chocolate to harden, then cut out using a cookie cutter. Chill until ready to assemble.
Strawberry mousse
✔240g strawberries
✔40g sugar
✔5g gelatine
✔180g 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.
To assemble: Fill the Silikomart mould with the strawberry mousse, pushing it up to the edges. Add the strawberry compote. Finish with the remaining mousse and then the crumble. Place in the freezer overnight or for at least 6 hours.
Sweet pastry
✔65g flour
✔25g icing sugar
✔35g butter
✔1 pinch of salt
✔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.
The next day, unmould the entremets and immediately apply the pink velvet spray (I found it on the deco-relief.fr website). Place each entremet on a sweet pastry biscuit.
I decorated it with Bergena flowers.
