ENDEARMENT
CHOCOLATE STRAWBERRY MOUSSE
Egg Yolks ................................................................................................................... 160g
Sugar ............................................................................................................................... 60g
Masse Gelatine ......................................................................................................... 45g
Strawberry Puree ................................................................................................. 133g
Pâtissier Artisan Dark 64% Couverture ................................................ 140g
Cream ............................................................................................................................ 291g
1. Make an anglaise with Egg Yolks, Sugar and Strawberry Puree.
2. Add Masse Gelatine and Pâtissier Artisan Dark 64%
Couverture.
3. When cool, add the whipped Cream.
YOGURT STRAWBERRY CREAM
Strawberry Yogurt ............................................................................................... 330g
Cream .............................................................................................................................132g
Sugar ................................................................................................................................ 33g
Masse Gelatine ........................................................................................................... 6g
1. Warm a little Strawberry Yogurt and melt Masse Gelatine togther.
2. Whip the Cream and add the remaining Strawberry
Yogurt and fold slowly.
CHERRY COULIS
Masse Gelatine ........................................................................................................... 8g
Sugar ................................................................................................................................ 71g
Cherry Puree ............................................................................................................ 212g
Water ............................................................................................................................ 212g
1. Warm Masse Gelatine and add Sugar, Sugar Puree and
Water in a saucepan and allow to simmer.
FRANGIPANE SPONGE
Almond Flour (Blanched Fine) .................................................................. 278g
Butter ............................................................................................................................ 278g
Sugar ............................................................................................................................ 278g
Eggs ............................................................................................................................... 140g
All Purpose Flour ................................................................................................... 28g
Pastry Cream .......................................................................................................... 250g
Pâtissier Artisan Dark 44% Chocolate Chips ...................................... 75g
1. Peddle Sugar and Butter until creamy.
2. Mix Almond Flour, All Purpose Flour and Eggs by pouring
alternatively in mixture.
3. Mix in Pastry Cream and Pâtissier Artisan Dark 44%
Chocolate Chips.
4. Bake at 180°C around 10-15 minutes.
RED CHOCOLATE COLOUR SPRAY
Pâtissier Artisan White 32% Couverture ............................................. 120g
Pâtissier Artisan Cocoa Butter ..................................................................... 80g
Red Colouring .........................,................................................................................. 10g
1. Melt Pâtissier Artisan White 32% Couverture and Pâtissier
Artisan Cocoa Butter together.
2. Add Red Colouring and spray as desired.
