215 g Elle & Vire gourmet butter 82% fat 215 g brown sugar 173 g T55 flour 3 g sea salt 107 g almond powder
Crispy base
500 g Almond crumble 125 g Dulcey chocolate 40 g feuilletine
Strawberry compote
317 g frozen strawberries 95 g sugar 27 g dextrose 2,75 g NH pectin 70 g strawberry puree 1,5 g citric acid powder 201 g frozen strawberry juice
Kaffir lime
30 g finely ground almonds 59 g hazelnut powder 89 g icing sugar 78 g egg yolks 50 g egg whites 105 g sugar 2 kaffir lime 177 g egg whites 78 g T55 flour
Strawberry syrup to soak
200 g Strawberry juice 20 g sugar
Strawberry whipped ganache
224 g Excellence whipping cream 35% fat 15 g invert sugar 350 g strawberry chocolate Valrhona® Inspiration edition 580 g Excellence whipping cream 35% fat 0,5 vanilla pods 3,5 g gelatine 17,5 g water
Mix all dry ingredients with butter to get big crumble size.
Bake at 175°C for 12 mins.
2
Crispy base
Melt chocolate then fold in all ingredients until mix well.
3
Strawberry compote
Mix frozen strawberry & sugar, keep in chiller for one night.
The next day, sieve out the juice from the strawberry set aside.
Premix dextrose & pectin.
In a pot, warm strawberry puree to 40°C, then add in premix. Mix well. Add in sieved strawberry pulp and bring to boil for around 1 min.
Lastly add in citric acid powder. Keep strawberry juice for syrup.
4
Kaffir lime
Mix well almond, hazelnut powder, icing sugar, egg yolk, and egg white (1) . Whip until the mixture is thick and has doubled in volume.
Fold flour.
Another side, mix a hard pick meringue with egg white (2) & sugar. Fold in to sabayon.
Lastly, mix in kaffir lime zest & juice.
5
Strawberry syrup to soak
Warm both ingredient together and brush biscuit Joconde until to soak.
6
Strawberry whipped ganache
Warm cream (1), , invert sugar, half-vanilla bean and gelatine mass to 70°c then add in strawberry chocolate, blend well.
Add in cream (2) blend well again.
Chill in chiller for one night before use.
7
Assembly
Red cacao butter to spray
Chocolate decoration
Using cylinder mold, layer crispy base on the bottom. Add use little bit of strawberry whipped ganache to attach with the biscuit Joconde, then top strawberry compote on top. Freeze until the compote is firm enough to layer with strawberry whipped ganache, until it’s leveled with the mold. Freeze until firm.
Unmold the cake and using a spinning machine, pipe remaining strawberry whipped ganache with rose petal to create lantern like pattern from bottom to top. Freeze again. Spray with red color cocoa butter spray.
Recipes
