Recipes
Beat the egg yolks, then beat the egg whites with the sugar. Mix butter, milk and trimoline in a plastic container and melt at 40°C
Sift the flour and cornstarch. Mix the whitened yolks by hand in the egg whites. Achieve a mass balance by mixing part of the eggs with the liquids. Stir in flour/starch mixture and liquids to finish.
Set on a black plate with a parchment sheet in a frame at 800g
Bake at 180°C for 15min
Loosen the butter with the batter with the leaf. Cook the egg yolks in the microwave and once cooked, strain them through a sieve using a horn. Add the cooked yolks and icing sugar, then flour, salt and cornstarch. Let it set in the refrigerator for a few hours, then spread out in the rolling mill at 4mm thick and cut a 560x360mm rectangle.
Cook on silpaint for 20min at 170°C Place the frame in the freezer between two plates so it does not deform and once cold pulverize a layer of cocoa butter on top
In a saucepan, heat the purée and the sugar mixed with the pectin NH, then add the trimoline and bring to boil. Add the chopped strawberries and return to stock. Pour 2800g into a 560x360mm recumbent flexipan
Cut the strawberries into pieces and put them to cook for 1h in the bain marie in a chicken’s ass filmed with the sugar and the scraped vanilla pod. Chinoise the strawberries in a Chinese stamen using a maryse to recover a maximum of juice.
(The remaining chair can be used to replace part of the puree in the compote)
Soak the gelatin in cold water then once hydrated add to the strawberry juice heat to 50° and pour in the lemon juice
Soak both sides of the cookie with a brush (700g per sheet)
Dip the gelatin in cold water. In a saucepan, boil 1/ 3 of the cream, sugar and vanilla pods, split and scraped. Add the gelatin and the rest of the cold cream, then chinoise and mix. Store the cream in the room and beat with the whisk if necessary
Mix ingredients together and use at 45° for a velvet effect
Run the strawberry compote into a frame. Soak the top of the biscuit with the strawberry syrup, then glue the soaked side to the compote and let it set in the refrigerator at 4°C, then remove the sulfurize sheet from the biscuit and soak the second side. Stir in 300g of sublime cream and spread over the cookie to glue the shortbread to the gram. Set to take in the freezer.
Unmould and cut out rectangles of 125mmx180mm
Assemble the remaining vanilla cream and place 350g per mould, then insert until the cream is flush.
Put in the freezer
Unmould and pulverize with white pistol device
