Recipe STRAWBERRY GÂTEAU

To prepare this dish

Ingredient list

Madeleine biscuit

125 g whole eggs
125 g fine sugar
110 g T55 flour
4 g baking powder
90 g Elle & Vire gourmet butter 82% fat
4 g orange blossom water

Joconde Biscuit

125 g eggs
90 g icing sugar
90 g almond powder
25 g flour
170 g egg whites
40 g fine sugar
25 g Elle & Vire gourmet butter 82% fat

Jellified strawberry coulis

400 g strawberry pulp
120 g fine sugar
70 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)

Butter cream

80 g whole milk
85 g fine sugar
60 g egg yolks
150 g Italian meringue
385 g Elle & Vire gourmet butter 82% fat

Strawberry gateau cream

750 g butter cream
150 g pastry cream

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Madeleine biscuit

   Mix the eggs and granulated sugar with a flat beater on a low speed. Add the flour sieved together with the baking powder, then the hot knobs of butter and the orange blossom. Pour the mixture into a 1 cm-deep 30 cm square biscuit tin placed on a ‘silpat’ sheet on a baking tray (in case it runs). Cook in a fan oven at 170°C (338°F), for about 12 min.

2. 2

   Joconde Biscuit

   Mix the eggs, icing sugar, ground almonds and flour. Add the whipped egg whites stiffened with the granulated sugar, and finally the melted butter. Spread the biscuit in a 1 cm deep 60 cm x 40 cm baking tin. Cook in a fan oven at 200°C (392°F), for 7 to 8 min.

3. 3

   Jellified strawberry coulis

   Soften the strawberry pulp, add the granulated sugar and blend in the melted gelatine mixture. Pour the jellified coulis into the 30 cm square baking tin on top of the madeleine biscuit. Leave to harden slightly and cover with the Joconde biscuit then place in the deep freeze. 

4. 4

   Butter cream

   Make a custard using the milk, egg yolks and granulated sugar cooked at 85°C (185°F). Whip the custard in a beater with a whisk then mix in the softened butter using a paddle, and then the Italian meringue. 

5. 5

   Strawberry gateau cream

   Whip the two creams together.

6. 6

   Finition

   Take the tin with the biscuits and jellified coulis. Spread 300 g of strawberry gateau cream across the whole surface. Arrange the strawberries placing them as close as possible to each other. Cut off the tips of the strawberries so that they are at the same level. Sprinkle with a bit of granulated sugar and kirsch. Cover and fill the spaces with the malleable strawberry gateau cream and put the second Joconde biscuit on top. Place in the fridge for at least 2 hrs. Smooth the top with Italian meringue. Scorch gently with a blow-torch and coat in a transparent glaze. Chill for 5 to 6 hrs so that the strawberry gateau cream fully sets before cutting up into portions. 

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