Recipes
Warm the eggs and sugar to approximately 50°C in a bain-marie, then beat to the ribbon. Using a rubber spatula, fold in the sifted flour followed by the melted Elle & Vire Professionnel® Butter
Prepare a syrup with the water and sugar. Add the hibiscus flowers and let infuse for 15 minutes. Strain and set aside in the refrigerator.
Bring the milk, 198g of Finesse, and glucose to a boil. Add the gelatine mass. Pour over the white chocolate and blend with an immersion blender to emulsify. At 27°C, add 495g of whipped Finesse.
Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave, then set aside in the refrigerator.
Bring the milk and sugar to a boil. Add the gelatine mass, let cool to 40°C, then add the Elle & Vire Professionnel® Cream Cheese. Blend while adding the chilled Finesse. Refrigerate for at least 4 hours (ideally overnight).
Spread the tempered chocolate onto a marble surface and make curls using a knife with a flexible blade, such as a fish filleting knife.
Spread 700 g of genoise batter on a Silpat® mat inside a 35.5 x 55 cm frame. Remove the frame, then bake in a 200°C convection oven for approximately 7 minutes. Remove from the oven and place on a rack to cool. Cut out 9 circles measuring 14 cm in diameter. Brush the crumb side of each with 30 g of hibiscus syrup. Freeze.
Place a disc of genoise in the bottom of each Ø16 cm ring. Pipe in 150 g of white chocolate mousse, then line the sides with mousse. Top with 50 g of strawberry pieces, pressing them down slightly into the mousse. Top with a second disc of genoise. Pipe in another 150 g of white chocolate mousse and top with another 50 g of strawberry pieces. Top with a final disc of genoise, cover with the remaining mousse, then smooth the top to make it even with the rim of the ring. Refrigerate for 4 hours (ideally overnight).
Unmould the cake using a blowtorch and stick the chocolate curls around the perimeter (approximately 60 g per cake).
Whip the decorative cream and pipe dollops of it all around the edge of the cake using a plain 14 mm tip. Make shallow depressions with the back of a heated Ø2 cm melon baller. Make an identical second ring of dollops of cream inside the first one. Decorate the centre with strawberry pieces (approximately 50 g per cake).
