Recipe Strawberry love

To prepare this dish

Ingredient list

PUFF PASTRY

940 g T55 flour
310 g T45 flour
25 g fine salt
125 g Elle & Vire gourmet butter 82% fat
25 g vinegar
500 g water
1 kg Extra dry butter 84% fat

PASTRY CREAM

600 g milk
144 g egg yolks
120 g sugar
30 g T55 flour
30 g powdered cream

CITRUS STRAWBERRY COMPOTE

250 g strawberry puree
200 g orange segments
50 g grapefruit segments
65 g sugar
10 g pectin NH
50 g hydrated gelatine (7 g gelatine + 42 g water)
10 g rose water

CITRUS STRAWBERRY GLAZE

100 g mirror glaze
100 g citrus strawberry compote
1 SQ water-soluble strawberry red colouring

VANILLA CREAM CHEESE DECORATIVE CREAM

150 g milk
80 g sugar
150 g French cream cheese
960 g Excellence whipping cream 35% fat
2 vanilla pods
44 g 44 g gelatine mass (6 g 200 Bloom gelatine + 38 g water)

VANILLA WHITE CHOCOLATE HEARTS

SQ vanilla beans
300 g white chocolate

FINISHING TOUCHES

400 g strawberries
SQ granulated sugar
SQ silver flakes

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Extra dry butter 84% fat

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   PUFF PASTRY

   Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while drizzling in the vinegar and water. Form into a ball and let rest in the refrigerator. Roll out the dough, inserting and enclosing the sheet of butter in it. Give it its turns.
2. 2

   PASTRY CREAM

   Prepare a traditional pastry cream. 
3. 3

   CITRUS STRAWBERRY COMPOTE

   Heat the strawberry purée and orange and grapefruit segments to 40°C. Blend using a hand mixer and add the combined pectin and sugar. Bring to the boil. Add the gelatine mass and rosewater. Refrigerate.
4. 4

   CITRUS STRAWBERRY GLAZE

   Bring the mirror glaze to the boil, add the compote and work through a conical sieve. Let cool then refrigerate. 
5. 5

   VANILLA CREAM CHEESE DECORATIVE CREAM

   Bring the milk and sugar to the boil along with the scraped vanilla beans. Add the gelatine mass and the cream cheese. Blend using a hand mixer while adding the chilled cream. Refrigerator for at least 4 hours (ideally overnight).
6. 6

   VANILLA WHITE CHOCOLATE HEARTS

   Combine the scraped vanilla seeds with the melted white chocolate. Temper and spread thinly between two guitar sheets. Let crystallize slightly, cut out with a small heartshaped cookie cutter and curve the hearts in the bottom of a 6-cm wide log cake mould.
7. 7

   FINISHING TOUCHES

8. 8

   ASSEMBLY

   Perform 5 turns on the dough, respecting the resting time between each. Roll out to a thickness of 3.5 mm. Let rest in the refrigerator. Cut the dough into heart shapes. Lightly brush with water. Gently turn over into the granulated sugar, pressing gently so that it sticks to the pastry. Transfer to a sheet of baking paper (sugar side down). Place 2-cm high blocks on the baking sheet the top with another baking sheet and bake in a 170°C convection oven for approximately 25 minutes. Let cool.

   Pierce the caramelized side (10 to 12 holes). Fill with 50 g of pastry cream and 40 g of citrus strawberry compote.

   Pipe out peaks of decorative cream (90 g) on the same side. Make hollows in 5 of the peaks using a warmed melon baller. Refrigerate. Pipe the citrus strawberry glaze in the hollowed out peaks. Decorate with fresh strawberry quarters and white chocolate hearts and some silver flakes.

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