Recipes
Prepare the almond streusel.
Work through a coarse sieve.
Bake on a Silpain mat in a 140°C convection oven for approximatively 20 minutes. Let cool.
In the bowl of the stand mixer, gently combine the streusel, feuilletine and strawberry crispy followed by the melted white chocolate at 40°C.
Combine all the ingredients using the paddle attachment of the stand mixer.
Beat the egg whites with the sugar until stiff;
Add the green and yellow colourings.
In another bowl, beat the whole eggs and the yolks.
Combine the two mixtures, then fold in the flour and ground pistachios followed by the hot melted butter.
Heat the strawberries (cut into pieces) with the strawberry purée.
At 40°C, add the pectin combined with the inulin and sugar (1).
Bring to a boil. Add the yuzu purée, gelatine mass, and rose water.
Strain and set the strawberry pieces aside.
Blend the compote with the combined sugar (2) and xanthan gum, then add the strawberry pieces.
Refrigerate.
Rehydrate the gelatine powder in the cold water for at least 20 minutes.
Melt in the microwave and refrigerate.
Bring the milk to a boil and add the gelatine mass, and then the cream cheese and lemon juice.
Heat to 33°C and fold in the whipped cream followed by the Italian meringue.
Prepare a traditional Italian meringue with a syrup cooked to 117°C.
Whip the cream with the sugar.
Heat the ingredients together and bring to a boil.
Bring the ingredients to a boil.
Colour the white chocolate with the red colouring.
Spread the tempered chocolate between two guitar sheets.
Cut out hearts with 2,5 and 4 cm wide heart-shaped cutters and curve in the bottom of a 4 cm log cake mould.
Let crystallize.
Spread 700 g of moist pistachio sponge batter onto a Flexipat mat. Bake in a 190°C convection oven for approximately 10 minutes (damper closed). Let cool. Spread 170 g of the remaining batter into a half frame on a Silpat mat. Bake in a 210°C convection oven for approximately 4 minutes (damper closed). Let cool. Using a 4 x 4 cm heart-shaped cutter, cut out hearts from the thinnest half-sheet of sponge.
Spread 830 g of strawberry compote onto the crust side of a half sheet of moist pistachio sponge. Freeze, then cut into Ø5 cm discs. Warm and blend the remaining compote, pipe 10 g into each heart-shaped Silikomart mould (Ref SF200) and lay the heart-shaped sponge on top. Freeze.
Place 10 g of reconstituted crunch in the bottoms of Ø6 cm rings and press down lightly.
Pipe 25 g of cream cheese mousse into Silikomart moulds (Ref SF163) and push the insert into the centre. Pipe another 5 g of mousse over top and smooth. Place a strawberry compote heart on top in the centre and press in lightly. Freeze. Unmould and spray with a thin coating of hot neutral glaze.
Place the petits gâteaux on top of the reconstituted crunch bases. Using a plain 6 mm tip, pipe out 2 dots of chantilly cream and decorate with pink chocolate hearts.
