Elle & Vire Recipes
10 people / 1 slices

To make this dish

Ingredient list
Strawberry inspired chocolate shell
200 g Inspiration fraise
Hydrated gelatine
2,1 g water
0,3 g powered gelatine
Creamy strawberry merveilleux
718 g mara des bois strawberry purée
107,7 g ciflorette strawberries
7,2 g corn starch
17,9 g caster sugar
21,5 g egg yolk
2,2 g gelatin mass
71,8 g beurre Gastronomique doux Elle&Vire professionnel ®
French meringue
37 g egg whites
37 g caster sugar
37 g icing sugar
Strawberry compote
14,6 g caster sugar
24 g inulin
2,9 g NH pectin
56,2 g fraises entières (Bille)
56,2 g ciflorette strawberries
34,5 g strawberry purée
34,5 g mara des bois strawberry purée
17 g lime purée
Syrup at 15°B
0,2 g water
0,1 g caster sugar
Water-soluble red liquid food colouring
0,2 g syrup at 15°B
0,1 g colorant rouge fraise hydrosoluble
Rose chantilly cream
405,9 g Crème Excellence Whipping 35,1%
6,9 g sirop de rose
0,2 g water-soluble red liquid food
81,2 g mascarpone
1,7 g Chantifix
4,3 g caster sugar
Assembly and decoration
10 g non-melting topping sugar
10 religieuse tops
10 religieuse bases
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Strawberry inspired chocolate shell

  2. 2

    Hydrated gelatine

    Mix the cold water with the gelatine powder and leave to take in the refrigerator (approx 20 mins depending on the quantity used).
    Do not heat in the microwave. Use once the gelatine has solidified.
  3. 3

    Creamy strawberry merveilleux

    Melt the purée and mix with the fresh strawberries. Make a crème pâtissière. When it reaches 40°C (104°F)., add the gelatine, incorporate the butter and
    mix together.
  4. 4

    French meringue

    Whip the egg whites and stiffen with the caster sugar in three goes. Next, add the sifted icing sugar and mix with a spatula. Pipe equally-sized balls and sprinkle with icing sugar before cooking, first at 105°C (221°F).for 45 minutes with the damper open, then at 90°C (194°F). for 2 hours.
    Store in an airtight container.
  5. 5

    Strawberry compote

    Mix the sugar, inuline and the pectin.
    Heat the purées, the whole frozen strawberries and the fresh strawberries to 45°C (113°F). Incorporate the sugars and mix vigorously using a whisk.
    Heat to 85°C (185°F), stirring continuously. Do not mix. Pour 24 g into each black Koonies mould.
  6. 6

    Syrup at 15°B

    Bring the water and sugar to the boil, then leave to cool.
  7. 7

    Water-soluble red liquid food colouring

    Mix the water-soluble, powdered food colouring with the syrup at 15°B.
  8. 8

    Rose chantilly cream

    Mix the mascarpone with 1/3 of the cream and sugar.
    Add the cream while mixing.
    Incorporate the red food colouring together with the rose syrup. Mix and chill in the fridge to 4°C (39°F)..
  9. 9

    Assembly and decoration

    Pipe 20 g of strawberry cream in the bottom of the shell, add the French
    meringue and then, add 25 g strawberry cream. Smooth over the top.
    Place the strawberry insert in the centre (pour 24 g in a cylindrical mould).
    Using a F8 nozzle, pipe 50 g of rose Chantilly cream all around the insert.
    Using a 4 mm cutter, make curls of red chocolate.
    Arrange the curls nicely around the merveilleux.
    Grate a bit of red chocolate over the dessert as a finishing touch.
    Delicately sprinkle with topping sugar.

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