DOSSIER DU MOIS
Les traductions des recettes centrales Spécial Fraisiers
meringue. Add the lemon zest. Drain out the gelatine and put in the lemon meringue. Mould in silicon moulds.
Assembly
The Fraisier Recipe proposed by Camille Lesecq Hôtel Meurice 8 servings.
Fraisier cream
Cut out the Lady Fingers sponge into thin strips of 12 cm wide and 40 cm long and in 11 cm discs. Soak the sponge pieces with the strawberry juice and line around and at the bottom of the moulds. Fill the mould's bases with pistachio bavaroise, cut the strawberries in half and arrange them in a flower shape over. Cover with more pistachio bavaroise and top with the second discs of sponge. Decorate with strawberry halves and pieces of lemon marshmallow.
Butter cream . . . . . . . . . . . . . . 500 g Pastry custard . . . . . . . . . . . . . 125 g Pistachio paste . . . . . . . . . . . . . . 60 g Whip the butter cream, add the smoothed pastry custard and pistachio paste.
Lady Fingers sponge Egg yolks. . . . . . . . . . . . . . . . . . . . 12 Egg whites . . . . . . . . . . . . . . . . . . 12 Caster sugar . . . . . . . . . . . . . . 320 g Flour T45 . . . . . . . . . . . . . . . . . 320 g Raspberry red colouring . . . . . . . . QS Whip the egg whites with half of the caster sugar adding it gradually. Pour in the red colouring. Whip the egg yolks with the other half of caster sugar. Combine the two mixtures delicately together adding the sieved flour at the same time with a rubber spatula. Pipe on a tray lined with a baking paper using a pastry bag fitted with a n° 13 plain nozzle. Bake at 180 °C for about 5 to 6 min. in a convection oven. Whisk vigorously the remaining sponge batter to drop it back. Spread 450 g on a tray, bake at 240 °C in a deck oven for about 2 to 3 minutes. Turn over on paper and allow to cool down.
Strawberry juice Strawberries . . . . . . . . . . . . . . 10 kg Caster sugar . . . . . . . . . . . . . . . . 1 kg Put the strawberries in a deep tray with the sugar. Cling wrap and bake at 90 °C overnight. The day after, strain through an apron to get a maximum of juice. Set the strawberry juice aside in the refrigerator.
Lemon marshmallow Caster sugar. . . . . . . . . . . . . . . 500 g Glucose. . . . . . . . . . . . . . . . . . . . 45 g Water . . . . . . . . . . . . . . . . . . . . . 50 g Gelatine sheet . . . . . . . . . . . . . . 25 g Egg whites . . . . . . . . . . . . . . . . 175 g Caster sugar . . . . . . . . . . . . . . . 25 g Tartar cream . . . . . . . . . . . . . . . . 1 g Lemon zest . . . . . . . . . . . . . . . . . . . 6 Cook the water with the 500g of sugar and glucose to 130°C. Soak the gelatine in a large volume of water. Whip the egg whites to a stiff peaks meringue with the 25 g of sugar and tartar cream and pour in the cooked syrup like an Italian
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Numéro 353 Juin 2010
Fraisier Recipe proposed by Franck Michaud La Méditerranée
Glucose. . . . . . . . . . . . . . . . . . . . 25 g Skimmed milk powder 0 % . . . . . 20 g Neutral glaze . . . . . . . . . . . . . . . 15 g Gelatine. . . . . . . . . . . . . . . . . . . 2.8 g Colouring . . . . . . . . . . . . . . . . . . . QS Soften the gelatine in cold water. Cook the water and sugar to 110 °C and stir in the glucose and cream. Add the remaining ingredients and mix with a hand blender without incorporating any air in. Strain through and set aside in the refrigerator.
Assembly Seal the pistachio sponge base with white chocolate. Turn ity over and put in a cake ring. Soak with a light stock syrup 30°B. Garnish with a disc of vanilla cream, sprinkle Gariguette strawberry cubes and white chocolate shaving with pistachio nibs. Cover with vanilla cream filling the gaps and top with the second soaked sponge disc. Make a second layer of cream and strawberries, smooth over with vanilla cream. Put in a blast freezer only to harden the outside of the cake. Slightly melt the glaze in a bain-marie, mix with a hand blender making sure not to incorporate any air in. Glaze and allow the cake to drip on a wire grid. Decorate using a paper cornet bag of coloured butter cream.
Composition Pistachio lemon sponge, Light vanilla cream Gariguette strawberries
Vanilla cream Milk . . . . . . . . . . . . . . . . . . . . . 250 g Egg yolks. . . . . . . . . . . . . . . . . . . . . 2 Caster sugar. . . . . . . . . . . . . . . 100 g Custard powder . . . . . . . . . . . . . 20 g Vanilla . . . . . . . . . . . . . . . . . . . 1 pod Gelatine . . . . . . . . . . . . . . . 1.5 sheet Whipped cream . . . . . . . . . . . . 250 g Make a pastry custard with the milk, egg yolks, sugar, custard powder and vanilla. Once cooked, stir in the drained gelatine softened in cold water beforehand. Once chilled down, smooth the pastry custard and delicately fold in the whipped cream.
Glaze Caster sugar. . . . . . . . . . . . . . . . 80 g Water . . . . . . . . . . . . . . . . . . . . . 20 g Cream. . . . . . . . . . . . . . . . . . . . . 85 g
Caster sugar. . . . . . . . . . . . . . . 100 g Raw cane sugar . . . . . . . . . . . . 100 g Soaking coulis syrup. . . . . . . . . . 10 g Butter. . . . . . . . . . . . . . . . . . . . . 80 g Flour . . . . . . . . . . . . . . . . . . . . . 80 g Mix together the sugars, stir in the coulis syrup followed by the melted butter and flour. Bake at 170°C for about 7 min.
Pastry custard Milk . . . . . . . . . . . . . . . . . . . . 1000 g Egg yolks . . . . . . . . . . . . . . . . . 180 g Caster sugar. . . . . . . . . . . . . . . 200 g Custard powder . . . . . . . . . . . . . 80 g Butter. . . . . . . . . . . . . . . . . . . . . 60 g Vanilla . . . . . . . . . . . . . . . . . . . 2 pods Blanch the egg yolks and caster sugar, whisk in the custard powder. Bring the milk to the boil with the scraped vanilla pods, whisk in the egg yolks mixture and cook for about 2 minutes. Once cooked, stir in the butter to stop cooking. Chill down.
Pistachio, Grand Marnier mousseline Butter. . . . . . . . . . . . . . . . . . . . 200 g Sosa's pistachio paste . . . . . . . . 10 g Pastry custard . . . . . . . . . . . . . 600 g Grand Marnier liquor . . . . . . . . . 15 g Whip the butter and pistachio paste together in a kitchen mixer fitted with the paddle attachment. Add the smoothed pastry custard and Grand Marnier liquor.
Strawberry nectar
Pistachio lemon sponge Ground almond . . . . . . . . . . . . . . 40 g Icing sugar . . . . . . . . . . . . . . . . . 80 g Lemon zest . . . . . . . . . . . . . . . . . . 2 g Egg whites . . . . . . . . . . . . . . . . 100 g Flour . . . . . . . . . . . . . . . . . . . . . 45 g Baking powder . . . . . . . . . . . . . . . 2 g « Hazelnut » cooked butter . . . . . 40 g Pistachio paste . . . . . . . . . . . . . . 20 g Combine together the sugar, flour, baking powder, egg whites and zest. Cook the butter to « hazelnut » stage, stir in the pistachio paste and pour while still hot on the first mixture. Stir well. Pour in a cake tin and bake at 160°C for 25 min. Once cooled down, cut in two discs.
Strawberry laces tubes
Fraisier Recipe proposed by Steve Moracchini Chef pâtissier au restaurant le Baoli, Cannes, Membre de l’APRECA
Gariguette strawberries . . . . . . 100 g Water . . . . . . . . . . . . . . . . . . . . . 10 g Caster sugar. . . . . . . . . . . . . . . . 10 g Green pistachios. . . . . . . . . . . . 100 g Mix the strawberries with the water and sugar with a hand blender, strain through and cook at the boil to a syrupy texture. Spread out the pistachios on a tray and toast in a oven set at 200°C for about 10 minutes. Allow to cool down and process everything together.
Recipe made for 10 servings.
Lady Fingers sponge with strawberry nibs Egg yolks . . . . . . . . . . . . . . . . . 270 g Caster sugar. . . . . . . . . . . . . . . . 63 g Egg whites . . . . . . . . . . . . . . . . 270 g Flour . . . . . . . . . . . . . . . . . . . . 125 g Strawberries . . . . . . . . . . . . . . 150 g Whip the egg yolks with half of the sugar and fold in the meringue of egg whites whipped with the other half of sugar. Fold in the sieved flour and pipe the sponge batter on a tray using a pastry bag fitted with a n°8 plain nozzle. Sprinkle with small dice of strawberries. Sprinkle with icing sugar twice before baking at 200° for 7 min.
Soaking coulis syrup Strawberry pulp . . . . . . . . . . . . 100 g Water . . . . . . . . . . . . . . . . . . . . . 50 g Caster sugar. . . . . . . . . . . . . . . . 20 g Bring the three ingredients to the boil.
Fraisier's dessert on lemongrass granita and Mara des Bois strawberries semi candied in lime and cardamom Recipe proposed by Youri Neyers Chef pâtissier, World Champion 2003 Restaurant « Digne des Gourmets », Luxembourg