DOSSIER DU MOIS
Les traductions des recettes centrales Spécial Fraisiers
The Fraisier Recipe proposed by Franck Daubos Pâtisserie Daubos Pistachio sponge for 1 frame of 40 x 60
Sponge sheets . . . . . . . . . . . . . . . . . 2 Pistachio paste. . . . . . . . . . . . . 100 g Ground almond . . . . . . . . . . . . . 400 g Icing sugar . . . . . . . . . . . . . . . . 400 g Whole eggs . . . . . . . . . . . . . . . . 600 g Flour . . . . . . . . . . . . . . . . . . . . 120 g Inverted sugar . . . . . . . . . . . . . . 10 g Caster sugar . . . . . . . . . . . . . . . 60 g Egg whites . . . . . . . . . . . . . . . . 400 g Hot melted butter . . . . . . . . . . . . 90 g Whip the ground almond with the icing sugar, whole eggs and pistachio paste for about 20 min. Whip the egg whites with the caster sugar to a meringue. Fold the sieved flour in the egg mixture followed by the meringue and the melted butter last. Bake at 185 °C in two frames of 3.5 cm high.
Vanilla cream for frame of 40 x 60 1 milk . . . . . . . . . . . . . . . . . . . 1 litre Whipping cream . . . . . . . . . . 500 g 2 Vanilla . . . . . . . . . . . . . . . . . . 1 pod Eggs . . . . . . . . . . . . . . . . . . . . . . . 8 Egg yolks . . . . . . . . . . . . . . . . . . 8 0 Custard powder . . . . . . . . . . . 180 g Caster sugar . . . . . . . . . . . . . 750 g 3 Butter . . . . . . . . . . . . . . . . . . 350 g 4 Butter . . . . . . . . . . . . . . . . . . 350 g Make and cook a pastry custard with 1 & 2. Then, stir in the butter 3. Cling wrap and allow to cool down. Once cold, whip the pastry custard with butter 4.
Fraisier Recipe proposed by Ralf Edeler Won « Pastry Chef of the year » award by the Pudlo Paris 2008 Pâtissier Lécureuil, Paris
Ingredients Joconde sponge at 600 g cut out in 4 strips of 12 x 38 cm . . . . . . 1 sheet Maniguette pepper cream . . . . 350 g, 150 g, 200 g = 700 g Mara Des Bois strawberries . . 200 g, 400 g = 600 g Rhubarb marmalade . . . . . . . . . 160 g Thin strips of rhubarb poached in stock syrup 30°B Italian meringue . . . . . . . . . . . . . . QS
Rhubarb marmalade Fresh rhubarb . . . . . . . . . . . . 1500 g Grenadine cordial syrup . . . . . . 150 g Crystal sugar . . . . . . . . . . . . . . 150 g Water . . . . . . . . . . . . . . . . . . . . 200 g NH pectin . . . . . . . . . . . . . . . . . . 15 g Raw total weight. . . . . . . . . . . 1950 g Cooked final weight . . . . . . . . 1600 g
Maniguette pepper mousseline Milk . . . . . . . . . . . . . . . . . . . . . 500 g Vanilla pod . . . . . . . . . . . . . . . . . . . 1 Fresh verbena . . . . . . . . . . . . . . . 3 g Allow to infuse for 10 min. Maniguette pepper . . . . . . . . . . . . 3 g Butter. . . . . . . . . . . . . . . . . . . . 500 g Caster sugar. . . . . . . . . . . . . . . 100 g Egg yolks . . . . . . . . . . . . . . . . . . 80 g Cornstarch . . . . . . . . . . . . . . . . . 40 g Make and cook a pastry custard. Chill down quickly and whip up with the butter.
Assembly Hull the strawberries, enough to cover a tray of 40 x 60 cm. Place a sponge sheet at the bottom of a 5 cm high frame. Soak the sponge and spread out half of the mousseline. Line out the strawberries and top with the remaining mousseline. Top with the second sponge sheet, soak and smooth over with butter cream.
Strawberry Terrine Recipe proposed by Christophe Felder, Daisuke Hirota, Miki Furukama Henri Charpentier, Japon Assembly in a 30 cm long cake tin.
Pistachio sponge 295 g Egg whites . . . . . . . . . . . . . . . . 100 g Caster sugar . . . . . . . . . . . . . . . 30 g
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Numéro 353 Juin 2010
4. Spread 150 g of pistachio mousseline, place the strawberry Swiss roll on top with the end edge on top. 5. Put 15 whole strawberries cut in half on both sides. 6. Spread 300 g of pistachio mousseline. 7. Stand it flat and lay on the pistachio sponge cut in a rectangle of 30 cm long by 8 cm wide.
Pistachio Joconde 405 g Whole eggs . . . . . . . . . . . . . . . . . 50 g Egg yolks . . . . . . . . . . . . . . . . . . 30 g Egg whites . . . . . . . . . . . . . . . . 125 g Ground almond . . . . . . . . . . . . . . 50 g Pistachio paste . . . . . . . . . . . . . . 25 g Caster sugar. . . . . . . . . . . . . . . . 50 g Flour . . . . . . . . . . . . . . . . . . . . . 75 g 1. Mix the egg yolks and whole eggs together. Stir in the ground almond, caster sugar and pistachio paste. Warm in a bain-marie to about 55°C and then whip to ribbon stage. 2. Whip the egg whites to a meringue with the caster sugar and fold in the egg mixture gradually adding in the sieved flour.
Iced Flower of Fraisier Recipe proposed by Jean-Marc Guillot École Nationale Supérieure de la Pâtisserie, ENSP
Strawberry and lime sorbet
Sponge sheet . . . . . . . . . . . . . . . . 1/3 Pistachio Joconde . . . . . . . . 1/3 sheet Liquid cream . . . . . . . . . . . . . . 100 g Caster sugar. . . . . . . . . . . . . . . . . 5 g Strawberries . . . . . . . . . . . . . . . 14 p Raspberry syrup . . . . . . . . . . . . . 50 g Cut the Joconde sponge sheet at 30 cm and soak with the raspberry syrup. Spread the cream on the sponge sheet, sprinkle the strawberries all over and roll.
Strawberry juice. . . . . . . . . . . . 250 g Caster sugar . . . . . . . . . . . . . . 100 g Glucose . . . . . . . . . . . . . . . . . . . 80 g Stabiliser . . . . . . . . . . . . . . . . . . . 3 g Mara des bois strawberry pulp 500 g Lime juice . . . . . . . . . . . . . . . . . 10 g + lemon zest Make a syrup with the strawberry juice, caster sugar, atomised glucose, stabiliser and lemon zest. Allow to mature in the refrigerator for 24 h, stir in the strawberry pulp, churn and stir in the lime juice.
Pistachio pastry custard 1140 g
Mara des bois strawberry ice cream
Swiss Roll
Milk . . . . . . . . . . . . . . . . . . . . . 600 g Butter. . . . . . . . . . . . . . . . . . . . 150 g Vanilla pod . . . . . . . . . . . . . . . . . . 1.5 Caster sugar . . . . . . . . . . . . . . 150 g Egg yolks . . . . . . . . . . . . . . . . . 210 g Cornstarch . . . . . . . . . . . . . . . . . 75 g Pistachio paste . . . . . . . . . . . . . . 40 g Bring the milk to the boil with the vanilla pod and the pistachio paste. Mix the egg yolks with the caster sugar, stir in the cornstarch and whisk in the boiling milk. Cook for about 2 min. and whisk in the butter.
Pistachio mousseline 1400 g
Soaking syrup Kirsch. . . . . . . . . . . . . . . . . . . . 250 g Raspberry liquor. . . . . . . . . . . . 250 g Stock syrup 30°B . . . . . . . . . . 1 litre Water . . . . . . . . . . . . . . . . . . . . 100 g
Ground almond . . . . . . . . . . . . . . 60 g Icing sugar . . . . . . . . . . . . . . . . . 60 g Flour . . . . . . . . . . . . . . . . . . . . . 10 g Whole pistachio . . . . . . . . . . . . . 15 g Icing sugar . . . . . . . . . . . . . . . . . 10 g Flaked almonds . . . . . . . . . . . . . 10 g Make the meringue. Sieve all the powders together and fold in the meringue. Spread out on a tray and sprinkle the cut pistachios and flaked almonds all over the tray. Sprinkle with icing sugar and bake at 180 °C for about 30 min.
Pistachio pastry custard. . . . . 1140 g Butter. . . . . . . . . . . . . . . . . . . . 300 g Whip the butter well, smooth the pastry custard and fold the two mixtures together.
Assembly 1. Line 15 strawberries cut in half on the length sides of the frame. 2. Spread 150 g of pistachio mousseline. 3. Put 15 whole strawberries in the centre.
Whole milk . . . . . . . . . . . . . . . 725 g Skimmed milk powder 0 % . . . 125 g Whipping cream 35 % . . . . . . . 570 g Caster sugar. . . . . . . . . . . . . . . 350 g Atomised glucose . . . . . . . . . . . 100 g Stabiliser . . . . . . . . . . . . . . . . . . . 9 g Mara des bois strawberry pulp . 625 g Make a custard with the first 5 ingredients and chill down quickly. Allow to mature for 24 hours in the refrigerator. Stir in the strawberry pulp and churn.
Tahiti's vanilla mousse Whole milk . . . . . . . . . . . . . . . . 500 g Tahiti's vanilla pod 1 Caster sugar . . . . . . . . . . . . . . 300 g Inverted sugar . . . . . . . . . . . . . . 50 g Atomised glucose 50 g Egg yolks . . . . . . . . . . . . . . . . . 360 g Whipped cream 500 g Make a custard with the first 6 ingredients and whip it up in a kitchen mixer fitted with a whisk until completely cold, fold in the whipped cream and pour.
Pistachio Dacquoise Ground almond. . . . . . . . . . . . . 200 g Ground pistachios . . . . . . . . . . . 50 g