Strawberry Entremet composed of
– a white chocolate crunch,
– an almond biscuit,
– a strawberry counter,
– a strawberry mousse,
– a pink velvet spray,
– strawberry coulis.
Ingredients
Almond biscuit
✔30 g peanut powder
✔1 egg yolk
✔30 g icing sugar
✔10g butter
✔7 g flour
✔1 egg white
White chocolate crisp
✔100g white chocolate
✔30g crêpes dentelles
✔1 chocolate transfer sheet
Strawberry compote
✔40g diced strawberries
✔15g caster sugar
✔3 tablespoons water
✔1g NH pectin
Strawberry mousse
✔180g strawberries
✔120g liquid cream
✔25g caster sugar
✔4g gelatine
+
Mixed strawberry coulis
The recipe
For 5 people
Almond biscuit
✔30 g peanut powder
✔1 egg yolk
✔30 g icing sugar
✔10g butter
✔7 g flour
✔1 egg white
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer. Gently fold it into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out rectangular biscuits with a biscuit cutter.
Strawberry compote
✔40g diced strawberries
✔15g caster sugar
✔3 tablespoons water
✔1g NH pectin
In a saucepan, pour and heat the diced strawberries with the water. In a small bowl mix the caster sugar and pectin. Pour this mixture over the strawberries and cook for 2 minutes without stopping stirring. Spread the compote over the almond biscuits and place in the freezer.
White chocolate crisp
✔100g white chocolate
✔30g crêpes dentelles
✔1 chocolate transfer sheet
Mix the white chocolate previously melted in the microwave and the crumbled crêpes dentelles. Spread on the transfer sheet previously cut to the desired dimensions to accommodate your entremet. and put in the freezer.
Strawberry mousse
✔180g strawberries
✔120g liquid cream
✔25g caster sugar
✔4g gelatine
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the mixed strawberries. Remove from the heat and add the wrung-out gelatine. Mix and set aside. In a bowl, whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.
Assembly
Pour the strawberry mousse halfway into the silicone mould, pushing it up to the edges. Add the biscuit, strawberry compote to the inside. Place in the freezer overnight.
The next day, unmould your mould and immediately apply the pink velvet spray. Place your entremet on your crisp without forgetting to remove the plastic sheet from your transfer sheet. Mix a few strawberries, with a little sugar if they are not sweet enough (optional) and garnish the holes in your entremet.
I decorated with small gold leaves.
Place in the fridge for at least 3 to 4 hours before eating.
