Englisk - Les délices 31

Strawberry cake with ganache mounted

– sponge cake soaked in syrup,
– ganache.
– fresh strawberries,
– mascarpone whipped cream.

Materials used

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

– Rhodoïd film 4.5cm high

– Square frame 12X12x4.5 cm

– Fluted socket

Ingredients

The sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

Mounted ganache
100g white chocolate
50g hot liquid cream
150g cold liquid cream
2g gelatine

Mascarpone whipped cream
100g liquid cream
50g mascarpone
15g powdered sugar

Assembly and decoration
Strawberries
Syrup (30g water, 30g sugar, 1 cap alcohol)

The recipe

Serves about 4 to 6

The sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Sift in the flour and cornflour and stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes.

After cooling, peel off the baking paper and cut out two rectangles slightly smaller than your square frame to make room for the strawberries. Place the first cookie at the bottom of your frame.

Mounted ganache
100g white chocolate
50g hot liquid cream
150g cold liquid cream
2g gelatine

Place the gelatine sheet in a large bowl of cold water. Heat the 50g liquid cream in a saucepan. Turn off the heat and add the softened gelatin. Melt the white chocolate in the microwave and add the hot cream. Mix well. Top up with the cold cream. Mix again. Set aside in a bowl, filter on contact and chill for at least 4 hours.

Assembly
Place a 12 cm pastry frame on your plate. Cover with rhodoïd film. Arrange strawberries, cut in 2, all around. Place the first sponge cake on the bottom. Brush the sponge cake with syrup. Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from heat and add a small capful of alcohol.

Mix well. Take the ganache from the fridge, beat it with an electric mixer and fill a piping bag with it. Poach some ganache, a few strawberries cut into pieces, some ganache, the second sponge cake soaked in syrup, then finish with a little cream. Smooth with an angled spatula, then set aside in a cool place for at least 4 hours to allow the butter to harden and give your strawberry cake a firm hold.

Mascarpone whipped cream
100g liquid cream
50g mascarpone
15g powdered sugar

Whip the cold cream with the mascarpone using an electric mixer. Gradually add powdered sugar. Fill a piping bag fitted with a fluted tip and poach the whipped cream on top. Garnish with strawberries.

Blueberry eclair made with

– choux pastry,
– pastry cream,
– blueberry compote,
– coloured white fondant.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

– lightning bolt

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Blueberry custard cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔60g blueberry coulis

Blueberry Compote
✔60g blueberries
✔10g powdered sugar
✔1g NH pectin

Glaze
✔115g White fondant
✔30g glucose
✔Color purple

The recipe

For approx. 6 éclairs

Icing
✔115g white fondant
✔30g glucose
✔Color violet

Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Add violet colorant. Mix well. Pour onto silicone tray and place in the freezer for a few hours.

Blueberry custard cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔60g blueberry coulis

Heat milk.

Mix the yolks, sugar and cornflour in a bowl, then reheat the milk.
Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Stir until thickened. Add blueberry coulis (blend blueberries). Mix well. Set aside in a bowl, filter and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+powdered sugar and cocoa butter

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.

Blueberry Compote
✔60g blueberries
✔10g powdered sugar
✔1g NH pectin

In a saucepan, cook the blueberries over low heat for a few minutes. Then increase the heat, add the sugar and pectin mixture. Cook for two minutes, stirring occasionally. Turn off the heat. Fill a piping bag with the mixture and set aside.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream, then blueberry compote. Place the fondant on each éclair. Set aside in a cool place.

I decorated it with mint leaves, a fresh blueberry and a Lobularia flower.