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Recipe Step by Step
Step01
Soft Almond Sponge
665g Powdered almonds
530g Caster sugar
980g Whole eggs
270g Dry butter 84%
220g Egg whites
130g Caster sugar
In an electric mixer, mix together the almond powder, the larger portion of sugar and the eggs, then once aerated, incorporate the butter. At the same time, beat the egg whites with the other portion of sugar. Gently mix these two mixtures. Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
Step02
Strawberry Confit
1510g Strawberry pulp
250g Glucose syrup
450g Confectioners sugar
40g Pectin NH
150g Lemon juice
Heat the pulp and glucose to 40°C (105°F). Mix the confectioners sugar with the pectin NH then add it to the heated pulp. Bring mixture to a boil, then add the lemon juice. Store in the refrigerator or use immediately.
Step03
Cream Mix
30g Confectioners sugar
14g Pectin X58
1860g milk
155g Invert sugar
1200g INSPIRATION AMANDE
Mix the sugar and the pectin X58 together. Warm the milk and invert sugar. Whisk in the sugar-pectin mixture then bring to the boil, stirring all the while. Gradually pour the hot liquid over the melted Almond Inspiration, stirring vigorously all the while. Immediately mix using an electric mixer to make a perfect emulsion.
Step04
Absolu Spray Mix
500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water
Bring the neutral Absolu Cristal glazing to the boil in water. Immediately apply using a spray gun at about 80°C (175°F).
Assembly and finishing
Make the sponge and spread into two frames. Each one should contain 1350g. While still hot, turn the sponge out onto a flat surface covered with baking paper, and press down gently on it until it is even. Make the strawberry confit, weigh out 1150g onto each slab of sponge (which you have now placed back in their frames) and spread out evenly while it is still hot. Leave to set in the refrigerator.
Make the cream mix and while still hot, weigh out 1600g onto one confit-covered sponge. Place the other sponge on top, then weigh out another 1600g of cream mix and spread evenly on top. Store in the refrigerator.
Once set, slice up your desserts then spray on some Absolu glaze using a spray gun. Freeze.
Use a piping bag filled with tempered Almond Inspiration to randomly sketch out lines onto confectionery dipping paper until you have a “straw” effect. Leave to harden.
Dip an egg-shaped cutter in tempered Almond Inspiration then press it onto confectionery dipping paper to create egg outlines.
Leave to harden.
Use a hot knife to slice up your straw decoration so it fits your desserts exactly, then use a brush to add some gold sparkling powder and give your decoration some depth.
Place the straw decoration on the dessert, position the egg decorations and finish off with a logo.