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Professional
Strawberry Inspiration and Ivoire Tartlets
Made with Cooking Range Inspiration Strawberry
Makes 15 pieces.
An original l'Ecole Gourmet Valrhona recipe.
Recipe Step by Step
Step01
ALMOND SHORTCRUST PASTRY
120g Butter
2g Fine salt
80g Confectioner’s sugar
30g Almond flour
50g Eggs
240g All-purpose flour (60 + 180g)
First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, egg and 60g of flour.
As soon as the mixture is homogeneous, add 180g of flour in one go.
Roll out the mixture between 2 plastic sheets, then cut out disks using a 4.5cm diameter cookie cutter and store in the freezer.
Bake in the oven at 320°F (155°C) for approx. 15 minutes.
As soon as the mixture is homogeneous, add 180g of flour in one go.
Roll out the mixture between 2 plastic sheets, then cut out disks using a 4.5cm diameter cookie cutter and store in the freezer.
Bake in the oven at 320°F (155°C) for approx. 15 minutes.
Step02
IVOIRE 35% VANILLA NAMELAKA
50g Milk
1g Gelatin
1 Vanilla pod
95g IVOIRE 35% chocolate
100g Heavy cream 36%
Heat the milk with the split and scraped vanilla pod. Soak then wring out the gelatin and add to the mixture. Gradually combine with the melted IVOIRE 35%.
Add the cold cream while stirring.
Pour immediately into 2.5cm diameter half-sphere silicone molds and freeze.
Add the cold cream while stirring.
Pour immediately into 2.5cm diameter half-sphere silicone molds and freeze.
Step03
STRAWBERRY INSPIRATION WHIPPED GANACHE
90g Strawberry purée
10g Glucose syrup
10g Acacia honey
210g STRAWBERRY INSPIRATION
300g Heavy cream 36%
Heat the strawberry purée along with the glucose and honey.
Combine the mixture a little bit at a time with the melted STRAWBERRY INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Store in the refrigerator and leave to set before using, ideally overnight.
Combine the mixture a little bit at a time with the melted STRAWBERRY INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Store in the refrigerator and leave to set before using, ideally overnight.
Assembly and finishing
Once the almond shortcrust disks have baked and cooled, place a half-sphere of IVOIRE 35% vanilla namelaka on top of each one. Beat the whipped ganache until its texture is soft and frothy, easy to pipe. Using a piping bag fitted with a fluted nozzle, decorate each half-sphere with some pretty piping.
Store in the refrigerator for 3 hours before serving.