Hello to all! How are you? I’m doing very well, a bit of a sore throat but it’s going slowly, I’m trying to make the best progress on my projects but it’s quite complicated because I have a lot of work on the side and I have trouble finding time to do it. I had planned to announce the arrival of a new project today, I have not yet had time to finalize it (or even to move forward on it since the return to school) I will try to launch it in 3 to 4 weeks, take advantage of my holidays to advance on it in addition to the editing of future videos and translations of my recipes.
This new project will of course be dedicated to pastry and everything will be on my website and will allow you to make all my recipes even more easily.
About my Instagram account, I have decided to change the way I publish, instead of sharing 3 cakes recipes in different languages for 3 weeks, I will share 6 recipes per week (as currently) but from 6 different cakes, keeping the same days each week so that it is easier for everyone.
I had chosen to share over 3 weeks photos of 3 different cakes to try to create a harmonious “feed” but I have to admit that you get bored quickly (me too) and it gives the impression that I have only 3 cakes on my Instagram, so I will post old recipes on Saturday to bring a little diversity in my feed.
Today I’m posting the recipe for my Strawberry/Rosemary dessert, a fresh dessert that contrasts quite well with the current weather. I’ve been wanting to try this type of visual and this Pavoni “Levante” mould for a long time, and now it’s done! This dessert is composed of a disc of sweet pastry, a Mona Lisa biscuit, a strawberry compote and a rosemary bavaroise, all coated with a red icing and decorated with green sprayed foam pellets.
For about 12 individual cakes (Mould used: Pavoni Levante)
Sweet dough :
150g butter
1g fleur de sel
100g icing sugar
25g almond powder
50g eggs
250g flour
Sand the butter with the powders.
Add the eggs all at once and mix.
When the dough is well blended, stop the mixing.
Roll out the sweet dough to 2mm, between two sheets, and cut out discs of 6cm diameter.
Bake at 165°C for about 10 minutes.
Mona Lisa cookie :
165g sugar
165g almond powder
200g eggs
50g flour
35g butter
135g egg whites
35g sugar
Beat the eggs, sugar, almond powder and flour with a mixer.
Beat the egg whites and fold in the 35g of sugar. Melt the butter
Gently mix the two mixtures together, add the melted butter, place on a baking tray and bake at 170°C for about 10 minutes.
Strawberry compote :
250g strawberries
25g sugar
5g pectin
50g fresh strawberries
5g balsamic vinegar
Cut the strawberries in 4 and place in the pan.
Add the sugar previously mixed with the pectin. Bring to a boil. Add the 100g of fresh fruit and the vinegar and mix.
Pour into insert mould and freeze.
Bavarian rosemary :
135g whole milk
65g UHT cream
9g milk powder
20g chopped rosemary
75g sugar
20g yellow
45g gelatin mass
200g whipped cream
Boil the milk, cream, milk powder and rosemary and leave to infuse for 2 hours.
Blanch the yolks with the sugar.
Cook the cream. Add the swollen gelatin. Remove the leaves.
Cool directly to 30°C and add the whipped cream. Use immediately.
Red glaze :
125g water
300g sugar
187g glucose
250g cream
93g milk powder
88g gelatin mass
125g neutral icing
75g olive oil
Qs. red dye
Cook the water, sugar and glucose at 110°C.
Cook with the hot cream and the milk powder.
Add the gelatine mass, the neutral icing and the olive oil, mix.
Add the colouring of your choice.
Allow to set for 24 hours in the refrigerator.
Melt the glaze, use at 30°C.
Green velvet :
100g ivory cover
100g cocoa butter
Qs. green dye
Melt the cocoa butter and the couverture together at 45°C, add the colouring, blend then filter, spray directly.
Editing:
Make an upside down assembly in a “Levante” mould, poach the mousse, add the frozen strawberry compote, add a little mousse then place the biscuit and shortbread.
Allow the mousse to gel, then poach small pucks and freeze.
Glaze the dessert with the red icing heated to 35°C.
Spray the foam tablets with the green gun device heated to 35°C.
Glue a few pastilles around the dessert and stick a few pieces of gold leaf.
The recipe in PDF :
