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White chocolate vanilla with rose strawberry cake

Hazelnut dacquoise

  • Egg whites 400 g
  • Caster sugar 160 g
  • Icing sugar 240 g
  • Hazelnut powder 160 g
  • Almond powder 140 g
  • Flour 65 g

Whip egg whites, gradually add sugar and fold in powders. Spread onto baking trays and bake at 170°C for 20 minutes.


White chocolate vanilla rose mousse

  • Milk 275 g
  • Vanilla bean 1/2 piece
  • Caster sugar 27.5 g
  • Egg yolks 45 g
  • Starch 18 g
  • Gelatin 8.5 g
  • White chocolate 275 g
  • Whipped cream 640 g
  • Rose water as needed

Boil milk and infuse vanilla for 30 minutes. Strain and boil with a small part of sugar. Pour onto remaining sugar and starch. Pour back into saucepan and boil for 20 seconds and pour onto white chocolate and gelatin. Emulsify with a hand blender, cool and fold in lightly whipped cream.


Strawberry jelly

  • Strawberry pulp 155 g
  • Invert sugar 20 g
  • Caster sugar 20 g
  • Pectin 325NH95 2 g

Heat puree with invert sugar. Gradually add pectin mixed with sugar and boil. Pour into insert moulds and blast freeze.


Assembly

Line rings with white chocolate vanilla rose mousse. Place a disc of dacquoise sponge in the centre. Add more mousse and fill the Ciflrette strawberries. Add a disc of strawberry jelly and a second dacquoise sponge, smooth with mousse.


Decoration

Spray cake with white chocolate spray mixture, add small meringues and place strawberry slices. Finish with strawberry glaze dots. Place a decoration of white chocolate around the edge of the cake.

Recipe given by

Antony Terrone
Chef Pâtissier Consultant

The idea?

To revisit a strawberry cake (fraisier), a summer dessert.


The shape?

Classical, the decoration gives an original finish.


The flavours?

Fresh, acidic and floral.


The technical step?

Folding a homogeneous mousse.


Careful

Baking the dacquoise, cooking the crème pâtissière and strawberry jelly.

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