Jean-Thomas Schneider, World Pastry Champion 2017, World Ice Cream Champion 2018, and Meilleur Ouvrier de France Glacier 2019, unveils his unique vision of *La Fraise du Verger* at the start of summer 2024.
This refined creation is made using our silicone mold, manufactured in France, specifically designed to replicate trompe-l’œil fruits such as this exquisite strawberry.
You can find our Strawberry silicone mould in our online store under the reference: 014292-GN1/3 (Gastronorm Format).
Recipe for 10 Strawberry Units
Step One: Joconde Biscuit (800g)
Recipe calculated for 0.5 Sheet 60x40cm
Ingredients:
- (1) 100g Whole Eggs
- (2) 80g Amylaceous Icing Sugar
- (3) 80g White Almond Powder
- (4) 25g T45 Flour
- (5) 15g 82% Butter
- (6) 75g Egg Whites
- (7) 30g Sugar
Method:
- Whisk together 1-2-3-4
- Melt 5
- Loosen and incorporate 5
- Whip 6 with 7
- Incorporate 6-7 into 1-2-3-4-5
- Spread onto a 60x40cm sheet (800g)
- Bake at 200°C for 7 minutes
Step Two: Strawberry Crémeux (bdc)
Recipe calculated for 500g
Ingredients:
- (1) 349.7g 100% Strawberry Purée (Les Vergers Boiron)
- (2) 55.9g Sugar
- (3) 83.9g DE40 Glucose Powder
- (4) 8.4g Pectin 325NH95 (Louis François)
- (5) 28.0g Cocoa Butter (Chocolaterie de l’Opéra)
Method:
- Mix 2-3-4 dry
- Incorporate 2-3-4 into 1
- Bring to a boil
- Incorporate 5
- Blend
Step Three: Wild Strawberry Crémeux (Butter-Based)
Recipe calculated for 333.3g
Ingredients:
- (1) 219.9g 100% Wild Strawberry Purée (Les Vergers de Boiron)
- (2) 35.2g Sugar
- (3) 52.8g DE40 Glucose Powder
- (4) 5.3g Pectin 325NH95 (Louis François)
- (5) 37.4g 82% Butter
Method:
- Mix 2-3-4 dry
- Incorporate 2-3-4 into 1
- Bring to a boil
- Incorporate 5
- Blend
Step Four: Piped Strawberry Mousse (Pectin-Based)
Recipe calculated for 500g
Ingredients
- (1) 333.3g Wild Strawberry Crémeux (Butter-Based)
- (2) 166.7g 35% Cream
Method:
- Smooth 1
- Whip 2
- Fold 2 into 1
A huge thank you to our partner Jean-Thomas Schneider,
Maison Asteria
for this exclusive summer recipe.
Ingredients
- 100g whole eggs
- 80g amylaceous icing sugar
- 80g white almond powder
- 25g T45 flour
- 15g 82% butter
- 75g egg whites
- 30g sugar
- 349.7g 100% strawberry purée (Les Vergers Boiron)
- 55.9g sugar
- 83.9g DE40 glucose powder
- 8.4g Pectin 325NH95 (Louis François)
- 28.0g Cocoa butter (Chocolaterie de l'Opéra)
- 333.3g Wild strawberry crémeux (butter-based)
- 166.7g 35% cream
- 219.9g 100% wild strawberry purée (Les Vergers Boiron)
- 35.2g sugar
- 52.8g DE40 glucose powder
- 5.3g Pectin 325NH95 (Louis François)
- 37.4g 82% butter
Equipment and ustensils
Recipe steps
-
Joconde Biscuit (800g)
-
Strawberry Crémeux (bdc)
-
Piped strawberry mousse (pectin-based)
-
Wild strawberry crémeux (butter-based)
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