Strawberries with cream

  • Originals

Time

145 min

22 min oven + 24 h rest + 1 h crystallized

Ingredients

Waterproofing bath
  • 450 g melted toasted chocolate
  • 25 g guanaja 70% cocoa chocolate couverture
  • 220 g sunflower oil
Breton sablé with almonds
  • 160 g butter 82% m.g.
  • 50 g powdered sugar
  • 50 g sugar
  • 10 g yolk
  • 190 g flour
  • 4 g salt
  • 2 g baking powder
  • 70 g almond flour
Strawberry and vinegar compote
  • 80 g sugar
  • 4.5 g pectin NH
  • 40 g forum cabernet vinegar
  • 65 g strawberry pulp
  • 25 g blackcurrant pulp
  • 210 g whole strawberries
  • 28 g gelatin mass 1:5
Strawberry ganache with pink peppercorns
  • 215 g cream 35% m.g.
  • 8 g pink peppercorns
  • 33 g gelatin mass 1:5
  • 25 g invert sugar
  • 175 g chocolate raspberry inspiration
  • 235 g strawberry pulp
  • 55 g blackcurrant pulp
Light white chocolate and vanilla mousse
  • 100 g mineral water
  • 1 g vanilla pod
  • 0.5 g citric acid dissolved
  • 1 g fine salt
  • 20 g gelatin mass 1:5
  • 245 g ivoire 35% cocoa white chocolate
  • 350 g semi whipping cream
Yogur rocks
  • 110 g ivoire 35% cocoa white chocolate
  • 40 g maltosec
  • 15 g freeze-dried yogurt
To finish
  • Mousse mold with inserts
  • Waterproofing bath
  • Strawberry ganache
  • Yogurt rocks
  • Fresh strawberries
  • Mint leaves

Preparation

Waterproofing bath
  1. Add the oil to the melted chocolate along with the dark chocolate.
  2. Mix until blended.
  3. To use, bring to a temperature of 28°C and pour mixture into the silicone molds.
  4. Drain on a grid to remove excess liquid.
  5. Transfer to the freezer and set aside.
Breton sablé with almonds
  1. Cream the butter, sugar and powdered sugar in the mixer until smooth.
  2. Add the flour, the almond flour, the salt, and the baking powder, and mix until a smooth texture is achieved.
  3. Add the egg yolks and mix again.
  4. Place the dough between two guitar sheets and roll it out to a thickness of 0.8 cm.
  5. Leave to rest in the refrigerator for approximately 2 hours.
  6. Cut out 12 cm diameter discs and bake in the oven at 160°C for 25 - 26 minutes.
  7. Allow to cool completely.
  8. Immerse the sablé in the waterproofing bath and let it drain on a rack to remove the excess.
  9. Let stand at room temperature for about 30 minutes.
  10. Reserve until use.
  11. Tip: In order to bring down the mixture from the sides of the moving mixer, heat them with a blowtorch.
Strawberry and vinegar compote
  1. Cut the strawberries into small cubes.
  2. Put the strawberries and pulp into a saucepan over medium heat.
  3. Mix the pectin with the sugar and add it to the saucepan.
  4. Bring the mixture to a boil.
  5. Add the vinegar and cook for 5 minutes, then remove from the heat.
  6. Add the gelatin mass and mix until dissolved.
  7. Place the preparation into the silicone molds of the size of the cake (14 cm).
  8. Freeze and set aside.
Strawberry ganache with pink peppercorns
  1. Heat the cream to 80ºC and infuse with the slightly crushed peppercorns and the invert sugar. Let stand for 5 minutes.
  2. Slightly melt the chocolate.
  3. After the infusion has rested, strain the cream over the melted chocolate.
  4. Add the gelatin and emulsify with the blender.
  5. Add the cold pulps and mix again.
  6. Leave to rest in the refrigerator for 24 hours so the gelatin sets.
  7. Place mixture in a piping bag for later use.
  8. Pipe tall dots of ganache on the waterproofed sablé and freeze.
  9. Reserve some for the final decoration.
Light white chocolate and vanilla mousse
  1. Place the cream in the mixer and whip lightly. Set aside.
  2. In a saucepan, combine the water, salt, citric acid, and split vanilla pods. Infuse for 15 minutes.
  3. Strain the infusion and return to the heat, add the gelatin until it melts.
  4. Pour the hot infusion over the chocolate and stir until the chocolate melts .
  5. Emulsify the mixture using an immersion blender.
  6. Add the mixture to the semi-whipped cream and fold gently.
  7. Pour a layer into the waterproofed mold, add the frozen compote, cover with more mousse, and insert the waterproofed sablé with frozen ganache dots.
  8. Freeze.
Yogur rocks
  1. Melt the chocolate and gradually mix it with the maltosec and the freeze-dried yogurt.
  2. Mix lightly with a hand whisk until small clusters are formed.
  3. Finish the texture by hand.
  4. Transfer the clusters to a tray and spread them out evenly.
  5. Allow to set at room temperature for 1 hour.
  6. Reserve.
To finish
  1. Unmold.
  2. While still frozen, use the tempered waterproofing covering to give the tart a velvet finish by using a spray gun and compressor.
  3. Decorate in an irregular fashion with the strawberry ganache placed in a piping bag with montblanc nozzle.
  4. Finish with strawberries, yogurt rocks and mint sprouts.
TIP: Additionally use a darker shade to create shading that gives greater depth of colors.

Miquel Guarro

From 2019 to January 2024, Miquel Guarro was the head of pastry at Hofmann Barcelona after distinguishing himself as a teacher at the Chocolate Academy of Spain, a chef for Cacao Barry, and the head of desserts at Dos Cielos. He won the Lluís Santapau Trophy in 2013 and was a member of the Colectivo 21 Brix. Now, he dedicates himself to international training and solo consulting.

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