ALLIANCE

By Johan Martin

Teacher at the Bellouet Conseil Pastry School, Paris.

For 15 pieces of Ø9cm, 2.5cm high.

Composition: Almond Genoise, Strawberry confit, Strawberry Mousse, Vanilla Mascarpone Chantilly with Orange Blossom water, Red Mirror Glaze.

Almond Genoise

Almond Marzipan 66%...........................450g

Eggs……………………………………………………..315g

Flour……………………………………………………..35g

Potato Starch…………………………………………35g

Butter, Melted……………………………………….55g

Grapeseed Oil……………………………………...100g

Total Weight: 990g

In a Robot Coupe, mix the warmed marzipan with the eggs. Whip up in a mixer with a whisk until Ribbon. Fold in the flour, starch, melted butter, and the grapeseed oil. Pour into a Silpat Entremets 55cmx36cmx2cm, in a 2 cm layer.

Bake at 175ºC for 12 to 15 minutes. Set aside in the refrigerator for the finishing.

Strawberry Confit

Strawberry Puree………………………250g

Caster Sugar……………………………….50g

Pectin NH……………………………………..8g

Gelatin Mass (3g of powdered gelatin 200Blooms dissolved in 18g water)…………..21g

Total Weight: 329g

In a saucepan, boil all the ingredients except the gelatin, making sure the sugar is well dissolved into the pectin NH before adding it into the strawberry puree.

Add melted gelatin mass and mix for one minute with a hand mixer. Set aside in the refrigerator for the finishing.

Strawberry Mousse

Strawberry Puree…………………………………..375g

Gelatin Mass (9g powdered gelatin 200 Blooms in 54g water)…………………63g

Cream……………………………………………………255g

Egg Whites…………………………………………….60g

Invert Sugar……………………………………………75g

Total weight: 825g

Make a meringue with the Egg whites and the invert sugar. Warm the strawberry puree and add the melted gelatin. Temper the mixture at 20ºC, and fold in the whipped cream and the meringue. Use immediately.

Vanilla Mascarpone Chantilly with Orange Blossom Water

Cream 35% fat………………………………………….350g

Mascarpone………………………………………………150g

Confectionery Sugar, sifted……………………….50g

Orange Blossom Water……………………………..50g

Vanilla Powder…………………………………………..1g

Total Weight: 601g

Make a Chantilly cream, and pipe with a Potter’s wheel. Blast freeze and spray with red cocoa Butter spray to create a velvet finish.

Red Mirror Glaze

Water………………………………………………………………….150g

Caster Sugar……………………………………………………….300g

Glucose………………………………………………………………300g

Sweetened Condensed Milk……………………………….200g

Gelatin Mass (20g gelatin 200 Blooms in 120 g water)…………….140G

Valrhona Ivoire Chocolate…………………………………..300g

Red Fat Based Coloring………………………………………….3g

Total Weight: 1393g

In a saucepan, cook water, sugar, and glucose to 103ºC.

Pour onto the sweetened condensed milk and gelatin mass. Then pour onto the Ivoire Chocolate, and the red coloring.

Refrigerate overnight, and heat the glaze at 40ºC before using it the next day, at 30-35ºC

Finishing and Decoration

Pipe the strawberry confit on the almond genoise, and blast freeze.

In 9cm tart rings, 2.5cm high, pipe a small amount of strawberry mousse, place the genoise/confit insert and smoothen with the rest of the strawberry mousse. Blast Freeze, unmold and glaze with red glaze.

Place the velvet Chantilly spiral on top, and decorate with gold leaf and bergrass.