Fast search

Newsletter

Home > The recipes > Partners recipes > The Square

The Square

by Alexandre Bourdeaux

   
 alexandre-bourdeau.jpg  

Moulds used:



Flexipan®  Squares

Ref 1119

 

cadres.jpg







Stainless steel frame ref CA 01010


 

  Recipe from our partner:

callebaut.jpg





 

   
 

  Recipe for 12 tartlets

   

 

Lime dacquoise

• 300 g egg whites (room temperature)
• 100 g caster sugar
• 240 g ground almonds
• 280 g icing sugar
•   50 g lime puré Boiron

•     2 g  lime zests


Mix the sugar and the lime puré.

Whip with the sugar until stiff.

Sieve the powders and mix directly with the whipped whites eggs.

Bake on a tray in a convection oven for 18 minutes at 170°C.

 

 

Hazelnut butter croquant

• 400 g Callebaut pailleté feuilletine
• 150 g melted butter
•   50 g caster sugar
•     1 scraped vanilla pod

Mix all the ingredients together.

Spread on a Silpat®, spread with Mycryo butter and put in the oven for 2 minutes.

Then place in the deep-freezer.

 

  Arriba strawberry mousse

• 315 g cream (35% MG)
• 315 g glucose
• 515 g strawberry puré Boiron
• 1075 g Arriba origine Callebaut
• 1075 g whipped cream

Bring the cream, glucose and strawberry puré to the boil. Pour on the Origine Arriba chocolate and emulsify.
Let it cool down and add gently the whipped cream.


Setting


In a frame (ref CA 1010), place upside-down a Flexipan® Square (Ref. FP 1119), cover with some strawberry mousse to half of the frame. Then insert the hazelnut butter croquant. Add some strawberry mousse on the croquant. Add the dacquoise. Freeze.

 

dessin_recette_carre.jpg