The Square
| by Alexandre Bourdeaux |
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Moulds used:
Ref 1119
Stainless steel frame ref CA 01010
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Recipe from our partner:
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Recipe for 12 tartlets |
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Lime dacquoise • 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 Spread on a Silpat®, spread with Mycryo butter and put in the oven for 2 minutes.
Then place in the deep-freezer.
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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.
