Put your French pastry chef hat on and bake up a storm!
Vanilla Strawberry Sponge Base
Ingredients
Plain Flour 100 grams
Self Raising Flour 100 grams
Corn Four 100 grams
Salt Pinch
Whole Eggs 380 grams
Caster Sugar 300 grams
Vanilla Paste/Vanilla Bean Boiron 20g or 2 whole beans scraped
Strawberry Puree 40 grams
Method
1. Combine eggs, puree, sugar & vanilla with the whisk attachment and whisk until ribbon stage. (Pale & fluffy) approximately 10 minutes.
2. Fold in dry ingredients gently avoiding collapsing the batter.
3. Disperse into lined tins evenly. Bake at 180 for 15 to 20 minutes until golden.
Vanilla Mascarpone Cream Layer
Mascarpone 1425 grams
Thickened Cream 1425 grams
Whole Eggs 375 grams
Caster Sugar 150 grams
Gelatine Mass 290 grams
Vanilla Paste 15 grams
Method
1. Heat sugar with little water to 118 degrees. Have eggs & vanilla whisking at same time.
2. Pate Bombe sugar into eggs (pour hot sugar into whisking eggs slowly) until glossy
3. Add melted gelatine mass
4. Whip in mascarpone - be careful not to over mix or will curdle.
5. Fold in thickened cream
6. Pour 1500g over sponge base and set in blast or freezer.
Strawberry Insert
Boiron Strawberry 1000 grams
Puree Caster Sugar 60 grams
Lime Zest 1 gram
Gelatine Mass 190 grams
Method
1. Heat puree, caster sugar & lime zest until 85 degrees
2. Mix in gelatine mass
3. Pour over mascarpone cream layer and set in blast or freezer
Next Step
Add 1500g mascarpone cream onto of strawberry insert layer and set in blast or freezer.
Vanilla Chantilly Cream layer
Thickened Cream 1500 grams
Vanilla Paste 15 grams
Icing Sugar 200 grams
Gelatine Mass 50 grams
Method
1. Whisk cream, vanilla & icing sugar until medium peaks
2. Slowly add warm melted gelatine mass and combine until glossy texture
3. Pour mix over mascarpone layer and set in blast or freezer
Pink Strawberry Piping
Combine remaining 680g of mascarpone whip in a bowl with the whisk attachment with 50g strawberry powder and a touch of pink food gel until reached desired colour.
Cut each slab 4cm x 10cm long and pipe desired shape on top.
Bon Appetite!
