Wild Strawberry
- Level:
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Difficult
The inspiration that guides my choice for the Taste assignment is sustainability. The GenZ is attentive to the health of humans and the environment. Determined to challenge stereotypes, they are concerned about climate change and strive for a greener and more peaceful world. They do not disdain animal proteins but they certainly have a leaning towards a “vegetal switch”. Ecological awareness is strong in them, even in a political key, which also affects their way of shopping: more respectful of the environment even if they still have a low spending power. They have a strong sense of ethics and justice, they choose brands that do something for the planet, choose a short supply chain and use clean cultivation and production techniques (Clean Label). The ability to know how to put oneself in the shoes of others, to be compassionate, to know how to care for others, for the less fortunate are cornerstones of the GenZ, as well as the sense of respect and responsibility towards social and cultural norms and values. They buy products and services from those companies that will be able to demonstrate that they are genuinely and authentically "socially responsible". They prefer organic, sustainable food, they want to know exactly what they consume, they prefer fresh and innovative food. Greedy, yes, but healthy! They don't like to shop physically. Instead of going to the supermarket, they prefer delivery, perhaps from a farmer who delivers crates of km0 fruit and vegetables.
Wild strawberries financier
Used products: Wild strawberries financier
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15 gflour w130
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6 gpotato starch
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17 gpowdered sugar
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11 gmaltitol
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1 gVanilla beans
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50 gegg whites
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4 gtremoline
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32 gButter 82% fat
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17 ganhydrous butter
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47 galmond powder
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1 gbaking powder
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48 gwild strawberries
Preparation: Wild strawberries financier
In a food processor mix the flour, starch, icing sugar and maltitol with
Heat the egg white with the tremoline and the vanilla beans
Add the egg whites mixture into the food processor - bring the butter and anhydrous butter to a boil
Add the butter into the food processor
Add the powders
Add the chopped strawberries previously dusted with starch
Spread on a silicone mat
Bake at 165°C, 7,5 min
Almond and nibs crumble
Used products: Almond and nibs crumble
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54 gButter 82% fat
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22 gcaster sugar
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54 gflour w130
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54 galmond powder
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11 gmaltitol
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4 glemon zest
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50 gcaramelized nibs
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18 gCacao Barry® Or Noir Malagasy
Preparation: Almond and nibs crumble
Mix all the ingredients until a homogeneous mixture is obtained
Spread on a micro perforated mat
Sprinkle the pastry evenly with the nibs
Cover with a micro perforated mat and bake at 150°C, 12 min
Wild strawberries gelee
Used products: Wild strawberries gelee
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382 gwild strawberries
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50 glemon juice
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60 gcaster sugar
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9 gpowdered gelatin (170 bloom)
Preparation: Wild strawberries gelee
Rehydrate the gelatin with lemon juice
Mix the strawberries with the sugar
Melt the gelatin and add it to the mixture by mixing
Malagasky and wild strawberries ganache
Used products: Malagasky and wild strawberries ganache
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229 gcream 35%
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213 gwild strawberries
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49 gglucose syrup DE 60
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33 gdextrose
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352 gCacao Barry® Or Noir Malagasy
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123 ganhydrous butter
Preparation: Malagasky and wild strawberries ganache
Heat the cream to 50°C
Add the strawberries and mix
Filter and restore the liquids with milk
Add the sugars and heat to 45°C
Pour the liquids on the previously melted chocolate, emulsify
Add soft anhydrous butter and emulsify - use at 30 ° C
Malagasky and wild strawberries mousse
Used products: Malagasky and wild strawberries mousse
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382 gMalagasy ganache
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150 gcream 35% fat
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3 gpowdered gelatin
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15 gwater
Preparation: Malagasky and wild strawberries mousse
Rehydrate the gelatin with water
Add the gelatin to the ganache and emulsify
Add the semi-whipped cream
Assembly and finishing
Pipe the gelee in the mold and let it set, pipe the mousse and arrange the financier cut to size
Pipe the ganache and the gelee and arrange another layer of financier. Cup with the ganache and cool in the freezer
Cast the polycarbonate molds with pre-crystallized Malagasy chocolate
Pipe the mousse and insert the previously unmolded palet. Cap with the crumble and let set in the fridge
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