Hello 🙂
It’s the strawberries season! It’s one of my favorite fruits! I hope you like these mini strawberries entremets!
Equipment I used :
mold: Silikomart
Mini Strawberries Entremet (6 pieces)
INGREDIENTS
- Shortbread:
- 150g almond powder
- 50g vegan butter
- 1 tsp vanilla powder
- 30g sugar
- 1 tsp baking powder
- Pinch of salt
- Mousseline cream:
- custard cream :
- 300ml vanilla soy milk
- 35g cornstarch
- 45g sugar
- 60g vegan butter
- 1 vanilla pod
- 100g vegan butter
- custard cream :
- Strawberries sauce:
- 230g strawberries
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1 tsp sugar
- 50g fresh strawberries
- Strawberries ganache:
- 200ML soy milk
- 200G Linnolat Almond Chocolate
- 6 tsp strawberries sauce
- Deco:
- 3 Fresh strawberries
- red edible spray
INSTRUCTIONS
- Mousseline cream
- Start by making the custard cream. Put the soy milk, the cornstarch, the sugar, the vanilla pod cut in half and the seeds, in a saucepan. Put on medium heat until thickened. Cook during 1 min, then add the vegan butter away from the heat. Film and refrigerate until completely cooled.
- Once the custard cream is cold, whisk 100g of vegan butter. When it is creamy, gradually add the custard cream. Once fully incorporated, refrigerate while awaiting assembly.
- Strawberry sauce:
- In a saucepan, put strawberries, cornstarch, lemon juice, and sugar. Over low heat, cook until strawberries are completely dissolved. Mix in a hand blender to make it smooth. Let cool.
- Dice the fresh strawberries into cubes.
- Assembly 1:
- In the molds, put the mousseline cream, cover the edges. In the center, put a teaspoon of strawberry sauce (there must be some leftover for the ganache) and a few cubes of fresh strawberries. Cover with mousseline cream and smooth. Put in the freezer overnight.
- Shortbread:
- Mix the dry ingredients together. Add the margarine and mix until you have a ball of dough.
- Spread between two sheets of baking paper. Detail cookies of the diameter of your dessert.
- Bake 10 min at 160 ° C.
- Ganache:
- Melt the almond chocolate with soy milk. When it is melted, away from eat add the teaspoons of the remaining strawberry sauce. Film and refrigerate until completely cooled.
- Assembly 2 :
- The next day, unmold the desserts, spray with edible spray. Place each dessert on a shortbread. Whisk the ganache and Using a pastry bag fitted with a fluted tip, put some on the top of the desserts. Put half a strawberry on each piece.
- Put it in the fridge before eating (at least 2 hours).
See you soon on Rose and Berries
Beautiful —tres jolie