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
• 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