Group Shortcrust pastry
Ingredient
KG
Wheat flour
0.460
Butter
0.275
Icing sugar
0.185
Egg yolk
0.075
0.050
0.050
Total Weight: 1.095
Group Strawberry mousse
Ingredient
KG
0.200
Water
0.200
Heavy cream
1.000
0.025
Total Weight: 1.425
Group Glaze
Ingredient
KG
1.000
Water
0.300
0.200
-
Total Weight: 1.500
Total Weight: 0.000
- Shortcrust pastry
Mix all ingredients with a hook. Let cool.
Roll out to a 3 mm thickness and line tartlets. Bake at 160°C. - Strawberry mousse
Mix water, flavours and Fond Royal. Add the
lightly whipped cream little by little. Fill in moulds
and place into the freezer. - Glaze
Boil water and Saphire Glaze.
Add Diamond Glaze and colour. - Assemble/decoration
Pipe in 25 g Les Fruit Strawberry in the tartlet.
Glaze the strawberry mousse and put it on top
of the strawberry filling. Decorate as desired.
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