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Mara des Bois Strawberry

Ponthier - Blanc des Bois
Descriptive diagram
Ponthier - Blanc des Bois

Blanc des Bois

Miquel Guarro
Chef instructor at the Chocolate Academy
GINGER CRUMBLE
Butter (82% fat)
Sifted flour
Almond flour
Caster sugar
Fine salt
Ginger powder
130g
130g
110g
100g
2g
12g
In the food processor mix the sifted flour and almond flour with the ginger powder and fine salt. Cream the butter and add all the dry ingredients, knead until you obtain a firm dough in the shape of a roll so it can be kept in the fridge. Crumble up the top using a grater. Roll the dough out onto a baking tray with silicone mats. Cook for 16 minutes at 160°C.
RECONSTITUTED CRUMBLE
Ginger crumble n
White chocolate (Zephyr 34% cacao)
420g
100g
Melt the white chocolate and mix it with the ginger crumble. Pour 85g of this mixture into a flexipan 14cm in diameter and freeze.
STRAWBERRY & GINGER GANACHE
Liquefied fresh ginger
PONTHIER Mara des Bois strawberry purée
Gelatine
PONTHIER Mara des Bois strawberry purée
PONTHIER lime purée
White chocolate (Zéphyr 34% cacao)
40g
90g
8g
350g
20g
290g
Bring to the boil the 90g of PONTHIER Mara des Bois strawberry purée with the liquefied fresh ginger and melt the mixture with the hydrated gelatine. Mix the jellied purée with the melted white chocolate worked in the Thermomix until you obtain a cream. Add the 350g of PONTHIER strawberry purée, PONTHIER lime purée and finish off. Cool the ganache to 35°C.
RASPBERRY LADYFINGERS
Egg yolks
Sugar
Egg whites
Sugar
Invert sugar
Sifted flour
Cornflour
PONTHIER IQF raspberries
100g
40g
170g
80g
20g
75g
50g
SQ
Sift the dry ingredients. Whisk the egg whites with the sugar. Mix three quarters of the egg whites with the beaten egg yolks and sift over the dry ingredients. Mix with the remaining egg whites and incorporate the crumbled PONTHIER IQF raspberries. Pour into a container 0.5cm thick. Cook for 8 minutes at 200°C. Freeze the biscuit and cut 14cm rings.
MARA DES BOIS strawBERRY JELLY
Mineral water
Dextrose
Cold Instangel
PONTHIER Mara des Bois strawberry purée
PONTHIER lime purée
100g
90g
21g
420g
30g
Make a syrup with water and dextrose In the Thermomix add the cold Instangel syrup. Add the PONTHIER Mara des Bois strawberry purée, the PONTHIER lime purée and rework the mixture in the Thermomix. Leave to stand in the fridge for 10 minutes and assemble.
GREEK YOGHURT MOUSSE
Greek yoghurt
Freeze-dried yoghurt
Fine salt
PONTHIER lemon purée
Gelatine
Dextrose
Sugar
Pasteurised egg whites
Whipped cream
645g
40g
2,5g
65g
19g
195g
55g
265g
515g
Heat the Greek yoghurt with the fine salt and freeze-dried yoghurt to 40°C. Mix the hydrated gelatine with the warm PONTHIER lemon purée then add the yoghurt. Heat the egg whites with the dextrose and sugar to 60°C and assemble the meringue. Oxygenate the yoghurt/meringue mixture to 20°C and check that the mixture is at 35-36°C. Incorporate the whipped cream into the mixture.
WHITE icing
Mineral water
Sugar
Glucose syrup DE-44
Condensed milk
Gelatine
White chocolate 34%
Fat-soluble white colouring powder
300g
250g
350g
400g
16g
420g
2,5g
Boil the water with the sugar and glucose syrup. Incorporate the condensed milk and hydrated gelatine into the mixture. Add the mixture over the half-melted white chocolate couverture, mix to an emulsion, incorporate the white colouring and gel. Leave to set to a gel in the fridge.
Assembly
Chocolate bars with dehydrated dry strawberries
White chocolate strips for the edge
Frame the reconstituted crumble with a strip of clear acetate 3cm in height. On top add 90g of strawberry ginger ganache then the ladyfinger and freeze. Fill the empty space with the strawberry jelly and refreeze. Garnish the 16cm diameter rings with the Greek yoghurt mousse and the first frozen mixture. Freeze everything. Remove the mousse from the mould and coat with the white icing at 32/34°C. Decorate.
Ponthier