The Creations

Individual pastries

Gariguette Strawberry

Strawberries

Strawberry tartlets with cream

Miquel Guarro

Pastry Director at the Hofmann School

Recipe for 16 individual servings

STRAWBERRY PREPARATION

Frozen PONTHIER Strawberries

1200g

Place the PONTHIER strawberries in a metal bowl and cover it properly. Steam the strawberries at 100°C for 25 minutes. Pour the result into a sieve to separate the juice from the pulp. Allow it to drain for a few hours in the refrigerator.

YOGURT CRUMBLE

Butter fat 82%
Salt
White sugar
Almond flour
Rice flour
Pasteurized Egg White
Baking powder
White chocolate 35% cocoa
Toasted Almond paste
Yogurt

45g
1.3g
45g
45g
50g
6.5g
0.3g
22g
35g
6g

Mix cold, diced butter with salt, sugar, egg white, and flours. Knead until you have a compact dough, roll it out, and grate it on a fine grid. Form rocks and bake at 160°C for 15 minutes with the fan open. In a bowl, mix the unmelted chocolate with the dough and yogurt. Pour the hot crumble over it, mix with a spatula. Cool and store in an airtight container.

STRAWBERRY COMPOTE

3cm diameter pastry mold
Frozen PONTHIER Strawberries
PONTHIER Strawberry puree
PONTHIER Lime puree
White sugar
NH Pectin
PONTHIER Lime zest
Gelatin sheet 1/5

200g
65g
35g
55g
2g
0.5g
15g

In a saucepan, mix PONTHIER strawberries with PONTHIER purees. Mix sugar with pectin and add it to the mixture. Bring it to a boil, simmer for a minute, and add previously hydrated gelatin. Grate lime zest over the recipe and lightly work the mixture with an immersion blender. Let it gel in a covered container in the refrigerator. Break the gel and fill the molds. Freeze.

LIGHT WHITE CHOCOLATE AND VANILLA MOUSSE

Water
Vanilla Bean
Dissolved citric acid
Fine salt
Gelatin sheet 1/5
White chocolate 35% cocoa
Semi-Whipped cream

110g
1 unité
0.2g
1g
30g
250g
380g

Boil water with vanilla bean, let it infuse for 20 minutes. Filter the infusion and weigh the water again. Dissolve hydrated gelatin with salt and citric acid. Add the mixture to partially melted white chocolate and emulsify with an immersion blender. Ensure the mixture is around 32°C. Aerated the ganache with semi-whipped cream. Put it in a piping bag.

STRAWBERRY MERINGUE

PONTHIER Strawberry puree
Albumiun
Xanthan Gum
Dextrose
Sugar
PONTHIER Lime puree
Gelatin sheet 1/5

185g
15g
0.5g
85g
85g
30g
15g

Blend strawberry puree, albumin, xanthan gum, and sugars with an immersion blender. Heat the mixture to around 60°C. Add lime puree and previously hydrated gelatin. Whip at high speed until you get a consistent texture. Put it in a piping bag with a fluted tip.

STRAWBERRY GLAZE

Sugar
Dextrose
NH Pectin 325
PONTHIER Strawberry puree
Glucose syrup DE 44
Inverted sugar
Gelatin Sheet 1/5
Acide citrique dissous à 50%

100g
45g
4g
225g
55g
35g
9g
1.4g

Dissolve pectin with sugar and dextrose. Add the mixture to strawberry water while stirring with a spoon. Add glucose and inverted sugar, bring to a boil. Pour citric acid, mix vigorously, and stop cooking. Dissolve hydrated gelatin in a double boiler. Pass through a fine sieve and let it cool in a covered bowl. Use at 45°C.

TART SHELL BATH

35% cocoa chocolate
Manjari chocolate couverture 64% cocoa
Sunflower oil

390g
20g
180g

Add oil to melted chocolate with the dough. Coat at 35°C.

ASSEMBLY

Strawberries
Mint sprouts

A few
A few

Place 30 grams of cream mousse inside the mold. Put 15 grams of crumble on the cream mousse and insert the strawberry compote center. Finish filling with more mousse, smooth, and freeze. Unmold and glaze the assembly with Dulcey bath. With the same bath, lightly velour. Whip the meringue and distribute it on a silpat. Paint the meringue with strawberry glaze. Place the painted meringue on the first assembly. Decorate with strawberries and mint sprouts.