Strawberry Shortcake | Valrhona

Strawberry Shortcake | Valrhona

www.valrhona.us

CAKE BUILDING PROCEDURE: Spread the strawberry fluid gel on the plate. Fill the pavlova 3/4th the way up with the strawberry inspiration mousse.

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Ingredients

  • 150g Valrhona Opalys White Chocolate
  • 85g Ap flour
  • 100g Milk powder
  • 41g Corn starch
  • 58g Granulated sugar
  • 3g Salt
  • 3g Vanilla extract
  • 108g Butter
  • 88g Valrhona Opalys White Chocolate
  • 200g Heavy cream #1
  • 7.5g Vanilla
  • 1g Salt
  • 5.25g Gelatin, silver
  • 200g Heavy cream #2
  • 4.5 oz Ap flour
  • 5.21 oz Corn syrup
  • 4.5 oz Granulated sugar
  • 4.5 oz Soft butter
  • 3g Maldon Flake Salt
  • 250g Strawberry puree
  • 250g Granulated sugar
  • 2.5g/To taste Citric acid
  • 3g Agar agar
  • 1g Cream of tartar
  • 111g Egg whites, fresh
  • 188g Powdered sugar
  • 11.25g Corn starch
  • 11.25g Apple cider vinegar

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