Strawberry Shortcake
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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Cooking tools:
- Stand mixer
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- Chef's knife
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- Airtight container
- Spoon
Ingredients
- 600g Valrhona Strawberry Inspiration Chocolate
- 200g Heavy cream
- 100g Egg yolks
- 70g Powdered sugar
- 16g Gelatin, silver
- 950g Whipped cream (soft peaks)
- 2g Citric acid
- 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 1/2 oz Ap flour
- 5.21 oz Corn syrup
- 4 1/2 oz Granulated sugar
- 4 1/2 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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