Strawberry Shortcake | Valrhona

Name: Strawberry Shortcake | Valrhona
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

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.

View full recipe on www.valrhona.us

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.

Share this recipe: