Strawberry Shortcake
Using tempered Dulcey, create chocolate décor in desired shapes to be used as décor for the finished verrine.Garnish the panna cotta with infused strawberry
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Cooking tools:
- Immersion blender
- Stand mixer
- Perforated baking sheet
- Silicone baking mat
- Baking sheet
- Saucepan
- Whisk
- Measuring cup
- Kitchen scale
- Oven
- Glass
- Cutter
- Piping bag
- Spoon
- Cryo-vac bag
- Zip-top bag
- Fine-mesh sieve
- Paper
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Double boiler
- Tempering thermometer
- Stove
- Refrigerator
- Parchment paper
- Offset spatula
- Pastry brush
- Plate
Ingredients
- 40g butter
- 45g sugar
- 67g flour
- ½ ea vanilla bean
- pinch salt
- 80g corn flake cereal
- 20g freeze dried strawberries
- 51g freeze dried strawberries
- 68g vanilla streusel
- 260g DULCEY 35%
- 336g milk
- 50g Cap’n Crunch cereal
- 210g OPALYS 33%
- 385g cream
- 209g eggs
- 62g egg yolk
- 235g Almond flour
- 272g Sugar
- 16g Cornstarch
- 5g Milk powder
- 36-40 whole strawberries
- 4 springs fresh basil
- AN sugar
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