Recipe STRAWBERRY CUP CAKE - Professionals

Ingredients

• 494 g milk
• 180 g butter (82% fat)
• 104 g all flowers honey
• 20 g Prova liquid vanilla
• 204 g egg yolks
• 312 g eggs
• 252 g flour T45
• 462 g egg whites
• 131 g saccharose
• 87 g trehalose
• 30 g Cointreau® 60%
• 16 g gelatin powder 200 Blooms
• 96 g water (to hydrate gelatin)
• 180 g raspberry puree
• 80 g lime juice
• 580 g Felchlin Edelweiss 36% milk chocolate
• 700 g strawberry puree
• 40 g Cointreau® 60%
• 825 g milk
• 420 g cream (35% fat) (1)
• 3 Prova vanilla beans
• 255 g egg yolks
• 150 g Sosa trehalose
• 60 g cornstarch
• 165 g Felchlin Edelweiss 36% milk chocolate
• 23 g gelatin powder 200 Blooms
• 140 g water (to hydrate gelatin)
• 90 g Cointreau® 60%
• 825 g cream (35% fat) (2)
• 600 g strawberry puree
• 300 g strawberry juice
• 120 g caster sugar
• 7,5 g citric acid
• 15 g pectin NH
• 900 g Bolivia 45% milk chocolate
• 900 g cocoa butter
• 732 g cream (35% fat) (1)
• 12 g gelatin powder 200 Blooms
• 72 g water (to hydrate gelatin)
• 388 g Felchlin Edelweiss 36% milk chocolate
• 1 600 g cream (35% fat) (2)
• 400 g strawberry puree
• 100 g Felchlin Edelweiss 36% milk chocolate
• 40 g malthodextrin
• 40 g strawberry powder
• 500 g water
• 100 g glucose
• 175 g saccharose
• 20 g NH pectin
• 20 g lemon juice