“Straw-B-Ring” by Laurent Allereau | Pastry Arts
Straw-B-Ring from Laurent Allereau is a recipe that transforms the traditional look of a tart to a flavorful strawberry dessert.
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 pastryartsmag.com.
Cooking tools:
- Hand mixer
- Stand mixer
- Food processor
- Spatula
- Mixing bowl
- Plastic wrap
- Refrigerator
- Rolling pin
- Round cutter
- Perforated silpat mat
- Oven
- Saucepan
- Whisk
- Fine-mesh sieve
- Squeeze bottle
- Blender
- Immersion blender
- Piping bag
- Plain piping tip
- Plate
- Chef's knife
- Kitchen scale
- Measuring cup
- Measuring spoon
- Pastry brush
- Cutting board
- Ruler
- Kitchen timer
Ingredients
- 258 g unsalted butter
- 96 g whole eggs
- 50 g almond powder
- 160 g confectioners’ sugar
- 9 g dehydrated strawberry powder
- 1 g water-soluble red food coloring
- 2 g salt
- 330 g T55 flour
- 93 g cornstarch or potato starch
- Egg white, as needed
- 300 g strawberry purée
- 50 g fresh marjoram (don’t use dried, which will impart a bitter taste)
- 1.2 g gelatin sheets (silver)
- 33 g granulated sugar
- 1.2 g agar agar
- 33 g fresh orange juice
- 5 g lemon juice
- 16 g gelatin sheets
- 900 g heavy cream 35%, divided
- 300 g white chocolate 36%, melted
- 100 g wild strawberry purée
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