Strawberry and its decoration

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Strawberry and its decoration

Strawberry and its decoration

Strawberry and its decoration
Ingredients Strawberry and its decoration
Number of persons
For the white sponge cake:

250 g flour Type 55

250 g caster sugar

400 g whole eggs

50 g melted sweet butter
For the buttercream:

85 g of whole milk

35 g caster sugar

70 g egg yolk

295 g soft butter
For the custard:

285 g whole milk

30 g caster sugar

70 g egg yolk

35 g caster sugar

25 g cream (can be replaced by flour)
For Punch's Syrup:

150 g of water

125 g caster sugar
For the decor:

125 g marzipan

250 g strawberries

Preparation Strawberry and its decoration
Total time: 1h25
Preparation time: 45 min
Cooking time: 40 min
White sponge cake:
Heat the sugar and whole eggs to 45°C in a bain-marie. Place in a mixer until they cool to room temperature for about 10 minutes. Add the melted butter with the flour. Pour into moulds 13cm in diameter and 3cm high. Place in the oven at 160°C and cook for 25 min.
Butter cream:
Boil the milk and sugar. Mix the yolks and the remaining sugar. Pour the milk over the yolks and cook at 85°C. Beat the dough with a mixer at 35C, then add the butter. Let the butter cream rest in the fridge.
Custard cream:
Boil the milk and 35 g of sugar. Mix the yolks, the remaining sugar and the cream powder.
Pour the boiling milk over this mixture. Return to a saucepan. Bring to the boil, and cook for 2 min.
Let stand for 30 min, then add the butter cream to the custard.
For the punch syrup:
Boil water and sugar, cool to 30°C.
For the decoration:
Cut the sponge cake in half and then cut with the 16 cm heart-shaped cookie cutter. Soak the sponge cake with the syrup.
Garnish the centre with cream muslin. Arrange the strawberries cut in half around the sponge cake, overlapping them.
Secure the strawberries with the cream muslin. Place the sponge cake. Spread the marzipan and cut out the details with the punch.
Then place it on the surface.

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