Equipment
- Mixer
- Mixing Bowl
- Stovetop
- Large Pot
- Sifter
- Oven
- Whisk
- Heart Mold
- Cutting Knife
- Heart Shaped Cutter
Ingredients
Strawberry Confit
- 4.4 oz Strawberry Puree
- .7 oz Allez Belgian Glucose Syrup (we recommend Allez Belgian Glucose Syrup)
- .9 oz Caster Sugar
- .1 oz Pectin NH
- .4 oz Caster Sugar
- .4 oz Lemon Juice
Zephyr Chantilly Cream
- 7.1 oz Coconut Puree
- .7 oz Invert Sugar
- .7 oz Allez Belgian Glucose Syrup (we recommend Allez Belgian Glucose Syrup)
- 10.6 oz Whipping Cream
- 3.5 oz Cacao Barry Zéphyr 34% White Couverture Chocolate Discs
Crumble
- 2.3 oz T45 Flour
- 2.3 oz Icing Sugar
- 2.3 oz Almond Powder
- 2.3 oz Butter
- 15.4 g Salt
- .9 oz Cacao Barry Zéphyr 34% White Couverture Chocolate Discs
Colored Ladyfinger Biscuit
- 4.4 oz T55 Flour
- 4.4 oz Potato Starch
- 12.3 oz Egg White
- 8.8 oz Caster Sugar
- 7.1 oz Egg Yolks
- 15.4 g Red Colorant Powder
Assembly (Suggestions for Decorations)
- Fresh Strawberries
- Cubes of Ladyfinger Biscuits
- Lime Zest
Instructions
Strawberry Confit
- Mix the sugar and the pectin in a bowl, then mix in the strawberry puree, and glucose.
- Warm a large pot to 45℃/113℉ and add the pectin and sugar mixture. Once it comes to a boil, add the lemon juice. Let cool and sieve for a smooth texture.Set aside.
Zephyr Chantilly Cream
- Bring the coconut puree, invert sugar, and glucose to a boil.
- Pour on the Cacao Barry Zéphyr 34% White Couverture Chocolate Discs, and emusify.
- Add the cold cream and mix. Keep at 4℃/40℉.Whip before use.
Crumble
- Sift the T45 flour, the icing sugar, and the salt, then add in the almond powder, then mix in the butter.
- Once the mixture has cooled down, combine to make the crumble.
- Bake the crumble at 160℃/320℉ for about 12 minutes.
- Let the crumble cool and add the .9oz of the Cacao Barry Zéphyr 34% White Couverture Chocolate Discs to bind the mixture and create an impermeable layer.
Colored Ladyfinger Biscuit
- Sift the T55 flour and potato starch together.
- Beat the egg whites with the sugar with the sugar and red colorant powder. Carefully add the egg yolks and the sifted powders.
- Spread the mixture to 3mm thickness and bake at 180℃/355℉ for about 10 minutes.
Assembly
- Spread a thin layer of red cocoa butter in a heart mold, then mold with the Zéphyr 34% White Couverture Chocolate Discs.
- Remove from the mold and cut the top part of the mold with a heart shaped cutter to create an opening.
- Beat the Chantilly and add another 10g of Chantilly. With the heart shaped cutter, cut the ladyfinger biscuit and place it on the Chantilly.
- Add 15g of strawberry confit and fresh strawberries, close with the Chantilly.
- Suggestion: Decorate with fresh strawberries and cubes of ladyfinger biscuit colored in pink as well as some candied lime zest.Enjoy!