Cacao Barry Give Me Your Heart

Course: Dessert

Cuisine: French

Keyword: Berry, Cake, Valentine's Day

Difficulty: Intermediate

Brand: Cacao Barry

Author: Nicolas Dutertre

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.

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.

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.

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.

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!