Recipe Strawberry

Ingredients for a strawberry of 20 cm in diameter

Mona Lisa biscuit

• 3 eggs
• 60 g sugar meal
• 60 g sugar ice
• 90 g of almond powder
• 50 g of flour
• 4 egg whites

Bavarian cream

• 50 cl of milk
• 75 g of sugar
• 4 egg yolks
• 1 vanilla pod or 2 sachets of vanilla sugar
• 5 leaves of gelatine
• 1/4 l of cream + 40 g of sugar
• 500 g of strawberries, washed and hulled

Syrup

• 25 g water
• 35 g of sugar
• 2 cuil. soup of kirsch

The decor

• 100 g of marzipan rose
• a few strawberries
  or
• 3 cuil. tablespoon Strawberry Jam
• 2 leaves of gelatine

Preparation

The Mona Lisa biscuit

1. Go to the whip 3 eggs with half (30 g) sugar meal until the mixture blanching
2. Mix together almond powder, flour and sugar ice
3. Incorporate into the egg/sugar mixture semolina, the almond powder, flour mixture and icing sugar
4. Mount Snow the egg whites and add sugar meal remaining (30 g)
5. Incorporate them gently in the preparation
6. Spread the dough on a plate pastry, covered with wax paper and flatten with a spatula
7. Bake the biscuit Mona Lisa at 180 ° C for 10-12 min

The syrup

1. Bring to the boil the water and sugar and let cool before you add the kirsch

Bavarian cream

1. Do soften 8 sheets of gelatin in a bowl of cold water
2. Whisk the egg yolks with 35 g of sugar until the mixture blanching
3. Wear the milk to the boil with the sugar remaining (40 g) and the split and scraped vanilla pod (or default vanilla sugar)
4. Slowly pour the hot milk on the yellow egg/sugar mixture, turning regularly
5. Put everything in the pot and, on low heat, stir your cream with a wooden spoon until it sheet the back of your spoon! ATTENTION do not boil!
6. Then remove the custard from the fire, and stir again a few minutes
7. Remove the vanilla pod
8. Incorporate into the custard, gelatin drained
9. Place your container on ice or cold water and let cool
10. When the cream in cooled, whip the cream and add 40 g of sugar
11. Gently embed your cream chantilly cream

The mounting of the strawberry

1. Cut out in the biscuit Mona Lisa, a circle of 20 cm in diameter
2. Have a pastry circle on a plate, or failing the circle of a mold hinged 20 cm in diameter
3. Place the bottom of dough in the pastry circle and soak the syrup
4. Cut the finest strawberries in half and place in the circle, the coter hull of the drill down and the rate cut to the circle
5. Add to height of Strawberry Bavarian cream
6. Cut the remaining strawberries into pieces and place them on the Bavarian cream
7. Pour the rest of cream, smooth and place the strawberries in the refrigerator for 2 h
8. For the decoration, you can have on the strawberry marzipan disc spread (with the icing sugar for the almond paste hangs not) and a few cut strawberries or make a glaze by melting on fire the Strawberry Jam and adding then 2 leaves of gelatine previously softened in cold water