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Gourmet
Strawberry gateau
Made with Cooking Range Ivoire 35% white chocolate
An original l’École Gourmet Valrhona recipe
3 stepsMakes one 14cm gateau for 4-6 people
Recipe Step by Step
01
LEMON MADELEINE SPONGE
- 75 g Butter
- 90 g Pastry flour
- 45 g Icing sugar
- 1 g Fleur de sel
- 4 g Baking powder
- 90 g Eggs
- 50 g Acacia honey
- 20 g Milk
- Zest of half a lemon
Melt the butter. Sift together the flour, icing sugar, fleur de sel and baking powder.
Mix the eggs with the honey. Add in the sifted dry ingredients, milk, melted butter and lemon zest.
Leave to rest in the refrigerator for a few hours.
Spread onto a baking tray lined with a silicone mat or sheet of baking paper. Bake at 410°F (210°C) for 6 to 8 minutes.
Mix the eggs with the honey. Add in the sifted dry ingredients, milk, melted butter and lemon zest.
Leave to rest in the refrigerator for a few hours.
Spread onto a baking tray lined with a silicone mat or sheet of baking paper. Bake at 410°F (210°C) for 6 to 8 minutes.
02
IVOIRE 35% & VANILLA WHIPPED GANACHE
- 120 g Whipping cream 35%
- 45 g Whipping cream 35%
- 1 Vanilla bean
- 5 g Acacia honey
- 5 g Glucose
- 65 g IVOIRE 35%
Heat up the smaller portion of cream along with the vanilla seeds, acacia honey and glucose.
Gradually combine the hot mixture with the melted IVOIRE 35%, mixing in the center to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. Continue, adding the mixture little by little.
Mix using an immersion blender to form a perfect emulsion.
Add the larger portion of chilled cream and mix again.
Store in the refrigerator and leave to set, ideally overnight.
Gradually combine the hot mixture with the melted IVOIRE 35%, mixing in the center to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. Continue, adding the mixture little by little.
Mix using an immersion blender to form a perfect emulsion.
Add the larger portion of chilled cream and mix again.
Store in the refrigerator and leave to set, ideally overnight.
03
RED BERRY COMPOTE
- 115 g Strawberry purée
- 135 g Raspberry purée
- 25 g Glucose syrup
- 3 g Pectin NH
- 25 g Caster sugar
- 1 g Gelatine
Heat the fruit purées and glucose to 105°F (40°C). Add the pectin and sugar mixture. Bring to a boil. Soak then wring out the gelatine and add to the mixture.
Assembly and finishing
150 g Strawberries
Put a disk of sponge in a 14cm stainless steel ring lined with acetate. Halve the strawberries lengthwise and arrange around the ring so their cut side is pressed against the acetate. Arrange a small amount ofIVOIRE 35% and vanilla whipped ganache on the sponge and in between the strawberries. Add the diced strawberries, followed by some whipped ganache. Put a 12cm disk of sponge on top. Place some more whipped ganache on the sponge and use a palette knife to smooth out. Store in the refrigerator for a few hours, then turn the gateau out and remove the acetate. Add a few unevenly sized drops of red berry
compote and a chocolate decoration if you wish.