Strawberry flower
Recipe by Peter Remmelzwaal
Ingredients
Sweet dough
360 g butter
170 g sugar
190 g blond cassonade sugar
3 g salt
45 g egg
3 g lemon zest
7 g baking powder
1 g carbonic acid
250 g flour T55
250 g flour T45
Almond paste (filling)
500 g almond paste
300 g creme patissier
Creme patissier
150 g sugar
600 g milk
150 g cream
2 g vanilla bean
45 g sugar
150 g egg yolk
50 g cornstarch
75 g butter
Lemon-Verbena
280 g lemon juice (100%)
8 g lemon verbena leaves
170 g sugar
140 g egg yolk
280 g egg
7 g gelatin powder
35 g water
200 g butter
Vanilla whipped
750 g cream (82%)
25 g glucose
8 g gelatin powder
40 g water
2 g vanilla
225 g white chocolate
Elderflower jelly
150 g elderflower syrup
90 g ginger beer
40 g lemon juice
3 g agar powder
Preparation
Sweet dough
Mix butter, sugar, salt and mix with the egg yolk until smooth. Add the flour and baking powder and mix it into a smooth dough. Cool down for 12hrs. Roll out the dough to a thickness of 8mm and cut with a flower cake ring.
Almond paste (filling)
Mix almond paste with creme patissier ( recipe nr. 3) until smooth. Divide a layer on top of the sweet
dough and bake at 180c for around 20 min.
Creme patissier
Mix sugar (2) with cornstarch and egg yolk. Bring the milk, cream, sugar and vanilla to a boil. Add the egg yolk mixture, bring to a boil under continues stirring. When boiled, cool down the mixture and add the soft butter around 40c. Cover with plastic and cool down completely.
Lemon-Verbena
Mix gelatin powder with cold water. Heat up the lemon juice, lemon verbena and half of the sugar until boil. Mix other half of the sugar with eggs and egg yolk. Add the puree to the eggs and stirr well. Heat up until 84c. Add the gelatin mixture. Cool down until 35c and add the soft butter. Use a hand blender to emulsify the cremeux until smooth. Cool down before use.
Vanilla whipped
Mix gelatine powder with cold water. Heat up the cream with vanilla until 70c. Add the glucose and gelatine mixture. Pour the hot cream on top of the chocolate and emulsify with a hand blender. Cool down the cream for at least 12hrs. Whip up the cream with a kitchen machine and whisk until a soft peak.
Elderflower jelly
Pour the syrup, ginger beer and lemon juice in a pan. Add the agar powder, stir well and bring to a boil for 30 seconds. Pour the liquid in a bowl and place in the fridge to cool down completely. When cold and set, pour in a mixer to blend a smooth jelly. Use a piping bag or bottle to make small dots between the strawberries.
Build up
- Flower cake ring (Tartellet ring) 16cm
- Prestige strawberries
- Cress
Follow the methods and steps written below the recipes. When the dough is baked, start with a layer of lemon cremeux on top of the dough in the center (120 gram). Whip up the white chocolate cream, pipe dots (piping bag with nozzle 14mm) on the sides of the cake (see pictures). Divide a layer of the creme patissier on top of the lemon cremeux, in the middle of the cake (note: u can also add a layer of almond sponges between the cremeux and creme patissier for a bite and more stability). Finish the cake with chocolate flower (use the same cake ring as where the cake is made with) and cut out the center with a cutter of 11cm. Fill the center with Prestige strawberries and pipe some dots of elderflower jelly in between. Decorate the cake with cress and lemon merengue dots.
Recipe for 3 pieces.
