For 8 people
- 45g Sugar
- 50g egg whites
- 35g egg yolks
- 45g flour
- Beat the egg whites, gradually adding the sugar until fluffy.
- Towards the end of the mixing turn the speed to low
- Add the flour gently.
- Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.
CRÈME MOUSSELINE(210g butter Cream + 210g cream patisserie)
For the cream patisserie:
- Crème pâtissière
- 250ml milk
- 1 yolk
- 50g sugar
- 25g custard powder
- ½ vanilla pod
- Heat the milk with the vanilla.
- Beat the egg yolk and sugar together and add in the custard powder.
- When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
- Pour all of the mixture back in the pan and cook until boiling.
- Discard and cover well with a cling film and keep it at room temperature.
For the Butter Cream:
- 125g Sugar
- 1 egg
- 212g of butter
- Put water and sugar to bake at 121°.
- Remove and pour on the beaten egg yolk at full speed.
- Add butter in small pieces until the mixture becomes creamy smooth.
- Mix the custard in a bowl with a whisk and add the butter cream.
- 35g water
- 35g sugar
- 15g brandy raspberry
- Cut the cake into 2 through the middle
- Wet the first piece with the syrup
- Spread a thin layer of cream mousseline about 1/3 on top.
- Wash and remove stems from the strawberries and add them.
- Spread cream again filling the gaps
- Place the second piece of biscuit. Moisten with the rest of syrup
- Smooth with cream and let it firm
- Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
- Garnish with fresh strawberries
For the pastry puffs:
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
- 1/2 cup whole milk
- 1/2 cup water, plus more as needed
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
For the strawberry mousse:
- 2 tablespoons water
- 1 (1/4-ounce) packet unflavored gelatin
- 8 ounces strawberries, washed, hulled, and cut into large dice
- 2 tablespoons granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 cup heavy cream
- Powdered sugar, for dusting
For the pastry puffs:
- Heat the oven to 220°C and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.
- Heat the butter, milk, measured water, sugar, and salt in a medium, nonreactive saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated.
- Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
- With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
- Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart.
- Dip your finger in the bowl of water and smooth the top of each mound.
- Place the baking sheet in the oven, reduce the temperature to 180°C, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely. Meanwhile, make the strawberry mousse.
For the strawberry mousse:
- Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
- Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
- Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
- Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 2 to 3 minutes.)
- Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined. Add the remaining whipped cream and stir until just combined and no streaks of white remain. Transfer the mixture to a large resealable bag and set it aside.
- Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar. Serve immediately.