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Crepe gateau & compote of strawberries with honey
FOR THIS RECIPE
- 3 aluminium pie moulds Ø 15 cm, 18 cm and 23 cm.
- 1 rigid disc, made of cardboard or metal, Ø 23 cm.
- For 4 servings
1/ Patisserie cream (uncooked)
- 50 g of flour
- 5 g potato starch
- 100 g of egg yolk
- 25 g crystal sugar
- 1 gousse de vanille Bourbon
- 325 g milk
- 40g melted butter
Sift the flour with the starch.
Whisk the yolks with the sugar until they are barely blanched.
Add the powders and whisk until homogenized. Split the vanilla pod in half and scrape it out. Pout it with the grains into the milk then add the butter and boil.
Slowly pour the milk (warmed in advance) over the yolk mixture while stirring.
Film and set aside hot (oven at 40°C).
- 150 g egg white
- 75 g crystal sugar
- 20 g lemon juice
In a bowl, put the egg whites for whisking in the electric mixer. As soon as the whites being to froth, add the sugar in a fine drizzle and whisk again.
Add the lemon juice immediately.
3/ Strawberries and honey compote
- 300 g unsweetened Mara des Bois strawberry puree
- 15 g cream powder
- 40 g of sugar
- 100 g Bellanger honey
- 650 g fresh Mara des Bois strawberries
- 20 g cream of strawberries
In a saucepan, cook the strawberry puree, cream powder and sugar, whisking well for 3 minutes at the boil.
Pour the honey into another saucepan to heat it, then place the fresh strawberries and cream of strawberries on high heat.
Stop before compoting, in order to keep pieces of strawberries.
Then add the cooked strawberry puree and then 10% of the cut raw strawberries
4/ Crepe gateau
Mix ¼ of raw pastry cream with the meringue and stir with a spatula gently until homogenized. Be sure to stir constantly.
Add a second ¼ of raw cream and homogenize again then pour the rest and finish mixing.
Generously butter your three aluminium moulds and set aside in the refrigerator.
When the butter has hardened (about 30 minutes), take out the moulds and pour 150 g of the mixture into the 15 cm mould, 190 g into the
18 cm and 230 g in the 23 cm.
Bake at 225°C until the pancakes are golden brown (be careful, the 15 cm will be cooked before the others).
On your rigid cardboard or metal disc, demould the 15 cm mould, then the 18 cm and finally the 23 cm. Be sure to centre all three on each other.
Lay out everything using very stretched cling film, in order to form a perfect and smooth dome and let it cool.
Photos ©Christophe Bornet
OUR SMALL STEPS
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.