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- Coco-Strawberry Soft Biscuit-

Méthodes

 

For 10 individual mini tarts

 

Utensil

Oval stainless steel moulds, 12cm long

 

 

Composition

 

  • Mint pastry cream, to be prepared the previous day
  • Coco Dacquoise
  • Chantilly mascarpone

 

 

Mint pastry cream

  • 25 leaves of fresh mint
  • 20 cl milk
  • 50g sugar
  • 25g egg yolk
  • 25g Maïzena flour

 

The day before, scissor the fresh mint and brew it in milk in the refrigerator.

The next day, filter the milk and bring to a boil with half of the sugar.

Blanch the other half of the sugar with the yolks and starch and incorporate the hot milk. Let boil for 3 minutes.

Put away on a plate and in the refrigerator.

 

Coco Dacquoise

  • 180g egg white
  • 140g sugar
  • 90g grey almond powder
  • 70g icing sugar
  • 50g grated coconut
  • 25g flour

 

Raise the whites with the sugar until firm.

Mix the almond powder, the icing sugar and the coconut together and incorporate to the previous preparation delicately, then add the flour.

Raise a spiral in each mould, from the outside and towards the inside, using a pastry bag with a 0.8cm smooth nozzle.

Bake for 15 minutes at 165°C.

Once cooled, unstick the biscuits withy the tip of a knife and unmould.

 

 

Chantilly mascarpone

  • 50g mascarpone
  • 300g cream
  • 35g sugar

 

Raise the cold preparation in a mixer.

 

 

Dressing

Poach a small amount of mint pastry cream on the Dacquoises and raise tips of Chantilly on the cream with a 1cm pastry bag, leaving some space for the fresh strawberries.

Finish the décor with some mint leaves.

 

Member author
Pascal LAC

Adored by the gourmets of Nice, Pascal Lac is without equal in his command of « taste ». With neither hesitation nor pretence, he exalts fruit, worships texture and glorifies chocolate. True merchant of happiness, each of his creations is an invitation to travel. [...]

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