La vie en rose

Biscuit pâte à choux

In a saucepan, bring the milk and butter to the boil. Add the flour then mix over a low heat until the dough comes away easily from the sides. Place it in the bowl of a blast chiller with leaf. Stir to remove water vapor, gradually add eggs and yolks in three batches. Beat the egg whites until stiff, incorporating the sugar three times. The meringue is ready when it forms a "bird's beak". Incorporate it three times into the pâte à choux until obtaining a smooth and homogeneous mixture. Wrap a thin layer of biscuit in a 20 cm round band °C for 20-25 minutes and let cool.

Vanilla ganache

The day before, heat half the cream in a saucepan. Add the split and grated vanilla. Leave to infuse for about 10 minutes. Reheat the mixture before passing through the Chinese strainer. Pour over the chopped chocolate and gelatin mass. Mix to obtain a smooth ganache, adding the remaining cream. Leave to rest in a cool place for 12 hours.

Vanilla cream

In a saucepan, bring the milk and cream to the boil with the split and grated vanilla and leave to infuse off the heat and covered for about 10 minutes. Bring to the boil again and pass through a Chinese sieve. In parallel, in a cul-de-poule, whiten the yellows with the sugar and powdered cream. Pour the boiling mixture over. Let it boil for 2 minutes, stirring constantly, then add the butter and mascarpone.

Diplomatic cream

In a cul-de-poule mix the melted gelatine mass with the custard. Whip the ganache with an electric beater. Incorporate it three times into the vanilla custard mixture.

Aged strawberries

Wash and cut the strawberries. Arrange them on a plate and sprinkle them with sugar. Cover everything with a lid. Cook in a steam oven at 100°C for approximately 1 hour. and 15 minutes. Save the cooking juice to make the gel.

Strawberry gel

In a saucepan, bring the strawberry juice to the boil, then add the powders. Mix and let cool.

Strawberry jam

Macerate the strawberries by gradually adding the strawberry juice for about 30 minutes. Add the rest of the ingredients, mix and bring to the boil for 1 minute. Leave to cool.

Ruby cover

Melt the cocoa butter in a saucepan and then pour it over the chopped chocolate. Mix with the dye until a homogeneous mixture is obtained and store it at 35°C.

Assembly

Whip the ganache with an electric beater. Wash and dry the strawberries and cut them into thin slices. Gently remove the cookie circle. Arrange it in a new circle of the same diameter surrounded by a 3.5 cm strip of rhodium leaves BB35 Pavoni Italia. Mounting must not exceed 3.5cm in height. With a pocket, cover the biscuit with a thin layer of diplomatic cream and a layer of strawberry jam on top. All around, cover with a crown of cream, then smooth the edges with a small palette so that they are full. In the center of the cake, arrange the strawberries, the aged strawberries, the strawberry gel cubes and fill the spaces with strawberry jam. Grate the lime peel with a microplane. Top with cream to the height of the rhodiode and smooth the palette. Store in the freezer for about 4 hours. Whip the ganache with an electric beater. Cook the ganache on the bottom and edges of the La Vie en Rose KE080 Pavoni Italia mould. Place the insert in the center. Complete the ganache spaces and smooth to the palette. Place everything in the freezer for about 6 hours. Gently disassemble then spray the cake with a spray gun to cover it harmoniously. Leave to cool for 6 hours in a cool place before tasting.