LA VIE EN ROSE

Biscuit pâte à choux

In a saucepan bring milk and butter to a boil.

Add the flour then stir over low heat until the dough is easily detached from the walls.

Put it in a batter's bowl with leaf.

Stir to remove water vapor, then gradually add eggs and egg yolks in three times.

Beat the egg whites until stiff, adding the sugar three times.

The meringue is ready when it forms a "bird's beak".

Incorporated it three times in the pâte à choux until a smooth and homogeneous mixture is obtained.

Wrap a thin layer of biscuit in a round band of 20 cm X3920 Pavoni Italia.

Add the strawberries cut in half in the dough, then bake in the oven at 165°C for 20-25 minutes and let cool.

Vanilla ganache

The day before in a saucepan heat half the cream.

Add the vanilla chopped and grated.

Leave to infuse for about 10 minutes.

Heat the mixture again before switching to the Chinese strainer.

Pour over the chopped chocolate and gelatin.

Mix to obtain an homogenous ganache incorporating the remaining cream.

Leave to cool for 12 hours.

Vanilla custard cream

In a saucepan bring to a boil the milk and cream with the vanilla split and grated and leave in infusion out of the heat and covered for about 10 minutes.

Bring it back to the boil and switch to the chinese strainer.

In parallel in a cul de ppule whiten the yellow with sugar and cream powder.

Pour over the boiling mixture.

Let it boil for 2 minutes stirring constantly then add butter and mascarpone.

Diplomatic cream

In a cul de poule mix the melted jelly mass with the custard.

Whip the ganache with an electric beater.

Incorporate it in three times in the mixture of vanilla custard.

Aged strawberry

Wash and cut strawberries.

Place them in a dish and sprinkle with sugar.

Cover with a lid.

Bake in a steam oven at 100°C for about 1 hour and 15 minutes.

Store the cooking juice to make the gel. 

Strawberry gel

In a saucepan bring to the boil the strawberry juice, then add the powder.

Stir 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.

Allow to cool. 

Ruby cover

In a saucepan melt the cocoa butter, then pour it on the chopped chocolate.

Mix with the dye until a homogeneous mixture is obtained and store it at 35°C.

Assembly

Beat the ganache with an electric beater.

Wash and dry the strawberries and cut into thin strips.

Gently remove the cookie circle.

Place it in a new circle of the same diameter surrounded by a strip of rhodoid leaf of 3,5 cm BB35 Pavoni Italia.

The mounting shall not exceed 3,5 cm in height.

With a pocket cover the biscuit with a thin layer of diplomatic cream and over a layer of strawberry jam.

All around cover with a crown of cream then smooth the edges with a small platte so as to have full contours.

In the middle 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.

Complete with cream to the rhodoid and smooth to the palette.

Keep in the freezer for about 4 hours.

Assemble the ganache with an electric beater.

Cook the ganache on the bottom and adges of the mould Pavoni Italia "La Vie ev Rose KE080".

Place the insert in the middle.

Complete the ganache spaces and smooth the palette.

Place everything in the freezer for about 6 hours.

Gently disassemble then spary the cake with a gun so as to cover it harmoniously.

Let cool 6 hours before tasting.