Strawberry Fraisier with Vanilla Crème Mousse, Chocolate Maple Syrup Sauce and Orange Popping Pearls

Nestlé Golden Chef's Hat Award 2018 National Finalists Dessert Recipe.
  • 4 portions

Ingredients

Ingredient

Unit

Quantity

Almond Crumb Base

 

 

Butter

g

120

Sugar          

g

60

Self Raising Flour

g

180

Egg

pc

1

Lemon Zest

tbsp

1

Almond meal

g

100

Chocolate Maple Syrup Sauce

 

 

Nestlé Sweetened Condensed Milk

g

100

Maple Syrup

g

100

Nestlé Continental Bitter Kibble Dark Couverture Chocolate

g

100

Nestlé Arctic Buttons

g

50

Cream

ml

50

Vanilla Crème Patisserie

 

 

Nestlé DOCELLO Crème Patisserie Dessert Mix

g

90

Chilled Water

ml

250

Vanilla Bean Paste

tsp

1

Cream

ml

400

Cream (For Topping)

ml

100

Caramel

 

 

Caster Sugar

g

100

Caramelized Walnut

 

 

Caramel

 

 

Walnut

pc

10

Sugar Glaze

 

 

Caster Sugar

g

100

Water

g

100

Gelatine Sheet

pc

1

 

 

 

Base

 

 

Crumbs (Short Pastry)

g

200

Butter, Melted

g

20

 

 

 

Orange Popping Pearls

 

 

Orange Juice

ml

100

Sugar, Caster

g

10

Alginate Powder

g

1

Sugar, Caster

g

10

Calcium Chloride

g

20

Water

L

1

Method

Short Pastry

  1. Soften Butter
  2. Whisk butter and sugar until combined
  3. Add Egg
  4. Slowly add flour and almond meal and mix in together
  5. Make a sausage, sandwich with 2 baking paper and start rolling until thin
  6. Set in freezer for 5 minutes
  7. Cut and bake at 180°C for 15-16 minutes, 160°C if fan forced

 

Chocolate Maple Syrup sauce

  1. Chop Chocolates
  2. Heat up condensed milk and cream, bring to boil
  3. Pour over cream and milk into chocolate
  4. Mix in until melted

 

Vanilla Crème Patisserie

  1. Mix in Crème Patisserie dessert mix with Vanilla bean paste and chilled water
  2. Blend low for 1 minute
  3. Give 3 minutes to rest
  4. 1 minute high blend
  5. On a separate bowl, whip cream (400 ml) until hard peak
  6. Slowly fold in the whipped cream into the crème pat mix
  7. Put in pipping bag then chill

 

Caramel

  1. Melt Caster sugar into pan while simultaneously stirring
  2. Make a circular motion on top of silpat for garnish

 

Caramelized Walnut

  1. Dip walnuts to caramel and hang to make a spike look

 

Sugar Glaze

  1. Bloom gelatine sheet
  2. Bring sugar and water to boil
  3. Add gelatine and cooldown

 

Base

  1. Combine crumbs from short pastry and add melted butter and press as cake base

 

Orange Popping Pearls

  1. Mix calcium chloride with water and set aside
  2. On a sauce pan, heat up orange juice and sugar. Cool down
  3. Once cooled, mix in Alginate powder and sugar and add to orange juice
  4. Mix together and wait until bubbles starts to clear
  5. Using a syringe or dropper, slowly drop the syrup into the calcium chloride wait until it sets and scoop out.