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

Strawberry Fraisier with Vanilla Crème Mousse, Chocolate Maple Syrup Sauce and Orange Popping Pearls
Strawberry Fraisier with Vanilla Crème Mousse, Chocolate Maple Syrup Sauce and Orange Popping Pearls
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
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
Preparation
  • 1
    Short Pastry
  • 2
    Soften Butter
  • 3
    Whisk butter and sugar until combined
  • 4
    Add Egg
  • 5
    Slowly add flour and almond meal and mix in together
  • 6
    Make a sausage, sandwich with 2 baking paper and start rolling until thin
  • 7
    Set in freezer for 5 minutes
  • 8
    Cut and bake at 180°C for 15-16 minutes, 160°C if fan forced
  • 9
    Chocolate Maple Syrup sauce
  • 10
    Chop Chocolates
  • 11
    Heat up condensed milk and cream, bring to boil
  • 12
    Pour over cream and milk into chocolate
  • 13
    Mix in until melted
  • 14
    Vanilla Crème Patisserie
  • 15
    Mix in Crème Patisserie dessert mix with Vanilla bean paste and chilled water
  • 16
    Blend low for 1 minute
  • 17
    Give 3 minutes to rest
  • 18
    1 minute high blend
  • 19
    On a separate bowl, whip cream (400 ml) until hard peak
  • 20
    Slowly fold in the whipped cream into the crème pat mix
  • 21
    Put in pipping bag then chill
  • 22
    Caramel
  • 23
    Melt Caster sugar into pan while simultaneously stirring
  • 24
    Make a circular motion on top of silpat for garnish
  • 25
    Caramelized Walnut
  • 26
    Dip walnuts to caramel and hang to make a spike look
  • 27
    Sugar Glaze
  • 28
    Bloom gelatine sheet
  • 29
    Bring sugar and water to boil
  • 30
    Add gelatine and cooldown
  • 31
    Base
  • 32
    Combine crumbs from short pastry and add melted butter and press as cake base
  • 33
    Orange Popping Pearls
  • 34
    Mix calcium chloride with water and set aside
  • 35
    On a sauce pan, heat up orange juice and sugar. Cool down
  • 36
    Once cooled, mix in Alginate powder and sugar and add to orange juice
  • 37
    Mix together and wait until bubbles starts to clear
  • 38
    Using a syringe or dropper, slowly drop the syrup into the calcium chloride wait until it sets and scoop out.

Products Used in the Recipe

NESTLÉ Sweetened Condensed Milk Can 395g x 18

NESTLÉ Sweetened Condensed Milk Can 18 x 395g

NESTLE Arctic buttons 15kg

NESTLÉ Arctic Buttons (White Couverture Chocolate) 1 x 15kg

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