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

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.