

Strawberry Fraisier with Vanilla Crème Mousse, Chocolate Maple Syrup Sauce and Orange Popping Pearls
- 4 Portions
-
high
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
- Soften Butter
- Whisk butter and sugar until combined
- Add Egg
- Slowly add flour and almond meal and mix in together
- Make a sausage, sandwich with 2 baking paper and start rolling until thin
- Set in freezer for 5 minutes
- Cut and bake at 180°C for 15-16 minutes, 160°C if fan forced
Chocolate Maple Syrup sauce
- Chop Chocolates
- Heat up condensed milk and cream, bring to boil
- Pour over cream and milk into chocolate
- Mix in until melted
Vanilla Crème Patisserie
- Mix in Crème Patisserie dessert mix with Vanilla bean paste and chilled water
- Blend low for 1 minute
- Give 3 minutes to rest
- 1 minute high blend
- On a separate bowl, whip cream (400 ml) until hard peak
- Slowly fold in the whipped cream into the crème pat mix
- Put in pipping bag then chill
Caramel
- Melt Caster sugar into pan while simultaneously stirring
- Make a circular motion on top of silpat for garnish
Caramelized Walnut
- Dip walnuts to caramel and hang to make a spike look
Sugar Glaze
- Bloom gelatine sheet
- Bring sugar and water to boil
- Add gelatine and cooldown
Base
- Combine crumbs from short pastry and add melted butter and press as cake base
Orange Popping Pearls
- Mix calcium chloride with water and set aside
- On a sauce pan, heat up orange juice and sugar. Cool down
- Once cooled, mix in Alginate powder and sugar and add to orange juice
- Mix together and wait until bubbles starts to clear
- 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 Continental Bitter Kibble (Couverture Chocolate) 15kg x 1
