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STRAWBERRY_NAPOLEON more with Strawberries

Caramelized Arlettes

Coconut Cream

Tri Star Strawberries

Tofu Ice cream


Almond Tofu 

Berry Napoleon

   step by step / ROUND

   step by step / LONG

Berry Soup, Fromage Blanc Sorbet

Strawberry Club

Strawberry Entremet

Strawberry Infusion

Strawberry Napoleon

Strawberry Shortcake

Strawberry Shortcake (step by step)

Strawberry Tart "Minute" 

Strawberry Tartare

Strudel Fraises des Bois

Tri Star Strawberry

Yogurt Pancakes

 | Arlettes| coconut cream | strawberry syrup | tofu ice cream | to SERVE |

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 THE PUFF PASTRY “ ARLETTE

- 1 kg AP flour

- 20 gm Salt

- 550 gm cold water

- 225 gm butter

- 2 lb butter

 

- 10 X (when rolling the dough

  
 COCONUT CREAM

- 240 gm 10 X

- 480 gm grated coconut

- 1200 gm whipped cream to soft peak

Mix sugar and coco. Fold in whipped cream. Season with Malibu.

 STRAWBERRY SYRUP
  • 1 kg 600 strawberries

  • 600 gm sugar

  • 1 orange

  • 3 vanilla beans

  • 20 gm corn starch + 20 gm cold water

Cut Straw berries in halves into the pot they are going to simmer for infusing.

Add the sugar ,sliced orange, Vanilla beans , gently combine all ingredients and let macerate for about 15 minutes, stirring time to time.

Cover with plastic wrap in the way of sealing the pot for pressure cooking.

Slowly bring the mixture to a boil and let simmer for another 15 minutes

Remove from flame and let cool still covered.

The next day strain the liquid through cheese cloth.

Bring back to the boil to add the starch/water solution to slightly thicken the sauce

 TOFU ICE CREAM

- 1 kg soft Tofu

- 250 gm condensed milk

served with

- reduction of balsamic vinegar

Blend Tofu and Condensed milk together until it show the same consistency as buttermilk.

Strain through very fine mesh.

When scooping onto plate , gently drizzle the reduced balsamic vinegar using a thin wooden skewer.

 
TO SERVE

- ARLETTE

- COCONUT CREAM

- FRESH STRAWBERRIES

- STRAWBERRY SYRUP

- TOFU ICE CREAM

- BALSAMIC REDUCTION

- FRESH MINT LEAF

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