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 TRI STAR STRAWBERRY more with Strawberries

 

 

PETIT BEURRE CRUMBLE
 

 TRI-STAR LOCAL STRAWBERRIES

 

LEMON VERBENA SORBET

 

 

 

 

 

 

 

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
 

 | Cookie Petit Beurre | Lemon Chibouste | Strawberry Syrup | Lemon Verbena Sorbet |

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 COOKIE PETIT BEURRE
 

- 950 Gm All purpose Flour

- 450 gm Confectioners Sugar

- 550 gm Blanched Almond Flour

- 550 gm Soft Butter

   _____________

- 450 gm Cold Butter

- Mix by hand flour / sugar / almond flour and butter until “sablé”

- Pass through a fine sieve or tamis.

- Spread the crumble over a tray and cook at 300 F until golden brown.

- Let cool completely.

- Pulverize this cooked dough in robot coupe.

- In the mixing bowl using the paddle attachement, add the second amount of butter (cold) and let work until "sable"

 
 LEMON CHIBOUST
   - 190 gm Lemon Juice

  - 125 gm Heavy cream

  - 8 egg yolks

  - 50 gm Sugar

  - 25 pastry cream powder

  - 8gelatin leaves

  - 8 egg whites

  - 125 gm Sugar

  - 25 gm light corn syrup

Make the pastry cream using the five first ingredients.

Add the gelatin before the boiling point

With the three last ingredients, make a meringue,” Italienne” technique.

Fold the meringue into pastry cream.

 
 STRAWBERRY SYRUP

 

1kg600 TriStar Strawberries

600 gm sugar         

1 orange         

3 vanilla beans         

____cornstarch + ____Water

- Cut strawberries in halves

- Macerate for 10 minutes with sugar, orange slices and vanilla in a bowl

-  Cover with plastic wrap and seal well

- Cook like in a pressure cooker but over low heat fro about 20 minutes'

- Strain the cooking liquid in pot and put back on the stove

Bring the syrup to the boil and add the water / starch solution to slightly thicken.  

 
 LEMON VERBENA SORBET

- 200 grs sugar

- 200 grs water

- 1 bunch lemon verbena

- 2 lemons juiced

- 1/8 liter Pellegrino

- 1 Egg white

Bring water and sugar to a boil

Add lemon verbena

Let cool, blend for 10 seconds and strain

Add Pellegrino, egg white and turn

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