The Creations

Individual pastries

Wild strawberry

Descriptive diagram

Wild strawberry cheesecake

Cheesecake cream

Cream
Sugar
Egg yolks
Gelatine
Cream cheese
Butter
Cocoa butter
White chocolate

260g
65g
130g
10,8g
470g
25g
25g
75g

Make a crème anglaise: heat the cream, sugar and egg yolks to 83°C. Add the softened gelatine then pour the mixture over the cream cheese with the white chocolate, butter and cocoa butter. Blend.

Wild strawberry compote

PONTHIER wild strawberry purée
PONTHIER raspberry purée
Invert sugar
Sugar
Pectin NH
Lemon juice

250g
50g
20g
50g
8g
10g

Heat the PONTHIER fruit purées, lemon juice and invert sugar to 45°C. Combine the sugar and pectin, then add to the fruit purée mixture. Bring to the boil.

Wild strawberry cream

PONTHIER wild strawberry purée
PONTHIER passion fruit purée
Pouring crème fraîche
Mascarpone
Gelatine
White chocolate

90g
60g
150g
50g
4g
125g

Bring the crème fraîche and mascarpone to the boil. Pour over the white chocolate and softened gelatine. Add the PONTHIER fruit purées and blend.

Crunchy coconut shortbread (Part 1)

Flour
Ground almonds
Sugar
Baking powder
Butter
Salt
Egg yolks

225g
105g
105g
6g
195g
6g
60g

Combine all the ingredients and cook for 25 minutes at 150°C, stirring occasionally. Leave to cool.

Crunchy coconut shortbread (Part 2)

White chocolate at 35°C
Hazelnut praline
Puffed rice
Cornflakes
Crystallised coconut

610g
36g
90g
90g
750g

Combine the part 1 mixture with the part 2 ingredients.

Assembly

Half-fill a Savarin flexipan with coconut shortbread, top with cheesecake cream and freeze. Fill a 2nd flexipan 3/4 full with wild strawberry cream, top with wild strawberry compote and freeze. Turn out and assemble the 2 Savarins to form a doughnut shape, spray with white chocolate and cocoa butter mix. Garnish with a fresh wild strawberry.