Strawberry petals

Making the recipe

For 20 pieces

Frozen puree without added sugar Les vergers Boiron Coconut

Frozen puree without added sugar Les vergers Boiron Strawberry

Frozen puree without added sugar Les vergers Boiron Lime

Ingredients

Butter – 180 g
T 55 Flour – 280 g
Ground almonds – 53 g
Icing sugar – 53 g
Salt – 0.5 g
Sugar – 57 g
Eggs – 45 g

Rub the flour and cubed butter together.
Add the icing sugar, ground almonds, salt and caster sugar.
Stir in the eggs and knead lightly.
Store in the fridge at +3°C, wrap and gently roll out.
Reduce to 3.5mm and cut.
Cook on Silpain: fan 2 at 155°C for 21 minutes, turning halfway through cooking.
Ingredients

Eggs – 93 g
Inverted sugar – 28 g
Sugar – 46 g
Ground almonds – 28 g
T55 Flour – 50 g
Baking powder – 3 g
Cream – 3 g
Butter – 37 g

Whisk the eggs with the inverted sugar and sugar.
Melt the butter.
Sift in the ground almonds, flour and baking powder and pour over the beaten eggs.
Add the cream and butter.
Spread 300g per ½ baking tray, bake at 180° C for 10 mins.
Ingredients

Frozen puree without added sugar Coconut cream – 150g
Frozen puree without added sugar Lime – 10g
Gelatin mass – 30 g
Whipping cream – 140 g
Sugar – 50 g
Water – 10 g
Egg whites – 37 g

Whip the cream.
Cook the sugar and water at 121°C and pour over the frothy egg whites.
Add the gelatin to the tempered meringue.
Once cooled to 50°C, add the whipping cream, coconut cream and lime puree.
Ingredients

Frozen puree without added sugar Strawberry – 170g
Frozen puree without added sugar Lime- 10g
Lemongrass stick – 4 g
Sugar – 18 g
NH 325 Pectin – 3 g
Agar-Agar – 1 g
Gelatin mass – 5 g

Heat the strawberry puree to 60°C and infuse the chopped lemongrass for 5 minutes.
Strain and add the sugar, pectin and agar-agar mix.
Bring to the boil, then add the lime puree and gelatin mass.
Leave to stand for at least 4 hours and mix before use.

Alexis BEAUFILS

Alexis Beaufils is a renowned French pastry chef, recognized for his exceptional talent and creativity in the field of patisserie.
His passion for the art of sweets has earned him a reputation for combining traditional techniques with modern influences.

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