Baguette

Making the recipe

15 portions

Frozen puree without added sugar Strawberry

CONDENSED MILK

Ingrédients

Whole milk – 400g
Granulated sugar – 125g
Salt – 1g

Mix all the ingredients in a saucepan at medium heat until the sugar is dissolved.
Reduce the heat and leave to cook gently for about 40 minutes, stirring regularly to prevent burning.
Do this until the mixture is reduced by half.
Leave to cool down.
CONDENSED MILK MOUSSE

Ingrédients

Condensed milk – 130g
Whipping cream(1) – 110g
Salt – 1g
Silver gelatin leaf – 2
Whipping cream(2) – 150g

Soak the gelatin in cold water for 15 minutes.
Using a whisk, beat the cream(1) until soft peaks form.
In a saucepan, heat the condensed milk, the salt and the cream.
When the mix is hot, remove from the heat and add the soaked gelatin.
Pour into a mixing bowl and leave to cool at room temperature.
In two or three times, add the whipped cream(2) to the mix until it gets homogeneous.
Pour it into a piping bag.
STRAWBERRY AND BLACK PEPPER GEL

Ingrédients

Strawberry puree without added sugar* – 200g
Water – 33g
Lemon juice – 28g
Granulated sugar – 43g
Yellow pectin – 3g
Inverted sugar – 24g
Agar-agar – 3g
Black pepper – to taste

In a saucepan, heat the puree, lemon juice, inverted sugar and black pepper to 40°C.
Weigh out the sugar, pectin jaune and agar-agar together.
For smaller quantities of these powders, recommend using a microscale.
Mix with a whisk until fully incorporated.
Then bring to boil for one minute.
Use a hand blender to mix it fully.
Then leave to cool in the fridge.
STRAWBERRY AND BLACK PEPPER COMPOTE

Ingrédients

Strawberry and black pepper gel – 300g
Fresh cut strawberries – 100g

Cut the strawberries into cubes and incorporate them into the gel.
Fill the silicon mould with the mix and freeze.
GLUTEN-FREE HAZELNUT DACQUOISE

Ingrédients

Egg whites – 100g
Granulated sugar – 100g
Roasted hazelnut flour – 85g

Roast the hazelnut flour for 10 minutes at 160°C, then leave it to cool down.
Cover a tray with baking paper.
For the meringue, beat the egg whites at medium speed in a mixing bowl.
Add the sugar gradually in 4 or 5 steps.
Ensure that the sugar is dissolved properly between each addition.
Then, blend the hazelnut flour slowly into the mix with a spatula.
Pour the mixture onto the tray covered with baking paper and spread it out evenly.
Bake at 160°C for about 9 to 12 minutes
Leave it to cool at room temperature and cut it into the shape needed for the mould.
SPRAYING MIXTURE FOR THE BAGUETTE

Ingrédients

White chocolate – 200g
Cocoa butter – 200g
Brown and white Fat-soluble colour powder – 1g
*contains naturally occurring sugars

Melt the white chocolate and the cocoa butter together in a bain-marie.
Use a hand blender to make sure the mix is smooth.
Add the colouring powder and mix again.
Strain before use.

Presentation

1. Put the silicon mould on a tray.
With a piping bag, fill the mold halfway with the condensed milk mousse.
2. Insert the half sphere of strawberry and black pepper compote.
3. Add the pre-cut sponge and press it until the mousse pops up.
Remove the excess mousse.
4. Put the mould in the freezer.
5. Unmould the cake.
6. Using a skewer, dip the cake into a white chocolate glaze at 35°C
and then freeze it.
7. Using a chocolate gun, spray the brown mix to give a roasted texture.
8. Finish by adding some sea salt on top and let it defrost in the fridge
before serving.