Strawberry petals

Making the recipe

For 20 pieces

Coconut cream without added sugar

Frozen puree without added sugar Strawberry France

Frozen puree without added sugar Lime

SHORTBREAD

Ingrédients

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.
MADELEINE SPONGE

Ingrédients

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.
COCONUT MOUSSE

Ingrédients

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.
STRAWBERRY CONFIT WITH LEMONGRASS

Ingrédients

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.

Assembly

Cut out the cold shortbread using a custom-made cookie cutter.
Pipe the coconut mousse into the thermoformed petal moulds and fill with the cut madeleine sponge.
Once chilled, remove from the mould and dip in finely grated coconut.
Place on the cooked shortbread and add the strawberry compote in the centre.
Decorate with coconut shavings and purple oxalys flowers.

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.