Chavroux espuma, strawberries and chocolate sponge cake
Serves: 4
Cooking Time: 5 min
Type of dish: Dessert
Preparation Time: 20
Cuisine: French
70 g Chavroux
40 g cream
25 g milk
20 g icing sugar
150 g strawberry purée
20 g icing sugar
25 g isomalt
5 g glucose
80 g strawberry purée
20 g sugar syrup
0,8 g kappa
80 g almonds
80 g sugar
4 eggs
30 g cocoa powder
20 g oil
strawberries
1 lemon
2 butter waffle
mint or lime cress
Espuma of Chavoux:
Mix the Chavroux, cream, milk and icing sugar. Put in a siphon and load a nitrogen cartridge.
Strawberry Crispy:
Mix the strawberry puree, icing sugar, isomalt and glucose in the Thermomix. Cook 10' at 80° C. Allow the mixture to rest in refrigerator for at least 6 hours. Smear the mixture evenly on a silpat mat and dry at 50 to 60 ° C.
Fluid gel strawberry:
Mix the strawberry coulis, sugar water, kappa and bring to a boil. Allow the mixture to gel. Blend until smooth.
Strawberries:
Cut the strawberries into pieces.
Chocolate sponge cake:
Mix raw almonds with sugar until smooth in the Thermomix. Put in the eggs one by one. Add cocoa powder and oil. Mix. Strain, put in a siphon and load with 3 nitrogen cartridges. Allow the batter to rest in refrigerator for at least 6 hours, preferably 24 hours rest. Take a cardboard or Styrofoam cup and cut a cross in the bottom. Fill the cup with half full with the batter. Bake in the microwave for 50 to 60'' at 900 watts. Let cool upside down on a wire rack. Then remove the cup.
Butter Waffle:
Break the butter waffles into pieces. Blend it.
Dressage:
Pipe some espuma in the middle of a plate. Arrange the remaining ingredients around. Finish with some grated zest of lime, lime cress or mint leaves.
Mix the Chavroux, cream, milk and icing sugar. Put in a siphon and load a nitrogen cartridge.
Strawberry Crispy:
Mix the strawberry puree, icing sugar, isomalt and glucose in the Thermomix. Cook 10' at 80° C. Allow the mixture to rest in refrigerator for at least 6 hours. Smear the mixture evenly on a silpat mat and dry at 50 to 60 ° C.
Fluid gel strawberry:
Mix the strawberry coulis, sugar water, kappa and bring to a boil. Allow the mixture to gel. Blend until smooth.
Strawberries:
Cut the strawberries into pieces.
Chocolate sponge cake:
Mix raw almonds with sugar until smooth in the Thermomix. Put in the eggs one by one. Add cocoa powder and oil. Mix. Strain, put in a siphon and load with 3 nitrogen cartridges. Allow the batter to rest in refrigerator for at least 6 hours, preferably 24 hours rest. Take a cardboard or Styrofoam cup and cut a cross in the bottom. Fill the cup with half full with the batter. Bake in the microwave for 50 to 60'' at 900 watts. Let cool upside down on a wire rack. Then remove the cup.
Butter Waffle:
Break the butter waffles into pieces. Blend it.
Dressage:
Pipe some espuma in the middle of a plate. Arrange the remaining ingredients around. Finish with some grated zest of lime, lime cress or mint leaves.