Wild Strawberry

Created by

level 3

The inspiration that guides my choice for the Taste assignment is sustainability.

The GenZ is attentive to the health of humans and the environment. Determined to challenge stereotypes, they are concerned about climate change and strive for a greener and more peaceful world. They do not disdain animal proteins but they certainly have a leaning towards a “vegetal switch”. Ecological awareness is strong in them, even in a political key, which also affects their way of shopping: more respectful of the environment even if they still have a low spending power. They have a strong sense of ethics and justice, they choose brands that do something for the planet, choose a short supply chain and use clean cultivation and production techniques (Clean Label). The ability to know how to put oneself in the shoes of others, to be compassionate, to know how to care for others, for the less fortunate are cornerstones of the GenZ, as well as the sense of respect and responsibility towards social and cultural norms and values. They buy products and services from those companies that will be able to demonstrate that they are genuinely and authentically "socially responsible". They prefer organic, sustainable food, they want to know exactly what they consume, they prefer fresh and innovative food. Greedy, yes, but healthy! They don't like to shop physically. Instead of going to the supermarket, they prefer delivery, perhaps from a farmer who delivers crates of km0 fruit and vegetables.

 

Recipe components

Wild strawberries financier

PreparationIngredients
Preparation

In a food processor mix the flour, starch, icing sugar and maltitol with 

Heat the egg white with the tremoline and the vanilla beans 

Add the egg whites mixture into the food processor - bring the butter and anhydrous butter to a boil 

Add the butter into the food processor 

Add the powders 

Add the chopped strawberries previously dusted with starch 

Spread on a silicone mat 

Bake at 165°C, 7,5 min

Ingredients
  • 15g
    flour w130
  • 6g
    potato starch
  • 17g
    powdered sugar
  • 11g
    maltitol
  • 1g
    Vanilla beans
  • 50g
    egg whites
  • 4g
    tremoline
  • 32g
    Butter 82% fat
  • 17g
    anhydrous butter
  • 47g
    almond powder
  • 1g
    baking powder
  • 48g
    wild strawberries

Almond and nibs crumble

PreparationIngredients
Preparation

Mix all the ingredients until a homogeneous mixture is obtained 

Spread on a micro perforated mat 

Sprinkle the pastry evenly with the nibs 

Cover with a micro perforated mat and bake at 150°C, 12 min

Ingredients
  • 54g
    Butter 82% fat
  • 22g
    caster sugar
  • 54g
    flour w130
  • 54g
    almond powder
  • 11g
    maltitol
  • 4g
    lemon zest
  • 50g
    caramelized nibs
  • 18g
    Cacao Barry® Or Noir Malagasy

Wild strawberries gelee

PreparationIngredients
Preparation

Rehydrate the gelatin with lemon juice 

Mix the strawberries with the sugar 

Melt the gelatin and add it to the mixture by mixing

Ingredients
  • 382g
    wild strawberries
  • 50g
    lemon juice
  • 60g
    caster sugar
  • 9g
    powdered gelatin (170 bloom)

Malagasky and wild strawberries ganache

PreparationIngredients
Preparation

Heat the cream to 50°C 

Add the strawberries and mix 

Filter and restore the liquids with milk 

Add the sugars and heat to 45°C 

Pour the liquids on the previously melted chocolate, emulsify 

Add soft anhydrous butter and emulsify - use at 30 ° C

 

Ingredients
  • 229g
    cream 35%
  • 213g
    wild strawberries
  • 49g
    glucose syrup DE 60
  • 33g
    dextrose
  • 352g
    Cacao Barry® Or Noir Malagasy
  • 123g
    anhydrous butter

Malagasky and wild strawberries mousse

PreparationIngredients
Preparation

Rehydrate the gelatin with water 

Add the gelatin to the ganache and emulsify 

Add the semi-whipped cream

 

Ingredients
  • 382g
    Malagasy ganache
  • 150g
    cream 35% fat
  • 3g
    powdered gelatin
  • 15g
    water

Assembly and finishing

Pipe the gelee in the mold and let it set, pipe the mousse and arrange the financier cut to size

Pipe the ganache and the gelee and arrange another layer of financier. Cup with the ganache and cool in the freezer

Cast the polycarbonate molds with pre-crystallized Malagasy chocolate

Pipe the mousse and insert the previously unmolded palet. Cap with the crumble and let set in the fridge