Annabel

Created by

level 3

Topic: #LOCALLOVE

Flavors: Yorkshire Strawberry Confit, Zephyr caramel, Tonka & Vanilla Mousse, Tarragon Crémeux, Yorkshire Madeleine Tarragon Sponge, Reconstituted Quinoa & Strawberry Crumble, Tarragon Micro Sponge

I was inspired by a local producer whose farm is only 7 miles from my home. Annabel’s Deliciously British produces some of the best strawberries in the UK. I wanted to pair this with chocolates to make a light fresh patisserie.

The core flavours are Strawberries and Tarragon. The strawberries coming from a farm 7 miles from my house and the tarragon grown in my garden.

Recipe components

Vanilla and tonka crumble

PreparationIngredients
Preparation

Mix ingredients on Kitchen aid until a crumble consistency.

If necessary, push through a mesh tray.

Spread out onto silpats, freeze 10 mins, and bake at 150ºC for 15 minutes until lightly golden brown, stirring halfway through.

Cool and blend to crumbs (quite fine)

Ingredients
  • 200g
    cold unsalted butter
  • 150g
    caster sugar
  • 50g
    trehalose
  • 220g
    A.P. flour
  • 50g
    ground almonds
  • 3g
    baking powder
  • 1pod(s)
    Vanilla seeds
  • 1piece(s)
    lemon zest
  • 3piece(s)
    Tonka beans

Reconstituted quinoa & strawberry crumble 2

PreparationIngredients
Preparation

Melt white chocolate and butter and combine, add all remaining ingredients, mix well, sheet out, freeze and cut.

Ingredients
  • 200g
    Vanilla tonka crumble
  • 60g
    Puffed roasted quinoa
  • 15g
    Freeze dried strawberries
  • 1piece(s)
    Tonka bean

Yorkshire tarragon madeleine sponge

PreparationIngredients
Preparation

Melt together the butter and honey, add rapeseed oil and leave to cool to around 35-40ºC.

Whisk together the eggs and sugars and salt on the stand mixer until doubled in volume. Sift together the flour and baking powder.

Gently fold the flour into the egg mixture being careful not to lose any volume.

Pour the melted butter down the side of the bowl so it floods the top of the mixture, then mix in lightly with a spatula together with the tarragon & lemon zest.

Bake in a flexipan entremets baking mat at 180ºC for 7 minutes.

Remove and cool and invert and place inside greased metal frame.

Ingredients
  • 104g
    butter
  • 130g
    rapeseed oil
  • 78g
    honey
  • 286g
    eggs
  • 91g
    caster sugar
  • 26g
    trehalose
  • 72g
    light brown sugar
  • 0.7g
    fine salt
  • 234g
    A.P. flour
  • 5g
    baking powder
  • 24g
    chopped tarragon
  • 2piece(s)
    lemon zest

Tarragon crémeux

PreparationIngredients
Preparation

Blanch tarragon in generous amounts of boiling water for 30 seconds, shock in ice water, drain.

Bring the milk to the boil, add together with tarragon in blender and blend on full speed for 1 minute until smooth.

Add trehalose and mix again briefly.

Pass through a fine sieve.

Melt white chocolate and emulsify tarragon cream onto chocolate in 3 additions.

Transfer to a jug and blend again, then blend in mascarpone and vanilla.

Finally blend in cold cream & mould on top of madeleine sponge.

Ingredients
  • 100g
    Tarragon picked leaves
  • 270g
    whole milk
  • 30g
    trehalose
  • 50g
    mascarpone
  • 1piece(s)
    Vanilla seeds
  • 200g
    whipping cream
  • 56g
    gelatine mass

Zephyr caramel, tonka & vanilla mousse

PreparationIngredients
Preparation

Bring milk, vanilla & tonka to simmer.

Clingfilm pan and infuse for 15 minutes.

Melt the chocolate in the microwave.

Reheat the infusion to simmering, add gelatine mass, stir through until melted and pass through a fine sieve.

Emulsify onto melted Zephyr caramel in three additions, blend with stick blender until silky smooth.

Cool to 35ºC and fold through whipped cream in two additions.

Add on top of tarragon crémeux.

Ingredients
  • 250g
    whole milk
  • 1piece(s)
    Vanilla pod
  • 3piece(s)
    Tonka bean
  • 400g
    whipping cream
  • 56g
    gelatine mass

Yorkshire strawberry confit

PreparationIngredients
Preparation

Make a puree with 240g of strawberries.

Bring the puree to 40ºC.

Whisk together the NH pectin with the caster sugar and whisk into the puree. Boil for 2 mins.

Whisk in the atomised glucose and then fresh strawberries, return to the boil.

As soon as mixture reaches the boil remove from heat and whisk in the tartaric acid solution and tip onto a baking sheet and chill.

Ingredients
  • 240g
    Yorkshire berries - grown by pure honeyberry farm in Yorkshire
  • 180g
    caster sugar
  • 750g
    ripe strawberries
  • 60g
    atomized glucose
  • 8g
    NH pectin
  • 35g
    gelatin solution
  • 5g
    tartaric acid solution

Clear vanilla spray glaze

PreparationIngredients
Preparation

Heat together to around 80-90ºC, blend and spray through a spray gun/air brush to a thin coating on the strawberry confit layer.

Ingredients
  • 800g
    NH pectin
  • 80g
    water
  • 1piece(s)
    Vanilla pod

Tarragon micro sponge

PreparationIngredients
Preparation

Blanch the tarragon in boiling water for 30 seconds and refresh in an ice bath. Drain well.

Blend the blanched tarragon, egg yolks and whites until smooth, add the dry ingredients and blend again briefly. Cool over an ice bath.

Charge 500g mix into a cream whipper.

Half fill plastic cups cut underneath, cook for 45 seconds in batches of 3 turn upside down to cool.

Ingredients
  • 157g
    egg white
  • 100g
    Egg yolk
  • 50g
    Yorkshire Honey
  • 30g
    A.P. flour
  • 11g
    baking powder
  • 100g
    Fresh tarragon
  • 1g
    salt

Assembly and finishing

Invert the madeleine sponge cake onto a tray.

Pipe tarragon mousse and set.

Pipe whipped ganache and set.

Pipe strawberry confit and set.

Spray with clear vanilla spray.

Add a dice of fresh strawberry.

Add torn pieces of microwave sponge.

Add white chocolate sticks and butterflies.