Jul 15, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Strawberry Blossom

Morand Dare's Strawberry Blossom.

Morand Dare, Top Ten Pastry Chef of 2016, presents his Strawberry Blossom.

 

Yield: 24 servings

Morand Dare, Executive Pastry Chef, New York Hilton Midtown, New York, NY.

Green Tea Roulade: 

  • 3.5 oz/100 g egg yolks
  • 9.8 oz/280 g granulated sugar, divided
  • 3.5 oz/100 g vegetable oil
  • 7 oz/200 g cake flour, sifted
  • 1 oz/30 g match green tea powder (preferably Paris Gourmet)
  • 0.5 oz/15 g baking powder
  • 0.21 oz/6 g salt
  • 5.3 oz/150 g orange juice
  • 8.8 oz/250 g egg whites

1. Whip the egg yolks with 8.8 oz/250 g sugar until light and fluffy. Add oil in a fine stream (as you do when making mayonnaise) to emulsify mixture. Sift dry ingredients together. Alternately add dry ingredients with liquids in three additions. 

2. Whip egg whites to soft peaks and slowly add remaining 1 oz/30 g sugar. Fold into batter and spread onto lined sheet pan. Bake at 400°F for about 6 minutes.

Strawberry Jelly: 

  • 0.09 oz/2.5 g gelatin leaves 
  • 4.2 oz/120 g strawberry puree
  • 0.7 oz/20 g granulated sugar

Soak gelatin leaves in cold water. Warm up strawberry puree and sugar; add gelatin, stirring to dissolve. Pour a layer about 1/8” thick into Flexipan  #2266 and freeze.

Yuzu curd:

  • 0.35 oz/10 g gelatin sheets 
  • 4 oz/115 g egg yolks 
  • 4 oz/115 g whole eggs
  • 6.3 oz/180 g granulated sugar 
  • 3.5 oz/100 g yuzu juice*
  • 4.9 oz/140 g unsalted butter

1. Soak gelatin sheets in cold water. 

2. Blanch egg yolks and eggs with a little of the sugar. 

3. Bring yuzu juice, remaining sugar and butter to a boil. Temper some of the liquid with the egg mixture; pour egg mixture over liquid and bring to a boil. Remove bloomed gelatin from water, squeeze out excess water and add to mixture. Allow to cool down. 

4. Pour curd over frozen Strawberry Jelly about ½” thick and return to freezer.  

*Note: not all yuzu juices have the same strength; I use All-Natural Yuzu Juice from Paris-Gourmet.

White Chocolate and Strawberry Mousse: 

  • 10.5 oz/300 g white chocolate 
  • 5 gelatin sheets 
  • 3.17 oz/90 g granulated sugar 
  • 2.6 oz/75 g egg yolks 
  • 19 oz/540 g heavy cream 
  • 5.3 oz/150 g strawberry puree

1. Melt white chocolate and soak gelatin sheets in cold water. 

2. Pour a little water in sugar (so that it resembles wet sand) and cook to 250°F (121°C). Pour over egg yolks and mix until light and fluffy.

3. Whip heavy cream to soft peaks.  

4. Heat up puree, add squeezed gelatin, and stir until dissolved. Add to the yolk mixture. Pour over chocolate and mix well until smooth. Let cool.  

5. Fold in whipped cream.

Rice Krispie Crackers:  

  • 7 oz/200 g 60% praline paste 
  • 3.5 oz/100 g Masago rice crackers*
  • 1.76 oz/50 g white chocolate, melted 

*Note: I use Masago rice crackers from Paris Gourmet.

Mix everything together, then roll out thinly between baking mats. Refrigerate and cut it to the same diameter as Flexipan mold #2266.

Paste for Macarons: 

  • 8.8 oz/250 g almond flour 
  • 8.8 oz/250 g confectioners’ sugar 
  • 3.17 oz/90 g egg white

Sift almond flour with confectioners’ sugar. Add egg whites and stir to form paste.

Italian Meringue: 

  • 8.8 oz/250 g granulated sugar
  • 2.1 oz/60 g water
  • 3.17 oz/90 g egg whites
  • Green food coloring
  • Black sesame seeds

1. Cook sugar and water together: when it reaches the boiling point, begin beating egg whites at medium speed with whisk attachment. When syrup reaches 244°F (118°C), pour it over meringue and mix until lukewarm. Add green food coloring as needed. 

2. Fold into paste mixture, then pipe macarons on a silicone baking mat and sprinkle with black sesame seeds. Let dry out 30 minutes and bake on a double sheet pan at 300°F (150°C) for 7 to 10 minutes, depending on size.

Pistachio Ganache:  

  • 0.17 oz/5 g matcha green tea powder 
  • 1.76 oz/50 g heavy cream 
  • 4.6 oz/130 g white chocolate, melted
  • 1 oz/30 g unsalted butter, room temperature

1. Bring green tea powder and cream to a boil. Cover and allow to cool down.   

2. At 95°F (35°C), add cream mixture to melted white chocolate and stir until emulsified. Add butter and mix well. Cover with plastic wrap and allow to crystallize overnight.

Gelatin Masse: 

  • 0.7 oz/20 g gelatin powder (200 bloom)
  • 4.2 oz/120 g water

Sprinkle gelatin over cold water and mix well.

Red Glaze: 

  • 5.3 oz/150 g water 
  • 10.5 oz/300 g granulated sugar 
  • 10.5 oz/300 g glucose 
  • 7 oz/200 g condensed milk 
  • 10.5 oz/300 g white chocolate 
  • 3.5 oz/100 g Gelatin Masse 
  • 1 oz/30 g strawberry fruit powder 
  • Red food coloring

Cook water, sugar and glucose to 217°F (103°C). Pour this syrup over condensed milk and white chocolate and mix well. Add Gelatin Masse, fruit powder and red coloring and mix well with an immersion blender. Cover well and refrigerate.

Assembly: 

  • Rounded white chocolate triangle 
  • Rolled fondant flower

1. Cut Green Tea Roulade with a 2” round cutter. Fill a 2 ¼” x 1 ½” Flexipan mold halfway with White Chocolate and Strawberry Mousse. Add the frozen Yuzu curd and Strawberry Jelly, pressing well, then add the  Rice Krispie Cracker and the Green Tea Roulade. Press well so the mousse will go all around the edge and to the top of the mold. Use a palette knife to smooth the top and freeze.

2. Fill up the macarons shells with Green Tea Ganache. In a double boiler or a microwave oven, melt the glaze to no more than 95°F (35°C). Mix well with an immersion blender, taking care not to add air, and then glaze the frozen cake. Decorate with a rounded white chocolate triangle a little bigger in diameter then the finished cake. Finish the top with the green tea macaron and a flower made of rolled fondant.

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