@inspiredtotaste: Weak strawberry flavor gives me trust issues. 😒🍓 So this crémeux got strawberry confit concentrate + freeze-dried strawberry powder. Creamy. Sliceable. VERY strawberry. Basically strawberry ice cream with a pastry degree. I made it for the center of my Simpsons-inspired cereal-bowl entremets, but I’m pretty sure it deserves its own dessert next. SAVE THIS ONE ↓ STRAWBERRY CONFIT CONCENTRATE 210 g strawberry purée 34 g sugar 3.6 g pectin NH 6 g lemon juice 0.3 g citric acid tiny pinch fine salt Mix sugar + pectin. Warm purée to 40°C/104°F and gradually whisk in. Bring to a full boil for 20–30 seconds. Remove from heat; add lemon, citric acid + salt. Chill until set, then blend smooth. STRAWBERRY CRÉMEUX 150 g confit concentrate 36 g heavy cream 10 g whole milk 24 g egg yolks 5 g sugar 10 g glucose or invert sugar 2 g powdered gelatin, 200 bloom 10 g cold water 43 g white chocolate, 30–35% 13 g freeze-dried strawberry powder 7 g soft unsalted butter 2 g vanilla 0.8 g fine salt 10–15 light passes fresh nutmeg 1–2 drops strawberry emulsion, optional pink color, as needed Bloom gelatin in the cold water. Place white chocolate, strawberry powder, salt, nutmeg + color in a tall jug. Warm confit to 40–45°C/104–113°F. Heat cream, milk, glucose, vanilla + half the sugar until steamy. Whisk yolks with remaining sugar, temper, then cook everything to 82–84°C/180–183°F. Off heat, dissolve in gelatin and stir in warm confit. Strain over white-chocolate mixture, rest 1 minute, then immersion blend. Blend in butter + optional emulsion. Pipe into molds and freeze solid overnight. 🍓 Proceed with appropriately high strawberry expectations. #strawberryrecipe #pastry #dessertrecipe #pastrychef

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2026-09-02 09:29:13

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