Sep 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Strawberries and Cream Entremet

Strawberries & Creme Entremet by Curtis McDonald

Genoise, jaconde, strawberry gelée, fromage blanc mousse and white chocolate namelaka by Curtis McDonald of Bluestem Brasserie in San Francisco, CA.

 

Yield: 22 servings

Curtis McDonald, Pastry Chef, Bluestem Brasserie, San Francisco, CA.

Genoise:

  • 26.8 oz/760 g whole eggs, room temperature
  • 22.57 oz/640 g granulated sugar
  • 1.76 oz/50 g glucose
  • 8 oz/224 g whole milk
  • 5.3 oz/150 g unsalted butter
  • 19.75 oz/560 g all-purpose flour, sifted

1. Combine the eggs, sugar and glucose in mixing bowl fitted with the whisk attachment and whisk until light in color and almost tripled in volume. 

2. In the meantime, warm milk and butter until butter is melted, set aside. Once egg mixture is ready, transfer to large bowl using bowl scraper and add flour, mixing in quickly yet gently using a ‘folding’ technique. Once flour is 75% incorporated, add milk and butter mixture, finish mixing to completion. Transfer to lined baking tray, rap on counter to remove large air bubbles, and then place directly into 350°F oven and bake until deep golden color and springs back at touch.

Jaconde:

  • 1.4 oz/40 g confectioners’ sugar
  • 0.7 oz/20 g ap all-purpose flour
  • 2.46 oz/70 g almond meal
  • 2.1 oz/60 g egg whites
  • 1.4 oz/40 g granulated sugar
  • 3 oz/85 g whole eggs, lightly beaten

1. Sift together dry ingredients and set aside.

2. Make a French meringue with egg whites and sugar. Once stiff, glossy peaks have formed, stream in lightly beaten whole eggs until incorporated. Fold in sifted dry ingredients using a spatula and spread onto lined baking tray. Place directly into 350°F oven and bake until cake springs back at touch.

Strawberry Gelée:

  • 0.28 oz/8 g sheet gelatin
  • 20.45 oz/580 g strawberry purée
  • 0.03 oz/1 g lemon zest
  • 2.1 oz/60 g granulated sugar
  • 1.2 oz/35 g cornstarch
  • 1.4 oz/40 g water

1. Bloom gelatin, set aside.

2. Combine purée, zest and sugar; heat on medium flame until simmering, add mixture of water and cornstarch, bring entire mix to boil and remove from heat. Stir in gelatin.

Fromage Blanc Mousse:

  • 8 liq oz/236 ml ice cold water, divided
  • 1 lb/454 g cream cheese, room temperature
  • 2.25 oz/64 g confectioners’ sugar
  • 2 1/4 tsp powder gelatin
  • 1 tsp lemon zest
  • 1 tsp vanilla paste

1. Set aside 2 Tbs of the cold water to bloom the gelatin in.

2. In mixing bowl fitted with paddle attachment, beat cream cheese and sugar until creamy and smooth. Heat remaining water to a simmer and dissolve bloomed gelatin in it. With mixer running on low speed, stream in warm water/gelatin mix, scrape down bowl and continue mixing, increasing speed every 30-45 second for about 4 minutes. Stop machine, scrape bowl, add zest and paste, switch to whisk attachment and mix on med-med high speed until mixture lightens up and starts to get thick.

White Chocolate Namelaka:

  • 0.12 oz/3.5 g sheet gelatin (silver)
  • 3.5 oz/100 g whole milk
  • 0.17 oz/5 g glucose
  • 0.14 oz/4 g vanilla paste
  • 6.3 oz/180 g white chocolate
  • 6.7 oz/190 g heavy cream

1. Bloom gelatin, set aside.

2. Heat milk, glucose and vanilla paste on medium heat until simmering; remove from heat and mix in bloomed gelatin. Pour over chocolate and, using immersion blender, blend until mixture is smooth. Blend in cold heavy cream using same immersion blender until just combined. Cast and cool.

Assembly:

  • Strawberry sauce
  • Micro lavender mint
  • Fresh strawberries

1. Place the genoise in a frame and top with the Strawberry Gelee. Chill until set.

2. Top gelee with the Jaconde. Spread the Fromage Blanc Mousse on top. Chill until set.

3. Cut dessert into 3” squares and serve with scoop of White Chocolate Namelaka and strawberry sauce. Garnish with fresh strawberries and micro lavender mint.

 

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