Egg-straw delicious

Ingredients

Strawberry insert

Strawberry high fruit compote 250 g

Lime 1

Mint 1

Sugar 35 g

Pectin 8 g

Sweet dough

Butter 150 g

Icing sugar 90 g

Almond powder 40 g

Eggs 50 g

Salt 5 g

Flour 250 g

Biscuit

Almond powder 150 g

Icing sugar 150 g

Egg 150 g

Flour 40 g

Butter 30 g

Egg whites 135 g

Caster sugar 40 g

Lime 1

Crispy

Lace crepes 120 g

White chocolate 120 g

Praline 100 g

Cashew nuts 20 g

Sponge cake

Flour 50 g

Sugar 90 g

Egg 50 g

Butter 50 g

Yeast 6 g

Milk 30 g

Green natural colouring 1 g

Italian meringue

Sugar 150 g

Water 75 g

Egg whites 75 g

Strawberry mousse

Gelatine 10 g

Strawberry puree 250 g

Cream 35% fat 250 g

Italian meringue 170 g

Assembly

Red flocking

Neutral glaze

100% strawberry puree

Thanks to our fruit sourcing expertise and processing capabilities close to the growing areas, this puree is crafted from a blend of strawberry varieties sourced from Eastern Europe and the Mediterranean basin, enhanced with a touch of Mara des Bois. This carefully selected combination delivers a puree with a bright red colour, an intense aroma and the generous flavour of ripe strawberries, complemented by delicate wild strawberry notes. Valued by professionals for its rich aromatic profile, it is ideally suited to pastry, ice cream, confectionery and beverage applications.

Discover our 100% puree product range

Preparation steps

1. Fruit insert

In a sauce pan, heat the high fruit compote at 40°C with mint, lime juice and zests. Bring to a boil and add in rain the sugar/pectin mix. Pour in mould and place in a freezer.

2. Sweet dough

Cream the butter and icing sugar with the paddle attachment. Add the almond powder, salt, and then the egg. Finally, add the flour. Cover with plastic wrap and refrigerate. Roll out, prick, and cut with a round cookie cutter. Place on a baking sheet with a Silpat and refrigerate. Bake at 170°C for 15 minutes.

3. Joconde biscuit

In a large mixing bowl, using the paddle attachment, whisk together the ground almonds and powdered sugar until well combined. Beat in the whole eggs with lime zests until a smooth texture is obtained. Add the flour with a spatula and the butter. Whisk the egg whites with sugar until stiff peaks form then add it to the first mix. Line a baking sheet with parchment paper and spread the batter into a thin layer (1cm thickness). Bake at 210°C for 5 to 8 minutes, let cool down on a rack.

4. Crispy

Melt the chocolate, add the praline, and add the lace crepes with roasted and ground cashew nuts. Spread on the biscuit. Freeze. Cut out disks.

5. Sponge cake

In the mixing bowl, using the whip attachment, combine all ingredients and whik until a foam mixture is obtained (about x3 its volume). Place in a large bowl filling only 1/3 of its capacity. Cover with cling film and pierce some holes. Heat in the microwave for 1 minute. Unmould and allow to cool down before crumbling.

6. Italian meringue

In a sauce pan, cook a syrup with water. At 115°C, whip the egg whites with the whip. At 118°C, add in a drizzle on the whipping eggs. Whip the meringue until entirely cold.

7. Strawberry mousse

Soak the gelatine. Whip the cream until a foam is obtain. Heat the puree and add the soaked gelatine. In a mixing bowl, whip the puree with meringue then add the whipped cream using a spatula.

8. Assembly

In the egg moulds, pipe strawberry mousse. Add the freeze insert and cover with mousse. Place on the top a crunchy biscuit. Freeze. Unmold and spray with red flocking, place the eggs on a disc of sweet dough. Decorate with crumbled sponge cake and with some drops of glaze.

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