Strawberry finger

and blond sesame

Ingredients

20 entremets

Almond sweet pastry

120g butter
2g salt
90g caster sugar
30g almond powder
1 egg
240g flour T55

Sesame sponge cake

250g flour T55
8g yeast
250g eggs
250g sugar
250g butter
15g sesame paste

Strawberry confit

800g 100% French origin strawberry puree
120g caster sugar
24g pectin NH

Strawberry mousse

500g 100% French origin strawberry puree
120g caster sugar
500g liquid cream whole fat
15g gelatine

Almond tuile

75g caster sugar
1,5g pectin NH
65g butter
25g glucose syrup
5g water
70g raw white sesame

Pink-orange velvet cake coating

250g white chocolate
250g cocoa butter
Sq red colouring
Sq jaune colouring

Strawberry French origin

The new frozen puree 100% strawberry from France origin is an Andros orchards special edition. Its blend of 3 varieties with Charlotte, Rubis and Malwina giving a unique organoleptic quality.

Discover our 100% puree product range

Preparation steps

1. Almond sweet pastry

Cream the butter, salt and sugar. Once the mixture is homogeneous, add the almond powder and egg. Add the flour and combine coarsely. Thinly roll out at 2mm thickness between two baking sheets. Cut out using the oblong cutter (to fit in the silicone mould). Bake between two perorated baking mat at 160°C for 15 to 20 minutes.

2. Sesame sponge cake

Sift the flour with yeast. Mix with the eggs, sugar and sesame paste. Add the mixture to melted butter and pipe in a 20cm stainless steel frame. Bake for 8 minutes at 180°C. Do not remove from the frame after baking process.

3. Strawberry confit

Heat the puree at 40°C and in rain the sugar/pectin mix. Bring to a boil. Pour on the cooked sesame sponge cake, freeze. Unmold and cut out insert with the oblong cutter. Pour the remaining confit onto a silicone-lined baking sheet with raised edges and freeze. Unmold from the frame and cut out decorative strips using the cutter provided with the silicone mold.

4. Strawberry mousse

Soak and melt the gelatine. Add the warmed strawberry puree. Whip the liquid cream until a foamy mousse is obtained. Gradually add the strawberry mix. Pipe the mousse in the silicone finger molds and insert the biscuit/confit pieces.

5. Almond tuile

Thoroughly mix the pectin and sugar. Heat the water, glucose and butter. Once 45°C is obtained, add the pectin/sugar mix. Bring to a boil and add the sesame seeds. Line the mixture between two baking sheets. Bake at 180°C until the nougatine takes on an amber caramel color. Right out of the oven, cut out 4cm diameter discs. Leave to cool down on a rack.

6. Pink-orange velvet cake coating

Melt the white chocolate with cocoa butter. Add the colourings and keep warm in the oven.

7. Assembly

Coat the frozen fingers with the coating Place each little cake on an almond sweet pastry. Glaze the confit and decorate onto the finger. Place an almond tuile disc.

A creation by

Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

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