Strawberry Cremeux by Antonio Bachour
A plated dessert by pastry chef Antonio Bachour: sable, strawberry cremeux and berries.
Ingredients
| 200 g | Valrhona strawberry inspiration |
| 10 g | glucose syrup |
| 200 g | strawberry puree |
| 6.5 g | silver gelatin sheets |
| 400 g | heavy cream |
| 12 ounces/360 grams | unsalted butter, cut in small cubes, softened |
| 24 ounces/720 grams | all-purpose flour |
| 10 ounces/280 grams | confectioner's sugar (icing sugar) |
| pinch | salt |
| 3.5 ounces/100 grams | almonds, finely ground/almond flour |
| 3 | large whole eggs |
Instructions
Sable, Strawberry Cremeux and Berries
Strawberry Cremeux
- Soak gelatin in ice water until softened.
- Bring to boil strawberry purée and glucose, stir gelatin to dissolve, pour over chocolate to make an emulsion and add heavy cream. Emulsify with hand blender.
- Let rest in the fridge for at least 12 hours. Pour in a pastry bag with round tip when is ready to use.
Sablé Dough — Yields 2 Full Trays Preheat the oven to 325°F/160°C.
- In a stand mixer fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
- Add eggs and bring the mix together until it forms a ball. Roll the dough between 2 pieces of parchment paper to 2 mm thickness. Cover in plastic wrap and refrigerate until ready to use.
- Cut sable with 6 cm round cutter and place the sable in two formasil silicone mat for 15 minutes.
Assembly
- Pipe Cremeux on the plate. Place sable in top the cremeux, pipe a dot of cremeux in the center of the sable and cover with Berries.