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Tompose with strawberries

Recipe for

8

person

persons

60
minutes
For the pudding
50 cl milk
10 cl cream
1 vanilla pod, scraped out
70 g granulated sugar
50 g cassonade sugar
200 g egg yolks
35 g cream powder
1 sheet of gelatin soaked in cold water
125 g butter, at room temperature
Finishing
200 g fondant sugar (can be bought ready-to-use)
50 g dark chocolate
40 g strawberry jam
500 g strawberries
EXTRA:
2 baking trays and baking paper
Sugar thermometer
Piping bag with ultra-fine nozzle
Satay stick or toothpick

Roadmap

  • Preheat the oven to 180°C.
  • Roll out the puff pastry.
  • Place the dough between 2 sheets of baking paper and 2 baking sheets to prevent rising.
  • Bake for 25 to 30 minutes in the preheated oven until the dough is nicely browned.
  • Heat the milk, cream, vanilla with the granulated sugar and cassonade sugar.
  • Meanwhile, mix the egg yolks and cream powder.
  • Pour a little of the boiling milk onto the mixture of egg yolks and cream powder.
  • Stir until you get a nice, smooth mass.
  • Pour that mixture back into the pan with the remaining milk.
  • Simmer again until a bond forms.
  • Then allow to cool to 60°C.
  • Squeeze the soaked gelatin leaf well and stir in the soaked gelatin.
  • Allow to cool further to 40°C.
  • Now gently mix in the butter.

Structure:

  • Cover a slice of puff pastry with the fondant sugar.
  • Melt the chocolate in the microwave. Do so in short increments. First, let melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. In this way, you prevent the chocolate from burning.
  • Pour the chocolate into a piping bag.
  • Then spray it in fine, straight lines across the fondant.
  • Immediately draw fine lines against the direction with a stick. This creates a drawing like the one in the picture.
  • Spread the second slice of puff pastry with strawberry jam.
  • Spoon the cream on top. Cut the strawberries in half and push them into the cream.
  • Finally, place the slice of puff pastry with the fondant on top.

Ingredients

for

8

persons

person

For the pudding

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 cl milk

Coöperatie Hoogstraten - Vector logo Hoogstraten

10 cl cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 vanilla pod, scraped out

Coöperatie Hoogstraten - Vector logo Hoogstraten

70 g granulated sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 g cassonade sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

200 g egg yolks

Coöperatie Hoogstraten - Vector logo Hoogstraten

35 g cream powder

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 sheet of gelatin soaked in cold water

Coöperatie Hoogstraten - Vector logo Hoogstraten

125 g butter, at room temperature

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Finishing

Coöperatie Hoogstraten - Vector logo Hoogstraten

200 g fondant sugar (can be bought ready-to-use)

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 g dark chocolate

Coöperatie Hoogstraten - Vector logo Hoogstraten

40 g strawberry jam

Coöperatie Hoogstraten - Vector logo Hoogstraten

500 g strawberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

EXTRA:

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 baking trays and baking paper

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sugar thermometer

Coöperatie Hoogstraten - Vector logo Hoogstraten

Piping bag with ultra-fine nozzle

Coöperatie Hoogstraten - Vector logo Hoogstraten

Satay stick or toothpick

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Fan of this recipe?

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Preparation

60

minus

  • Preheat the oven to 180°C.
  • Roll out the puff pastry.
  • Place the dough between 2 sheets of baking paper and 2 baking sheets to prevent rising.
  • Bake for 25 to 30 minutes in the preheated oven until the dough is nicely browned.
  • Heat the milk, cream, vanilla with the granulated sugar and cassonade sugar.
  • Meanwhile, mix the egg yolks and cream powder.
  • Pour a little of the boiling milk onto the mixture of egg yolks and cream powder.
  • Stir until you get a nice, smooth mass.
  • Pour that mixture back into the pan with the remaining milk.
  • Simmer again until a bond forms.
  • Then allow to cool to 60°C.
  • Squeeze the soaked gelatin leaf well and stir in the soaked gelatin.
  • Allow to cool further to 40°C.
  • Now gently mix in the butter.

Structure:

  • Cover a slice of puff pastry with the fondant sugar.
  • Melt the chocolate in the microwave. Do so in short increments. First, let melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. In this way, you prevent the chocolate from burning.
  • Pour the chocolate into a piping bag.
  • Then spray it in fine, straight lines across the fondant.
  • Immediately draw fine lines against the direction with a stick. This creates a drawing like the one in the picture.
  • Spread the second slice of puff pastry with strawberry jam.
  • Spoon the cream on top. Cut the strawberries in half and push them into the cream.
  • Finally, place the slice of puff pastry with the fondant on top.

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Watch the video

  • Preheat the oven to 180°C.
  • Roll out the puff pastry.
  • Place the dough between 2 sheets of baking paper and 2 baking sheets to prevent rising.
  • Bake for 25 to 30 minutes in the preheated oven until the dough is nicely browned.
  • Heat the milk, cream, vanilla with the granulated sugar and cassonade sugar.
  • Meanwhile, mix the egg yolks and cream powder.
  • Pour a little of the boiling milk onto the mixture of egg yolks and cream powder.
  • Stir until you get a nice, smooth mass.
  • Pour that mixture back into the pan with the remaining milk.
  • Simmer again until a bond forms.
  • Then allow to cool to 60°C.
  • Squeeze the soaked gelatin leaf well and stir in the soaked gelatin.
  • Allow to cool further to 40°C.
  • Now gently mix in the butter.

Structure:

  • Cover a slice of puff pastry with the fondant sugar.
  • Melt the chocolate in the microwave. Do so in short increments. First, let melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. In this way, you prevent the chocolate from burning.
  • Pour the chocolate into a piping bag.
  • Then spray it in fine, straight lines across the fondant.
  • Immediately draw fine lines against the direction with a stick. This creates a drawing like the one in the picture.
  • Spread the second slice of puff pastry with strawberry jam.
  • Spoon the cream on top. Cut the strawberries in half and push them into the cream.
  • Finally, place the slice of puff pastry with the fondant on top.

Recipe for

8

person

persons

60
minutes
For the pudding
50 cl milk
10 cl cream
1 vanilla pod, scraped out
70 g granulated sugar
50 g cassonade sugar
200 g egg yolks
35 g cream powder
1 sheet of gelatin soaked in cold water
125 g butter, at room temperature
Finishing
200 g fondant sugar (can be bought ready-to-use)
50 g dark chocolate
40 g strawberry jam
500 g strawberries
EXTRA:
2 baking trays and baking paper
Sugar thermometer
Piping bag with ultra-fine nozzle
Satay stick or toothpick

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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