BY CHEF BAPPADITYA CHAKRABORTY
PASTRY CHEF,
THE WESTIN, RAJARHAT
Description-“Cremeux” means creamy in French and that is simply a great way to define this frosting.
It is stable enough to pipe but soft enough to be use as a filling or dessert.
INGREDIENTS :
- Strawberry-100gm
- Egg yolk-75gm
- Caster sugar-75gm
- Vanilla bean-1/2no
- Butter-25gm
- Whip cream -250 gm
- Ellen vire cream-120gm
- Geletine-15gm
- Cheese -80gm
- Almond sponge-150gm
- Red glaze-200gm
- Dark chocolate-150gm for garnish
- White chocolate 100gm
Method-
1.soak the gelatin in cold water
2.cook the strawberry sugar egg yolk on a bain-marie at 80degree while stirring continuously.
3.Add the gelatin
4.When the mixture reaches 45degree mix in the softened butter with a hand held blender.
5.Cover surface with plastic wrap and store in fridge set over night.
6.Take cake ring put almond sponge, spared the cream frosting upon of it put the strawberry cremeux and spread it ,again layer with the almond sponge spared the cream frosting and strawberry cremeux.
7.keep it in deep freeze for 24hrs and demold it, then glaze the cremeux garnished with the chocolate.
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