Strawberry Pavlova, Julien Dugourg's recipe, Julien Dugourg's pastry shop in Nice. Ingredients: Serves 10-12 people
Puff pastry
100 g egg whites.
100 g caster sugar.
100 g powdered sugar.
Beat the egg whites until firm, then squeeze the egg whites and caster sugar. Add powdered sugar and maries.
Using a piping bag, place meringue balls about 7 cm in diameter on parchment paper. Bake in the oven at 80 ° C for 2 hours.
Gently peel off the meringue, hollow out and dry completely (about 90 minutes).
Strawberry Culis
200 g strawberry pulp.
10 g of triceroline.
10 grams of caster sugar.
3 g NH pectin.
In a saucepan, heat the strawberry puree with trimoline. When the mixture reaches 40 °C, pour in the sugar and pectin that were previously mixed together. Boil the mixture for 2 minutes.
Strain through a sieve and place in the refrigerator to cool.
Crash
40 g butter.
20g icing sugar, sifted.
20 grams of brown sugar.
25 grams of almond flour.
45 g flour.
1 g salt. In a bowl of a blender with foil, whisk the butter for a few moments until it is creamy. Add the powder gradually. On a piece of parchment paper, use a grater with large holes to grind the crushed dough. Bake thinly in a ventilated oven at 160°C for 12 to 14 minutes.
Place in the oven.
Strawberry Brunome
200 g strawberries.
1pcs lime (zest).
Rinse the strawberries and remove the stems. Cut them into coarse grains and add a dash of strawberry coulee to combine the coarse grains and lime zest.
Keep in a cool place.
Vanilla cream
86 g of cream.
16 grams of sugar. 16g yellow.
1 vanilla bean.
12g gelatin block (10g water + 2g bovine gelatin powder 200 flowers).
80 grams of mascarpone.
Bring the cream to a boil with vanilla seeds, boil like a British with a brown sugar mixture, and stick hot with gelatin.
Pour over the mascarpone cheese and stir to combine.
Filter and let stand for 12 hours.
Strawberry sorbet
102 grams of water.
50 g sugar. 80 g nebulized glucose.
3G stabilizer.
400g strawberry puree.
40 g lemon juice.
Heat the water, then add the powder and bring to a boil.
Pour over the strawberry puree and lemon juice.
Place in the paco and freeze.
pacoss and pour into an ice hockey ball with a diameter of 4 cm and a height of 2 cm.
Store in the refrigerator.
Coconut whipped cream
54 g coconut puree.
78 grams of coconut milk.
240 cream.
115 grams of mascarpone.
18g gelatin cubes (15g water + 3g bovine gelatin powder 200 flowers).
Heat the cream. Add the gelatin mixture and mix until completely dissolved.
Add the rest of the ingredients and mix.
Refrigerate for 12 hours before use.
Julian Dugur dr Pastry Shop Julian Dugurg
Milk. Fresh strawberry cress silt sprouts.
Draw tempered white chocolate between two guitar boards.
Cut into white chocolate plates (diameter corresponding to meringue).
Allow the disc to crystallize, then demold.
On these white chocolate plates, sprinkle a dollop of coconut whipped cream and prick it with strawberry jam.
Then cover with strawberry wedges.
Add the crushed strips and some sprouts.
Refrigerate until shipped.
Spread melted white chocolate on the inside of the meringue to make it waterproof.
Then coat the sides with vanilla cream.
Strawberry Brunos with Strawberry Coolis**.
Finish with a sprinkle of strawberry sorbet and drizzle with vanilla cream.
Place a white chocolate plate with a strawberry dome on top.