Strawberry special recipes by Chef Rajesh Yadav, Sous Chef, Holiday Inn Mumbai

STRAWBERRY MILLE FEUILLE

Method:-

Custard Filling

1. Pour the milk into a saucepan and add the vanilla extract and sugar bring to the boil. Keep little milk aside and make slurry of custard powder.

2. Once the milk is at scalding point remove from heat add in the slurry of custard powder in it.

3. Return to the heat and boil continuously, whisking for approximately 3–5 minutes until thickened.

4. Allow to cool.

5. When the custard has cooled down fold in the whipped cream.

6. Chill in the fridge until needed.

Pastry

1. In the meantime, preheat the oven to 190°C.

2. Lightly dust your work surface with some sifted icing sugar.

3. Once the sheet of puff pastry has defrosted roll into an even sized rectangle.

4. Cut the pastry into 4 strips (12cm x 6cm approximately).

5. Prick the pastry lightly all over with a fork and transfer it to a flat baking sheet.

6. Bake in the oven for approximately 10–15 minutes until the pastry is nice and crisp.

7. Store until required.

To assemble

1. Lay a piece of the Puff pastry on the work surface and pipe with some of the custard filling on top.

2. Arrange some sliced strawberries and then another piece of pastry on top and repeat it 2 times.

3. Garnish it with cream rosette and fresh strawberry.

STRAWBERRY TART

Method:-

For Pastry

1. Dice the butter and put it in kitchen aid with the flour, sugar and salt, and use paddle attachment and for mixing, until the mix resembles damp sand.

2. Alternatively, put everything in a bowl and rub in the butter with your fingertips. Add Some Milk for binding

3. Tip the pastry crumbs into a loose-bottomed, shallow, tart tin, then spread out to cover the base and bank them up around the sides.

4. Press the crumbs with the base of a glass, until you have a solid pastry case, working the crumbs up the edges as well, so the whole tin is evenly coated. Pop it into the freezer and chill for 15 minutes, until firm.

5. Meanwhile, heat the oven to 180C. Take the tin out of the freezer, prick the base all over with a fork, then bake for about 20-25 minutes, until crisp and lightly golden all over.

For Filling

1. Pour the milk into a saucepan and add the vanilla extract and sugar bring to the boil. Keep little milk aside and make slurry of custard powder.

2. Once the milk is at scalding point remove from heat add in the slurry of custard powder in it.

3. Return to the heat and boil continuously, whisking for approximately 3–5 minutes until thickened.

4. When the custard has cooled down fold in the whipped cream and strawberry puree for flavor. Set it in fridge.

To Assemble

1. Fill the tart with above filling and arrange the fresh cut strawberries on top of it.

2. Apply some pistachio powder on the side of tart.

STRAWBERRY MOUSSE WITH VANILLA QUENELLE

Method:-

For Crumble

1. Dice the butter and put it in kitchen aid with the flour, sugar and salt, and use paddle attachment for mixing, until the mix resembles damp sand.

2. Alternatively, put everything in a bowl and rub in the butter with your fingertips. Meanwhile, heat the oven to 180C.

3. Then bake for about 20-25 minutes, until crisp and lightly golden all over.

For Mousse

1. Beat the cream using in kitchen aid for about 2-3 minutes and make sure that when you are done with it, stiff peaks form.

2. Afterwards, add the strawberry puree and vanilla essence in the cream mixture and fold it using a spatula.

3. Keep the mousse is in chiller for resting.

To Assemble

1. With the help of a round cutter spread the crumble to form a base for the Strawberry quenelle.

2. With the help of warm water and spoon make quenelle from the Strawberry mousse and place on top of the crumble.

3. Garnish it with small red heart, silver waraq and edible flowers.

Comments

0