strawberry_shortcake

STRAWBERRY or SEASONAL SHORTCAKE Layered Cake with Vanilla Mousseline Fresh Strawberries	more with Strawberries
	Almond Tofu Berry Napoleon . step by step / ROUND step by step / LONG Berry Soup, Fromage Blanc Sorbet Strawberry Club Strawberry Entremet Strawberry Infusion Strawberry Napoleon Strawberry Shortcake Strawberry Shortcake (step by step) Strawberry Tart "Minute" Strawberry Tartare Strudel Fraises des Bois Tri Star Strawberry Yogurt Pancakes
\| Sableuse Pound Cake \| Praline Crisp \| Raspberry syrup \| Mousseline \|

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SABLEUSE - 660 gm(34) egg yolks - 2 whole eggs - 1 kg sugar - 1 kg butter - 300 gm all purpose flour - 300 gm corn starch -Whip yolks ans sugar until butter is melting -Add melted butter - Then add flour and cornstarch, sifted together - Linen two large sheet pans with butter and parchment paper - Share the mix onto trays - Bake at 315F for about 25 min - Let cool and refrigerate
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PRALINE FEUILLETINE - 500 gm Praline paste - 200 gm milk chocolate - 50 gm butter - 250 gm Feuilletine crisp 1- Melt praline, butter and chocolate together over double boiler 2- Once melted, add feuilletine crisps 3- Set to square molds to 12" X 22" 4- Butter parchment on 2 whole sheets trays 5- spread praline/feuilletine mix evenly within molds 6- Pour into fridge until ready to use
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RASPBERRY SYRUP with Woodberry Tea - 1 kg 200 Fresh Raspberries - 1 kg Sugar - 200 gm light Corn Syrup - 200 gm water - 2 cups Woodberry Tea 11 leaves gelatin for 1 quart of syrup Boil sugar and syrup with water and let cook until reaching the level of the “Hard ball” or 121 C Add the raspberries and let simmer for 15 minutes or until they entirely fall apart Strain and bring back to the boil, add the Tea, turn off flame and let infuse, covered for 30 minutes Strain again but keep the Tea for a next time during which you will be adding some unused one.
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MOUSSELINE - PASTRY CREAM + BUTTER CREAM Combine pastry cream and utter until homogenized PASTRY CREAM - 1 quart Milk - 2 Eggs - 80 gm pastry cream powder - 225 gm sugar - Bring milk to a boil - Mix eggs , Sugar and powder until smooth - Add part of boiling milk over egg mixture - Combine everything and bring back to the boil. The cream needs to be cold before being used BUTTER CREAM - 1/2 cup corn syrup - 1 lb sugar - 1 cup water - 250 gm egg whites - 2 lbs butter - Cook corn syrup, sugar and water up to 121C - In mixer start eggs whites on 2nd speed - When sugar is about ready, turn mixer onto 3rd speed - Gently pour sugar over beating whites - Let work until lukewarm - Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized
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