Guillaume Lopvet Strawberry Dessert Savour Online Classes [PDF]

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LA FRAISE SUR LE GATEAU Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.

SUGAR STEM FENNEL CREAM DICED FENNEL AND STRAWBERRY STRAWBERRY SHELL PISTACHIO CRUMBLE PISTACHIO CROUSTILLANT

 RECIPE BY

GUILLAUME LOPVET

 ADVANCED



240 MINS

STRAWBERRY CONSOMME PISTACHIO AND FENNEL FINANCIER

MAKES 3

STRAWBERRY CONSOMMÉ INGREDIENTS

1000g (35.27oz) fresh strawberries 100g (3.53oz) icing (confectioners') sugar 30g (1.06oz) water 45g (1.59oz) liquid glucose 10g (0.35oz) agar-agar EQUIPMENT









gastro tray plastic wrap sieve scales food processor vacuum pack (optional)

METHOD

Place the strawberries in a gastro tray and sprinkle with icing sugar. Pour the water over the strawberries and add in the glucose. Mix together slightly. Cover the tray with plastic wrap and place the lid on top. Place in the oven at 95˚C (dry with 100% humidity) for 3 hours. Allow to cool then strain the juice into a saucepan. Weigh the juice and add 1% of the agar (so if you have 600g of liquid, add 6g of agar). Whisk together by hand to combine and place on the heat. Bring to a boil and hold for 10 seconds to activate the agar. Remove from the heat and transfer to a bowl. Cover with plastic wrap touching the surface of the juice and allow to cool at room temperature for 30 minutes before placing in the fridge until set. Once set, blitz the mixture in a food processor until creamy. Strain the mixture and return to the fridge for 15 minutes. Vacuum pack the mixture to remove the air or pass it through a very thin chinois. Cover with plastic wrap and store in the fridge until ready to use.  NOTE Don’t crush the strawberries as they can be utilized in another recipe such as strawberry jam.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

POACHED FENNEL INGREDIENTS

400g (14.11oz) water 125g (4.41oz) caster (superfine) sugar 50g (1.76oz) olive oil 1 fennel bulb, sliced EQUIPMENT







whisk spatula plastic wrap sieve

METHOD

Boil the water and sugar in a pot while whisking to create a syrup. When the syrup is boiling, remove it from the heat and add the olive oil. Transfer the mixture to a bowl and add the sliced fennel. Combine everything with a spatula and cover with plastic wrap. Set aside for 5 minutes to infuse. Strain the mixture into a bowl. Allow the fennel to cool at room temperature before placing in the fridge for use later in the recipe. You can store the fennel in the fridge for up to 2 days.

PISTACHIO CRUMBLE INGREDIENTS

50g (1.76oz) unsalted butter, softened 50g (1.76oz) caster (superfine) sugar 50g (1.76oz) plain (all purpose) flour 50g (1.76oz) almond meal 15g (0.53oz) pistachio paste 5g (0.18oz) matcha tea

METHOD

Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Start mixing on a slow speed for approximately 2-3 minutes until everything comes together as a crumble. Stop the mixer and finish combining by hand using a plastic scraper. Divide the crumble in half and shape into circles to make it easier to grate later in the recipe. Cover each half in plastic wrap and place in the freezer until frozen solid.

EQUIPMENT









stand mixer plastic scraper plastic wrap grater Demarle Silpat mat (half) half size aluminium baking tray

Grate the dough onto a tray lined with a Silpat mat. Bake at 120˚C for approximately 10-12 minutes. Any remaining dough can be reserved in the freezer.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

PISTACHIO CROUSTILLANT METHOD

INGREDIENTS

Heat the white chocolate in the microwave in 30 second intervals until melted. Mix the pistachio paste into the chocolate with a spatula until combined. Add the fennel seeds and feuilletine and gently combine, being careful not to crush the feuilletine. Place the mixture onto a tray lined with Silpat mat and spread out with a palette knife until thin and flat. Place the croustillant in the freezer. Once frozen, cut out discs of 8cm/80mm (same size as the financier). Return the discs to the freezer until assembly. You can re-melt any leftover mixture and keep in the freezer.

50g (1.76oz) Callebaut W2 white chocolate 28% 50g (1.76oz) pure pistachio paste 5g (0.18oz) fennel seeds 50g (1.76oz) Callebaut paillete feuilletine EQUIPMENT







spatula Demarle Silpat mat (half) half size aluminium baking tray large angled palette knife 80mm plastic cutter

PISTACHIO AND FENNEL FINANCIER METHOD

INGREDIENTS

190g (6.7oz) unsalted butter 210g (7.41oz) egg white 50g (1.76oz) plain (all purpose) flour 76g (2.68oz) pure pistachio paste 50g (1.76oz) almond meal 150g (5.29oz) caster (superfine) sugar 40g (1.41oz) golden syrup 4g (0.14oz) salt 110g (3.88oz) poached sliced fennel (above) EQUIPMENT













whisk stand mixer jug disposable piping bag spatula Demarle Flexipan 107x13mm scales 80mm plastic cutter cutter 30mm plastic cutter cutter

Make a brown butter by cooking butter in a saucepan for approximately 5 minutes until brown on the bottom of the pot. Transfer to a jug. Place the egg whites, salt, flour, almond meal, sugar, golden syrup and pistachio paste in the bowl of a stand mixer fitted with a paddle attachment. Start mixing on a slow speed and gradually increase it. When the mixture starts to come together, add the warm brown butter and continue mixing for a further 30 seconds. Remove from the mixer and ensure the mixture is fully combined. Transfer to a piping bag. Remove the poached fennel from the fridge and arrange a layer in the base of each crevice of the mould. Pipe 100g of the financier mixture on top of the fennel slices. Reserve the remaining fennel for assembly. Move the mould slightly to spread the mixture out. Bake at 180˚C for 4 minutes, then turn the tray and continue to check every 2 minutes until ready. The time will depend on your oven, but it should take approximately 12 minutes. Allow to cool for approximately 15 minutes then into 8cm discs. Remove the middle of the financier with a 3cm cutter (the middle will be filled with strawberry consommé later in the recipe). Cover the discs with plastic wrap and set aside until assembly.  NOTE If don’t have a mould, you can use a lined tray and cut out discs once baked.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

FENNEL CREAM INGREDIENTS

3g (0.11oz) gold gelatine sheets 150g (5.29oz) fresh cream 35% fat (A) 30g (1.06oz) caster (superfine) sugar 25g (0.88oz) fresh fennel fronds 150g (5.29oz) fresh cream 35% fat (B) EQUIPMENT







whisk stand mixer spatula disposable piping bag

METHOD

Soak the gelatine sheets in a bowl of cold water. Bring the cream (A) and sugar to a boil in a saucepan, whisking by hand. When boiling, remove from the heat and add in the fennel, mixing with a spatula. Cover with plastic wrap and set aside to infuse for 10 minutes. After 10 minutes, add the pre-soaked and drained gelatine. Combine with a spatula then strain the mixture into a bowl. Pour the cold cream (B) in and combine with a spatula. Chill in the fridge for approximately 30 minutes. Whip the fennel cream on fast speed until you reach a soft peak. Remove from the mixer and transfer to a piping bag. Place in the fridge for at least 15 minutes prior to assembly.

STRAWBERRY SHELL INGREDIENTS

QS mannitol (relative to the mould) QS vodka or strong alocohol QS AmeriColor red gel colour QS bowl of uncooked rice EQUIPMENT

medium angled palette knife

food grade strawberry silicon mould (homemade)

8mm round piping tip

tweezers

blow torch

pastry brush

METHOD

Melt some mannitol in a saucepan until it reaches 160˚C - 170˚C. Dip a cold spoon into the saucepan and when it is ready the mannitol should cover the spoon. If it is too hot, it will slide off the spoon. Pour the hot mannitol into the mould, filling it to the top, then pour the mixture back into the saucepan. Wait 2 minutes. To unmould, remove any excess mannitol from the outside of the mould with a palette knife. Carefully unmould the strawberry shell. Prop the shells up in a bowl of uncooked rice. Holding piping nozzle with tweezers, heat the large side of the nozzle with a blow torch and carefully press it down on top of the strawberry to melt the opening. Mix some colouring and alcohol together, ensuring it isn’t too liquid. Using a pastry brush, paint the shell with the red colour, leaving the top rim white like a real strawberry. Leave for 5 minutes then turn the strawberry and leave for another 5 minutes to allow the alcohol to evaporate. You can store the strawberries in a dry box with silicon beads for up to 2 weeks.  NOTE This recipe is made using a homemade silicon mould that has been created from a real strawberry. The mould is then cut in half and put back together with elastic bands.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

SUGAR STEM METHOD

INGREDIENTS

Place the isomalt in a pot and add in some colouring. Melt on the heat for a few minutes then pour onto a Silpat mat. Allow to cool for 5 minutes until hard. Release from the Silpat mat by moving the mat then press the mixture together in your hand. Place it under the sugar lamp for a few minutes to heat. Perform a method of stretching and folding the sugar work and continue this method. If it becomes cold, place it under the lamp. When you achieve the desired colour and shine, press it into a ball. Twist the end and cut a small bit off with scissors. Stretch it until thin and place it under the light to warm it slightly. Twist the stem around a ring to curve it. Continue this method until you achieve the desired shapes, twisting them around two different sized rings. Shape the stems as you wish. You can keep the stems in a sealed container that is completely dry for up to a few days.

200g (7.05oz) isomalt 2 drops AmeriColor green gel colour EQUIPMENT







70mm plastic cutter 60mm plastic cutter sugar lamp Demarle Silpat mat (half) scissors

CRYSTALLISED BRONZE FENNEL INGREDIENTS

METHOD

1 egg white QS fresh fennel fronds QS caster (superfine) sugar

Brush the fresh fennel with egg wash on both sides. Dip into the caster sugar and cut small pieces off to use as a garnish. Set aside on a tray for assembly.

EQUIPMENT

pastry brush

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

ASSEMBLY INGREDIENTS

2 fresh strawberries 500g (17.64oz) poached fennel (above) 10g (0.35oz) olive oil QS strawberry consommé (above) pinch of sea salt QS red shiso micro herb, to garnish EQUIPMENT

serving plate

disposable piping bag

large angled palette knife

METHOD

Place the financier rings slightly off centre on the serving plate. Transfer some strawberry consommé to a piping bag and pipe into the middle of the financier. Remove the croustillant from the freezer and cover it completely with the pistachio crumble. Carefully place the croustillant on top of the financier with a palette knife. Place a piece of the crystallised bronze fennel garnish on top. Finely dice the strawberries and poached fennel and combine in a bowl. Coat with some olive oil and mix to combine. Add more olive oil if required. Add a pinch of salt and finally add some of the consommé. Mix together to combine. Carefully spoon the mixture into the strawberry shell, filling it two thirds of the way. Dip the strawberry into a small bowl with the consommé and very gently turn it to coat the red part of the strawberry. Remove the excess glaze on the side of the bowl and place the strawberries on a tray. Gently tap the tray on a cloth to allow the excess glaze to drip off. Carefully lift the strawberry shell and place it on top of the dessert, next to the bronze fennel. Transfer the chilled fennel cream to a piping bag and cut a small tip off the end. Pipe the cream into the strawberry to fill it slightly higher than the shell. Decorate the rim of the strawberry with shiso to slightly cover the white part of the shell. Place the stem into the middle of the cream.  NOTE The croustillant defrosts very fast so only remove it from the freezer as you are about it assemble.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.