Trompe l'Œil Fraise : Recette Facile Et Gourmande

Strawberry Trompe l'Œil 🍓 Beneath this red shell lies an explosion of flavors: a vanilla whipped ganache and a strawberry coulis insert 🤤 This dessert is a real gem!! The recipe ⤵️ 👉 Ingredients 📌Vanilla Whipped Ganache • 300 ml of 30% cream • 140g of white chocolate • 1 sheet of gelatin • 1 vanilla bean 📌Strawberry Insert • 250g of strawberries • 50g of sugar • 8g of NH pectin 📌For the Coating • 150g of white chocolate • 150g of cocoa butter • Red oil-soluble food coloring • A little sesame for the seeds 👉 Quick Steps 1️⃣ Vanilla Whipped Ganache Soak 1 sheet of gelatin in cold water for 10 minutes. Infuse 150 ml of cream with a split vanilla bean. Bring to a boil, remove the vanilla bean, and melt the drained gelatin in it. Pour over 140g of white chocolate, mix, and add the remaining 150ml of cold cream. Cover with plastic wrap, pressing it directly onto the surface, and let it crystallize for at least 4 hours (ideally overnight) in the refrigerator. 2️⃣ Strawberry Insert Wash and hull the strawberries. Cut them into pieces. In a saucepan, combine the strawberries with the sugar. Heat over medium heat until the fruit becomes a compote. Then add the NH pectin and simmer for 2-3 minutes. Blend until smooth with an immersion blender (or leave with some chunks if you prefer more texture). Cover with plastic wrap, pressing it directly onto the surface, and let it rest overnight in the refrigerator. 3️⃣ For the Coating Melt the white chocolate and cocoa butter in 10-second intervals in the microwave. Add the oil-soluble red food coloring. Use between 28 and 33°C. 4️⃣ To assemble: Whip the ganache with an electric mixer. In the half-sphere molds, pipe a layer of whipped vanilla ganache to the bottom. Smooth the edges. Pipe the strawberry insert in the center, then cover with more ganache and smooth the top. Freeze for a minimum of 4 to 6 hours. Once frozen, sandwich two half-spheres together with ganache and pipe more ganache on top, smoothing it into a pointed shape. Return to the freezer. Once frozen, dip the frozen trompe l'oeil in the glaze (at 28 to 33°C) and sprinkle with sesame seeds before it sets. Let it thaw for 3 hours in the refrigerator before serving. 📌Don't hesitate to save the recipe to make it again and again! 💬Let me know in the comments if you tried the recipe, don't forget to like 👍, subscribe 🔔, and turn on notifications so you don't miss my next videos 📌Subscribe: Click Here ➡️    / @luniverssucré   📌Follow Me On My Social Media:   / l.univers.sucre     / lunivers_sucre   #trompeloeil #strawberry #recipe #pastry #easyrecipe #foryou