Ingredients
For
1
servings
100 g flour
210 g milk
140 g water
112 g Cake Butter
3 g salt
45 g sugar
280 g eggs
98 g Debic Cake Butter
118 g sugar
118 g flour
26 g flour (1)
44 g icing sugar
1 g salt
2 g lemon zest
13 g almond flour
65 g Cake Butter
18 g eggs
82 g flour (2)
250 g egg yolks
36 g starch
75 g strawberry purée
5 g lemon verbena
12 g sugar
0.6 g agar
Preparation
Bring the milk, water, butter, salt and sugar to the boil . Add the sifted flour to the mixture and heat for 2 minutes until the dough starts to pull away from the sides of the pan.
Work the dough until cool in a mixer using the paddle attachment . Once cool (30°C), gradually incorporate the eggs.
Pipe the choux and bake at 190°C with the door closed (open the door slightly for the last 10 minutes of baking).
Mix all the ingredients in a mixer using the paddle attachment and work until you have a smooth mixture.
Spread a 3 mm thick layer between two sheets of baking paper, fold and cut using a round cookie cutter.
Store in the freezer and place on top of the choux pastry.
Mix the flour (1), the icing sugar, the salt, the lemon zest and the almond flour in a mixer using the paddle attachment.
Add the butter and the eggs gradually.
Finally add the flour (2) and work until you have a smooth mixture.
Spread a 2.5 mm thick layer between two sheets of baking paper, freeze and cut using a round cookie cutter.
Bake between two perforated silicone mats with the oven at 150°C and with the door open slightly.
Mix the ingredients and mount well. Pour a 5 mm thick layer on a 30 x 20 cm tray.
Bake at 170°C with the door closed. Once baked, cut with a cookie cutter and hydrate in cava syrup.
Drain on a wire rack, place in moulds and set aside.
Infuse the strawberry purée with the lemon verbena. Strain.
Mix the sugar and the agar dry. Incorporate the infused purée into the mixture and bring to the boil.
Pour into the moulds (18 g of rennet per mould). Store in the fridge.
Mix the cava reduction, the sugar and the yolk and heat to 85°C (anglaise).
Melt the soaked gelatin sheets into the mixture. When the temperature drops to 32°C, fold in the semi-whipped cream.
Assembly
Hollow out the choux pastry balls and pipe a little cava mousse into each of them.
Add the fillings and close with the lemon & almond sablés.
Garnish with chocolate decorations decorated with dried meringue, raspberry halves, diced strawberry rennet, lemon thyme, flowers, and silver leaf.
