Whether classic or revisited, these desserts made from strawberries will totally thrill your taste buds!
For the dough: 190 g of flour, 20 g of cornstarch, 90 g of icing sugar, 130 g of butter, 35 g of ground almonds, 2 pinches of salt, 1 eggFor the garnish: 500 g of strawberries, 2 eggs, 40 cl of milk, 50 g of caster sugar, 30 g of cornstarch, 1 vanilla bean, icing sugar for the finish
1 Start by mixing the flour, cornstarch, icing sugar, butter cut into pieces, almond powder and salt You must get a sandy mixture
6 Take the dough out of the fridge and place it in a baking circle or pie pan
8 Cover the pie crust with a sheet of baking paper and baking balls or dried beans
12 Once the pie crust is well colored, take it out of the oven and let it cool completely.
13 Prepare the garnish: in a saucepan, pour the milk and the split and scraped vanilla pod and bring this mixture to a boil
14 In a bowl, break the eggs and whip them with the sugar The mixture should turn white
22 Distribute the pastry cream on the baked pie shell Finally, place the strawberries on the pie, sprinkle it with icing sugar and serve.
For 4 people: 2 egg yolks, 3 whole eggs, 135g sugar, 85g sugar, 4 egg whites, 85g flour, 5g butter, 125g mascarpone, 25cl full cream 35% , 65g of sugar, 90g of strawberry puree, 300g of fresh strawberries, a jar of strawberry jam
2 In a salad bowl, mount the yolks with the whole eggs and 135g of sugar in the ribbon, add the flour to the spatula, set aside
3 In a second bowl, whisk the 85g of sugar with the egg whites until they form a bird’s beak
4 Mix the two devices together gently Pour onto a buttered silicone rimmed baking sheet or onto a buttered silicone sheet placed on a baking sheet Spread lightly to homogenize the biscuit Bake for 5 minutes
5 In a salad bowl, pour the mascarpone, loosen it with the liquid cream and the sugar then beat with the hand mixer in whipped cream Gently add the strawberry puree Book
6 At the end of cooking, turn out the cookie upside down on a damp tea towel, cut the edges into a rectangle Cover with the strawberry whipped cream without crushing it and add diced strawberries Roll the cookie and place it on a wire rack
7 Pour the jam into a saucepan, heat it slightly Brush the jam on the biscuit Place in the fridge for ½ hour for the icing to cool then serve in slices
250 g of strawberries, 80 g of sugar, 20 cl of whole liquid cream, 500 g of Greek yogurt
1 Rinse the strawberries, hull them Cut some into strips and mix the rest to obtain a coulis
2 In a salad bowl, whip the whipped cream with an electric whisk then add the sugar Then whip at low speed 1 to 2 min to dissolve the sugar
3 Add the yogurt and whisk for a few seconds to mix Then add the strawberry coulis and mix gently with a spatula
4 Cut the remaining strawberries into strips, place them in the bottom of the silicone muffin molds and pour the mixture into the molds Place in the freezer After an hour, place a wooden stick in the center of each ice cream and let set for another 3 hours (minimum)
Ingredients for the aerial whipped ganache: 125g of 35% fat whipping cream, 15g of acacia honey, 130g of Opalys chocolate, 190g of 35% fat whipping cream, 2 beautiful vanilla podsIngredients for the meringue: 75g egg whites, 60g icing sugar, 60g cane sugar, 20g ground almonds, a little homemade vanilla powderIngredients for the finish: 250 g of Cléry strawberries, a little icing sugar
1 Prepare the day before: gently bring 125g of cream to the boil with the honey and the split and scraped vanilla pods, let infuse, covered, for a quarter of an hour
2 Melt the chocolate in a bain-marie and make a nice emulsion by pouring the hot Chinese cream three times over the chocolate Add the 190g of cold cream Film on contact and reserve in the refrigerator until the next day
3 Mix the sifted icing sugar with the powdered sugar Whip the egg whites at regular speed and when they start to foam, add the mixture of sugars little by little, gradually increasing the speed of the robot.
4 Let turn 3/4 min to have a very firm and very shiny meringue Gently incorporate the almond and vanilla powders with a spatula
5 Using a pocket fitted with a fluted nozzle, make 14 / 16cm discs Bake at 75 ° for 3 hours
6 Assemble the ganache without trying to make it too firm Poach it on the meringue discs and set aside in the refrigerator the time to prepare the strawberry garnish.
7 Cut the strawberries in half, dust them lightly with icing sugar to make them shiny
300 g of strawberries, 20 g of brown sugar, the juice of one lemon, a few leaves of coriander, a few leaves of mint
4 Add the mixture of leaves, sugar and lemon juice Note that if you do not want mint or coriander, you can simply add sugar and water and put everything in the pan for 20 minutes.
6 Let it steep until the strawberries turn white Cooking will remove all the juice from the strawberry without the pulp
8 Cut strawberries on the side and mix in the syrup once it has cooled.
For the dough: 150 g of flour, 100 g of 20% cottage cheese, 10 g of baking powder, 1 pinch of salt, 10 g of butter
For the garnish: 2 eggs, 400 g of 20% fromage blanc, 250 g of mara des bois strawberries, 1 tbsp to s natural vanilla flavor, 1 pinch of cinnamon
1 In a bowl, pour the flour, add the cottage cheese, baking powder, salt and 1 tbsp to s of water
2 Mix with your fingers until you get a sticky ball Refrigerate 20 min On the work surface, roll out the dough with a floured rolling pin Push it into a buttered cake pan
3 Crack the eggs Beat them in an omelet Add the cottage cheese, natural vanilla flavor, cinnamon Pour the preparation on the dough
6 Rinse the strawberries in vinegar water Stem them Cut them in half Just before serving, cover the cheesecake with strawberries
The ingredients: 1 crepe, 3 large tablespoons of Bonne Maman® Strawberry and Currant Jam, 1 level teaspoon of agar powder, baby sugar
1 In a saucepan, simmer the Bonne Maman® Strawberry and Redcurrant Jam and the agar agar over very low heat
2 Spread the preparation in the pancake, roll it up and then wrap it in cling film before placing it in the refrigerator for 4 hours
3 Once this time has elapsed, remove the cling film and cut the roller into slices 1.5 cm wide and prick them on skewers
4 Simmer the rest of the Bonne Maman® Strawberry and Redcurrant Jam again with the agar agar
5 Dip the rolls in the hot mixture then immediately add the baby sugars to freeze them on the lollipop
You will need: 300 g of strawberries, 150 g of raspberries, 100 g of strawberry jam, 200 g of 20% fromage blanc, 45 g of caster sugar, 1 egg white, 10 cl of liquid cream cold
1 Start by preparing 4 squares of fine linen, which you will use to shape the fontainebleaux Whip the liquid cream in a bowl and keep it cool
2 In the bowl of a mixer, put the egg white with the sugar, and whisk until you obtain a meringue Then, using a spatula, gently mix the whipped cream, meringue and cottage cheese
3 On each square of fine linen, place a ladle of the preparation, fold the corners to obtain chaplets that you will tie with a little kitchen string Let the cheeses drain for at least 2 hours in the refrigerator
4 Wash and hull the strawberries When ready to serve, divide the strawberries and raspberries into 4 cups, brush them with strawberry jam and turn out a scoop of fontainebleau.
You will need: 250 g of Bonne Maman® Strawberry Jelly, 1 liter of liquid cream, 200 g of caster sugar, 6 gelatin leaves, 2 vanilla pods, a few strawberries and mint leaves for decoration
1 Soften the gelatin sheets in a bowl of cool water (according to the manufacturer’s instructions)
2 Pour the cream, sugar and vanilla into a saucepan While stirring constantly, bring to a boil Remove from the heat and add 4 softened gelatin sheets
3 Pour 2/3 of the mixture into 6 Bonne Maman jars, refrigerate for 6 hoursAfter this time, make the jelly layer In a saucepan, melt 200 g of Bonne Maman Strawberry Jelly, remove from the heat and add 2 softened gelatin sheets Pour over the frozen cream
4 Alternate layers, ensuring that the previous one is set before pouring, leaving to stand 45 minutes each time If necessary, reheat the cream mixture and the Bonne Maman Strawberry Jelly to make them liquidDecorate with a fresh strawberry and a mint leaf
You will need: 20 g of hazelnut biscuit, 53 g of whipped vanilla ganache, 66 g of strawberries, 12 g of red icing, 1 g of icing sugar, 2 g of glucose syrup
1 Shape one of the 2 hazelnut cookies with the melted white chocolate Make the assembly with a frame 40 cm by 60 cm high 4.5 cm
2 Spread a layer of about 0.5 cm of ganache on the hazelnut cookie Stem the strawberries and arrange them in staggered rows on the ganache
3 Trim the top of the strawberries if they protrude from the frame Using a pastry bag, garnish the frame with whipped vanilla ganache, filling each gap well.
4 With a palette, smooth the ganache by resting on the frame Place a non-chablonné hazelnut cookie on the cream, side facing down Press using a plate to stick the cookie
5 Cover the biscuit with a light layer of whipped vanilla ganache and smooth the whole well to have a flat surface. Heat the red icing and mix it Evenly flock the strawberry frame with the icing
6 Unframed the strawberry plant by passing a paring knife all around between the frame and the strawberry plant
For the menthol syrup: 150 g of water, 50 g of sugar, 15 leaves of fresh mint
For the diplomat mint cream: 250 g of semi-skimmed milk, 15 leaves of fresh mint, 50 g of caster sugar (or other), 3 egg yolks, 20 g of cornstarch, 25 g of butter half-salt, 100 g single cream
For assembly: spoon or boudoir cookies, gariguette or ciflorette strawberries, icing sugar, fresh mint leaves
6 Place in a container, and apply a film in contact to prevent the formation of a crust
2 At the bottom of a mold, arrange boudoir cookies or other spoon cookies The chef uses big closet bottoms
They are one of our favorite fruits, so when they make their return to market stalls, there’s no way to miss out on strawberries! Between April and the end of June, they delight us This sweet fruit comes to wake up our desserts, for gourmet brunches, incredible breakfasts and snacks to die for. Are you running out of ideas? We reveal our best strawberry-based dessert recipes
Gariguettes, ciflorettes or even wild strawberries… This fruit can be incorporated in all preparations, and we intend to try a large number of recipes Cyril Lignac, Mercotte, Christophe Michalak… The best Chefs have come up with recipes based on strawberries, which you will soon be unable to do without Pavlova, sorbet, pana cotta, tart or even strawberries… Do you love strawberries? So head for the kitchen and get your whisk!
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