2 Feb 2022
In a mixing bowl with a whisk attachment whip the Puratos Tegral Chiffon Cake, eggs, and water at high speed for 6 min., adding the oil gradually in the last minute.
Use 150 g of chiffon per 16 cm ring.
Bake in a deck oven at 180°C for 30-35 min. closed damper.
Cool down and cut 3 slices per chiffon.
Boil the water and sugar, let it cool down and add the PatisFrance Starfruit Fraise.
Pour ± 40 g per layer for a 16 cm diameter cake.
Spread ± 40 g per layer for a 16 cm diameter cake.
In a mixing bowl with a whisk, mix the water and Puratos Cremyvit for 5 min. at medium speed, let it set 10 min. before using.
Mix the Cremyvit custard and stiff peak Puratos Chantypak together.
Spread ±100 g per layer for a 16 cm diameter cake.
In a mixing bowl with a whisk attachment whip the Puratos Ambiante Topping at medium speed to keep a smooth texture.
Whip the egg white adding the granulated sugar gradually to stiff peak. Fold the sifted powder sugar.
Add the food colouring and pipe to the shape needed.
Dry the meringue for 3 hours in an oven at 60-70°C open damper.
Mix the PatisFrance Patis’Macaron and the water during 4 min. at high speed with a paddle attachment.
Pipe on double tray with Silpat®.
Bake at 140°C, open damper for about 20-25 min.
When cold, pipe the Puratos Vivafil Strawberry between the macarons and let them rest overnight in a fridge well wrapped.
Use the Puratos Mimetic Incorporation at room temperature.
In a mixing bowl with a paddle attachment mix the Puratos Tegral Patacrout, Puratos Mimetic and eggs to a dough texture.
Laminate at 3 mm and cut out heart shapes.
Bake in a deck oven at 180°C for 12-15 min. open damper.
Mix the sifted powder sugar and eggs white together, add the food colouring to have a light pink shade.
Apply on the baked cookies, after they have cooled off.
Let the frosting set for two hours before using.
Soak a slice of chiffon cake with the strawberry syrup, add the strawberry filling and pipe the diplomate cream. Repeat twice and top off with a last slice of soaked chiffon cake.
Cover with whipped Puratos Ambiante, add the meringue, macarons, cookies decoration and some fresh strawberries.
Warm up some Puratos Miroir Glassage Fruits Rouges to 28-30°C and pipe the drips on the side.