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Strawberry Pastry
A delicious soft strawberry bavaroise combined with a crispy bottom. Such a delight!
200°C
10 min
36 pieces
Ingredients
Base:
500 g
Bak Speciaal Easybreak Nuts
Bavaroise cream:
1.250 g
Whipped cream, unsweetened
1.250 g
Frucaps strawberry filling
90 g
Damco multibavaroise
200 g
Water, 30°C
Strawberry mirror:
500 g
Cream, unsweetened
500 g
Chocuise souplesse strawberry
500 g
Frucaps cold mirror glaze neutral
15 g
Gelatin, sheets
Decoration:
Chocolate decoration available at Vipam International
InstructionsPrintDownload PDF
Instructions for the base:
- Sprinkle the Bak Speciaal Easybreak Nuts on a baking tray of 60x20 cm.
- Dampen everything slightly, using a water spray bottle and bake.
- Cut into the desired shape and size immediately after baking. Cover the base with Cabostuif.
Instructions for the bavaroise cream:
- Stir Damco multibavaroise into the water. Then mix this through the Frucaps strawberry fruit filling.
- Next, mix in half of the whipped cream.
- Then add the other half of the whipped cream.
- Fill the tray and put the pastries in the freezer for 8 hours.
Finishing:
- Bring cream to the boil and add it to the melted Chocuise souplesse strawberry. Continue to stirr it becomes homogeneous. Then add the soaked gelatin and mix to a smooth mass.
- Finally, add the Frucaps cold mirror glaze neutral and mix again until smooth.
- Carefully remove the pastries from the mold and place them on a rack.
- Pour the strawberry-mirror over the pastries and carefully place them onto the crispy base. Then finish as desired.
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