Strawberry Tartelette
Tartelette, Strawberry Cremeux and Foam — a Dawn Foods recipe in 3 components. Uses Dawn Foods Flavouring Compounds, Strawberry – 1 kg and Dawn Fond Cream Stabiliser 2.5 kg, Strawberry.
- cooking temperature (cremeux)
- 82 °C
- butter mixing temperature (cremeux)
- 40 °C
Ingredients
Tartelette
| Ingredient | Quantity |
|---|---|
| Cookie Mix Vanilla | 1000 g |
| Water | 70 g |
| Butter | 200 g |
Strawberry Cremeux
| Ingredient | Quantity |
|---|---|
| Dawn Foods Flavouring Compounds, Strawberry – 1 kgStrawberry Compound | 120 g |
| Water | 200 g |
| Whole egg | 300 g |
| Dawn Fond Cream Stabiliser 2.5 kg, StrawberryStrawberry Fond 203031114 or Neutral Fond | 80 g |
| Butter | 200 g |
Foam
| Ingredient | Quantity |
|---|---|
| Silva | 200 g |
| Water | 80 g |
| Lemon Flavouring | 3 g |
Method
- Tartelette
Mix everything briefly into a short dough, chill, and roll out to 3 mm. Cut out with a 6 cm fluted cutter. Bake upside down on the back of a 7 cm Ø dome mat. Unmould immediately after baking.
- Strawberry Cremeux
Bring the water and compound to the boil. Dissolve the fond in it, then add the egg and cook through to 82°C. After cooling to approx. 40°C, mix in the butter with a stick blender. Do not beat in air.
- Foam
Mix everything on high speed with a whisk and whip to a light, stiff foam.
Assembling: brush the tartelette shells with chocolate or spray them with coating. Then fill with cremeux, approx. 20 g per tartelette. Decorate with the foam and flame it. Optionally decorate further with lemon or lime zest.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.