Strawberry Creme Cake Method
Combine ingredients with a paddle and mix for 5 minutes on medium speed, scraping as necessary.
Spread 4mm thick onto a Silpat.
Bake at 375°F for 12 minutes or until baked through.
Once cooled, freeze until ready to use.
Strawberry Cream Method
Combine ingredients and bring to a boil.
Deposit into mini dome molds and freeze until ready to assemble.
Lynchee Champagne Mousse Method
Whip cream to soft peaks and set aside.
Bloom gelatin in ice water and set aside.
Combine Lychee puree and Talento with a whisk.
Mix on high speed for 5 minutes.
Melt gelatin, add to the Talento, then add the Champagne.
Fold in the soft whipped cream.
Shiny Glaze Method
Bloom gelatin in ice water.
Combine sugar, glucose, condensed milk and bring to a boil.
Pour over the white chocolate, add the drained gelatin and color as desired.
Use at 98°F.
Combine first three ingredients into a paste.
Make an Italian meringue with remaining ingredients by cooking the sugar with some water to 245°F.
Pour over the remaining egg whites and cream of tartar.
Once the meringue cools to 90°F, fold into the almond mixture and add color as desired.
Pipe onto a silpat and leave to dry for several hours.
Bake at 315°F for 12-14 minutes.
Fill with Vivafil Strawberry.
In a dome shaped mold, deposit the Lychee champagne mousse.
Insert a strawberry center and then place a disk of strawberry creme cake on top.
When frozen, unmold and glaze with the shiny glaze that has been heated to 98°F.
Decorate with a band of white chocolate around the base and fine sticks of white chocolate that have been sprinkled with sanding sugar.
Top each dome with a macaron.
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