A Taste of New Years


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.

Macaron Method
  • 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.

Assembly Method
  • 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. 
  • Freeze. 
  • When frozen, unmold and glaze with the shiny glaze that has been heated to 98°F.

Decoration Method
  • 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.

About this Recipe:

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