Strawberry Illusion (25 bites)

Strawberry Illusion (25 bites)

Strawberry Illusion (25 bites)




1 quarter of 15cm

Strawberry jam

Sugar paste or green almond paste



300g whole liquid cream

140g white chocolate

3g gelatin (1 sheet 1/2)

1 vanilla pod



140g butter

75g icing sugar

25g almond powder

1 egg

250g T55 flour



For mirror glazing

150g sugar

150g of glucose

30g of water

50g of sweetened condensed milk

150g white chocolate

9g gelatin (4 1/2 sheets)

red powder dye


Vanilla mounted ganache:

Rehydrate the gelatin in one volume of cold water. In a small saucepan, bring to a boil 150g of liquid cream with the vanilla seeds. Gradually pour the boiling cream over the previously melted white chocolate then add the 150g of cream remaining cold. Film the ganache and refrigerate overnight.

The sweet dough:

Work the ointment butter with the icing sugar, add the salt, the almond powder, the egg and mix well. Finally add the flour without overworking the dough. Film it and reserve it in the fridge for one night. The next day, lower it to about 2-3mm and cut into 4cm squares. Place them on a perforated baking mat and cook for around thirty minutes at 175 ° C.

Red mirror frosting

In a small saucepan, cook the sugar with the water and the glucose at 103 ° c (make sure to respect this temperature). Remove from the heat and add the rehydrated gelatin. Pour over previously melted white chocolate and sweetened condensed milk. Add the dye and mix. Film on contact and reserve in the fridge overnight.

Editing of PixFraises

Cut the four-quarter cookie into small cubes 2cm and 0.8cm thick. Whisk the vanilla ganache until a whipped cream is not too firm. Put it in a pocket with a plain socket. Also put the strawberry jam in the bag. In the Pixcake mold, arrange the vanilla ganache up to half the height, poach a point of strawberry jam, add a little ganache then arrange the cookie cubes by pressing lightly. Finally, close the Pixmoule with its cover and freeze in the freezer overnight.

Frosting and finishing of Pixfraises

Unmold the cubes, place them on a rack and put them back in the freezer until the icing is perfect. Slowly warm the red mirror glaze. Coat the cubes when the latter is at a temperature of 35 ° c. Let it drain before sprinkling the PixFraises with sesame seeds.

Finally, arrange them on the sweet dough squares using a toothpick.

For a successful trompe l'oeil effect, you can make small strawberry tails with sugar paste or green almond paste. For a simpler version, you can just as well use real tails of fresh strawberries. Let PixFraises thaw in the fridge one hour before tasting.







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