{"id":18465,"date":"2020-04-10T15:56:39","date_gmt":"2020-04-10T13:56:39","guid":{"rendered":"https:\/\/www.matferbourgeat.com\/?p=18465"},"modified":"2023-01-26T11:57:27","modified_gmt":"2023-01-26T10:57:27","slug":"2020-easter-special-vincent-guerlais-strawberry-basket","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2020\/04\/10\/2020-easter-special-vincent-guerlais-strawberry-basket\/","title":{"rendered":"2020 Easter Special, Vincent Guerlais\u2019 strawberry basket"},"content":{"rendered":"\t\t
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Ingredients to make a strawberry basket\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hazelnut dacquoise\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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156 g Egg whites
69 g Granulated sugar
69 g Ground almonds
140 g Ground hazelnuts
108 g Powdered sugar
26 g Flour<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Start by making the hazelnut dacquoise.<\/p>

Make French meringue with the egg whites and granulated sugar.<\/p>

Combine the remaining dry ingredients and gently fold into the meringue using a rubber spatula.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Spread onto a baking sheet lined with silicon paper and bake for 12 minutes at 180\u00b0C (360\u00b0F).<\/p>

Once baked, cool on a rack.<\/p>

Cut two rectangles inside the baked dacquoise.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Whipped Bourbon vanilla ganache\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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90 g Whipping cream 35% fat.
1 Vanilla pod
3 g Powdered beef gelatin
16 g Water
90 g White couverture chocolate
196 g Whipping cream 35% fat<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Heat the whipping cream with the vanilla pod ; add the gelatin \/ water mixed together and pour onto the white couverture chocolate.<\/p>

Allow to cook to 20\u00b0C (68\u00b0F) then add the 196 g cold whipping cream.<\/p>

The following day, whip in a stand mixer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Commencez par r\u00e9aliser un biscuit dacquoise \u00e0 la noisette.<\/p>

Faites une meringue fran\u00e7aise : montez les blancs d\u2019\u0153ufs en neige et incorporez progressivement le sucre cristal et la poudre de noisettes brutes.<\/p>

M\u00e9langez d\u00e9licatement \u00e0 l’aide d’une maryse.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chef\u2019s tip<\/h2>\n
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Leave to rest for 24 hours for a Chantilly cream like texture and it will be a little firmer.<\/h3> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The following day, whip in a stand mixer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Take a first dacquoise rectangle and pipe all around it with the whipped Bourbon vanilla ganache.<\/p>

You can also pipe a little of the ganache inside the rectangle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cover this with the second dacquoise rectangle.<\/p>

Spread a thin layer (about 3 mm) of whipped Bourbon vanilla ganache over this.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cut strawberries in 2 and place them side by side over the entire rectangle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Chocolate basket\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Use a cardboard pattern to cut your basket shapes.<\/p>

Using a mixture of chocolate, cocoa butter and unsweetened cocoa powder, give a wooden look to your basket.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Stick all the parts together using a paper cone filled with caramelized white chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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assembly and Finish\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tLast step, stack your basket in a bell shape over the biscuit.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Add a few small eggs and some chocolate molds as decorations to give it a little springtime and Easter feel.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"le-panier-de-fraises\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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You can also find on the site Vincent Guerlais recipes for the Gorilla<\/a> as well as for the new-style Mendiant Egg<\/a> and the Raspberry Entremets<\/a>.<\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

For our last 2020 Easter theme recipe, Vincent Guerlais proposes an indispensable accessory for anyone who goes on an Easter egg hunt: a strawberry picking basket!<\/p>\n","protected":false},"author":6,"featured_media":18486,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-18465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\n2020 Easter Special, Vincent Guerlais\u2019 strawberry basket - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Pour notre derni\u00e8re recette sur le th\u00e8me \u00ab P\u00e2ques 2020 \u00bb, Vincent Guerlais vous propose de r\u00e9aliser l\u2019accessoire indispensable \u00e0 toute personne qui part \u00e0 la chasse aux \u0153ufs : le panier fraises !\" 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