Strawberry and white-chocolate mousse pie

Light and crunchy. A real treat!

Ingredients for 6 people

500 to 800 g fresh charlotte strawberries

Chocolate shortcrust pastry

180 g all-purpose flour

120 g butter

60 g granulated sugar

20 g eggyolk

20 g unsweetened cocoa powder

1 teaspoon heavy whipping cream

1 pinch of salt

White-chocolate mousse

200 g white chocolate

200 g cold heavy whipping cream

1 teaspoon heavy whipping cream

1 gelatin sheet Dr. Oetker (2 g)

Method

Chocolate shortcrust pastry

- In a stand mixer or between your hands, rub the butter into the flour.

- Add the sugar, the salt, the yolk, the cream and the chocolate and knead the dough until homogeneous.

- Put the dough 30 min in the fridge.

- Preheat the oven to 356°F.

- Roll out the dough to a round shape.

- Put it in a pie mold, cover it with wax paper and ceramic beads to prevent the crust from swelling.

- Bake for 15 min, remove the wax paper and the beads and bake for another 10 min.

- Let it cool down.

White-chocolate mousse

- Melt your chocolate in a bain-marie.

- Whip the cream.

- Melt the gelatin with the teaspoon of cream.

- Mix into the chocolate then fold the whipped cream into the chocolate.

- Pour over your shortcrust pastry and add your fresh strawberries.

- Put in the fridge.

Pastry cream mousse like a crème brûlée, red berries

Ingredients for 6 ramekins

250 g fresh red berries

Brown sugar

Pastry cream mousse
470 g whole milk
2 vanilla beans
110 g egg yolk
110 g sugar
47 g cornstarch
47 g butter
33 cl cold heavy whipping cream
2 gelatin sheets Dr. Oetker (4 g)

Method

Pastry cream mousse

- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 20 min or more.
- Hydrate the gelatin in cold water.
- Meanwhile, beat together the yolks, the sugar and the cornstarch without whitening or frothing.
- Boil the milk again and pour 1/3 into the eggs, blend, add in the rest and blend.
- Put it back into the pan by pouring it through a strainer and beat over high heat until it thickens.
- Remove the pan and add the butter.
- Cool it rapidly stirring the whole time so as to prevent the cream from drying.
- Once it is cool, whip the cream and fold it gently in the pastry cream.

-Put your berries in your ramekins.

- Pour some mousse and put in the fridge.

- Before serving, sprinkle some brown sugar over each crème and caramelize with a blowtorch.

Strawberry and basil soup

Simple and refreshing for the arrival of strawberries.

Ingredients for 6 people

500 g fresh strawberries

100 g mineral water

80 g sugar

Juice of a quarter of a lemon

Between 10 and 20 basil leaves

Cold heavy whipping cream

Method

- Wash the strawberries and cut the peduncle (not the other way around).

- Wash the basil leaves.

- Bring water and sugar to a boil for 1 minute.

- Blend everything together and put it in the fridge.

- Serve cold with a few drops of heavy cream and small leaves of basil.

Crème brûlée

What a treat crème brûlées are, especially with quality vanilla beans. The big question surrounding crème brûlées is how to bake them. Some use bain-marie, others bake them directly in the oven. The end result is the same, only the timing changes: 30 minutes in a bain-marie at 320°F, 1h15 directly in the oven at 212°F. In the end, a perfectly baked crème brûlée must always be wobbly in its middle.

Ingredients for 4 people

2.5 vanilla beans

180 g egg yolk

300 g heavy whipping cream

300 g whole milk

84 g sugar

Brown sugar

Method

- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 10 to 15 min.

- Preheat the oven: 320°F for bain-marie, 212°F directly in the oven.

- Whisk the yolks and the sugar until it melts.

- Pour the vanilla milk through a strainer, whisk, then add the heavy cream, whisk again.

- Pour the custard into 4 ramekins. Be generous.

- Bake for 30 minutes or 1h15 minutes.

- Refrigerate them.

- Before serving, sprinkle some brown sugar over each crème and caramelize with a blowtorch.