Eye-catching, elegant and perfect for Valentine's Day - without being cheesy!
We love this CLOVER recipe by Frank Haasnoot, World Chocolate Master, ideal for casting a 'lucky in love' spell over your customers. Uses Pavoni mould: PX4325 Passion Mini.
Follow the recipe below, or quickly scroll down to see the ingredients and products used.
Mix the butter, icing sugar, salt, and almond powder till it is smooth.
Add the eggs, followed by the sifted flour and starch.
Whip egg yolks and sugar B airy, when airy add the olive oil.
Whip egg whites and sugar A airy, and gently mix in the lemon juice.
Fold them both together and add the sieved the flour and fold it into the egg mixture.
Bake at 200°C for 7 minutes.
Verbena whip ganache
Boil 1/2 of the cream with the verbena and infuse for 10 minutes.
Boil the cream and verbena again, strain the verbena and melt the gelatin mass, make a ganache with the white chocolate.
Add the rest of the cream by using a hand blender.
Leave overnight and whip till the right consistency.
Combine together the sugar and the pectin NH.
Add the mix into the strawberry puree and lemon juice with a whisk.
Bring to the boil during 30 seconds and cool down and mix with a handblender.
Mix confit with brunoise of fresh strawberry.
In a bowl, combine sugar (A) with pectin and add water (A).
Let it stand for 10 minutes.
Ina pan, combine water (B) with sugar (B) then add glucose and heat to 40°C.
Slowly add the pectin mixture and bring to boil.
Add the citric acid.
Add a bit green coloring and use at 70°C.
Assembly and finishing
Roll the pate sable at 2 mm and cut 4 hearts of 5 cm and connect them on a perforated baking mat (see our 'EQUIPMENT store).
Bake at 160°C for 20 minutes.
Cut 4 hearts of the biscuit lemon of 4 cm and sprinkle them with powder of verbena.
Take a Pavoni Passion Mini PX4325 and fill them with strawberry compote and place into the freezer.
Remove the whip ganache from the moulds and spray with the neutral glaçage and finish like the photo.
40 gr pate sable
8 gr biscuit lemon
60 gr verbena whip ganache
15 gr strawberry compote
10 gr neutral glaçage
8 gr fresh strawberry
1 gr verbena powder
28 gr almond powder
52 gr starch
181 gr flour
1 gr salt
90 gr icing sugar
95 gr butter
53 gr eggs
91 gr egg yolks
46 gr sugar B
46 gr olive oil
61gr lemon juice
122 gr flour
243 gr egg white
91 gr sugar A
Verbena whip ganache
738 gr cream
37 gr fresh verbena leaves
185 gr white chocolate
41 gr gelatine mass
221 gr strawberry puree
22 gr sugar
3 gr pectine NH
4 gr lemon juice
217 gr fresh strawberries
99 gr water (A)
296 gr water (B)
99 gr sugar (A)
296 gr sugar (B)
197 gr glucose
3 gr acide citrique
5 gr pectin x58
5 gr pectin NH
PAVONI PRODUCT HERO: Pavoni Passion Mini, PX4325. Add to your cart here.
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