|Gariguettes Strawberries in a Crunchy Pastry with Light Vanilla Cream|
Chef Tony Hoyle, Group Pastry Chef for YTL shares with The Yum List his recipe for Gariguettes Strawberries in a Crunchy Pastry with Light Vanilla Cream. Yum!
Gariguettes Strawberries in a Crunchy Pastry with Light Vanilla Cream
500gm Gariguettes strawberries
50ml Whippped cream
1 1/2 Vanilla pods
150g Icing sugar
6pcs Thin slices pastry
20g Butter melted
6pcs Mint leaves for garnish
For the Coulis:
100g Gariguattes strawberries
100g Caster sugar
1/2 Vanilla pod
Clean and slice all the strawberries. Set 100g aside for the coulis.
Pour the melted butter onto the slices of pastry, and pile the six slices on top of each other. Then cut into six portions and bake in an oven set at a temperature of 180 ºC for 8 minutes until crispy and golden brown in colour. Remove from oven and set aside to cool.
To make the coulis:
Mix 100g of sliced strawberries with the sugar and water and half a vanilla pod, then warm water on a low heat for 10 minutes. Transfer to a blender and zap until all is liquid and frothy. Put in the fridge for a minimum of one hour.
Whip the cream and 1 ½ vanilla pods together, adding the icing sugar at the end. Do not stop whipping until a soft, creamy whipped consistency is achieved (ie a Chantilly cream).
Put a slice of pastry on the plate, then a layer of strawberries, then the Chantilly cream. Repeat, so there are three layers in total. Repeat for the other five, then place on separate plates and serve with the coulis on the side and a mint leaf on the top for garnish.