Strawberry Tart & Chiboust Cream

Preparation

1. 1

   Filter the strawberry juice and cook it in a saucepan with 3 kg of sugar at 115°C, then add 5 kg of frozen strawberries and 5 kg of ripe strawberries.

2. 2

   Mix the glucose powder, pectin, and tartaric acid. When the strawberry mixture is warm, incorporate the second mixture and cook at 105°C. Remove and set aside.

3. 3

   Make a pastry cream by softening the gelatin in water. In a bowl, beat the egg yolks and 2 kg sugar until the mixture whitens. Add the flour and mix, then add the previously boiled milk and cook in the saucepan for 3 minutes after boiling resumes, stirring vigorously. Add the gelatin and set aside at room temperature.

4. 4

   Make an Italian meringue by heating the water and 4 kg of sugar in a saucepan to 121°C. Meanwhile, beat the egg whites until stiff then gradually pour in the syrup while continuing to beat.

5. 5

   Incorporate the meringue into the pastry cream in 2 stages, first 1/3 then add the rest of the meringue, mixing gently. Keep cool in a piping bag.

6. 6

   For assembly, add a layer of strawberry jam, then add the Chiboust cream, and finally arrange the fresh strawberries cut into 6 in staggered pattern to create an appealing design.