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Les sens ciel

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Ingredients

(A) Egg : 3個
(A) Egg yolk : 1個
(A) Granulated sugar : 90g
水飴 : 10g
薄力粉 : 90g
(B) milk : 20g
(B) fresh cream (40%) : 10g
(B) Unsalted butter : 20g
Strawberry puree (for jelly) : 120g
Powdered sugar (for jelly) : 6g
(C) Powdered gelatin : 2g
(C) cold water : 10g
Strawberry puree (for mousse) : 185g
powdered sugar (for mousse) : 60g
(D) Powdered gelatin : 7g
(D) cold water : 35g
Fresh cream (40%) (for mousse) : 185g
(E) fresh cream (40%) : 400g
(E) Granulated sugar : 28g

Time required

100minutes

Procedure

1) make the dough 00:36
Put (A) in a bowl and mix.
Mix while boiling in hot water and warm up to 40 degrees.
Put (B) in another bowl and melt in hot water.
Add starch syrup to (A) and whip with a hand mixer.
Beat with a hand mixer on low speed.
Add the cake flour while sifting and mix.
Add a small amount of dough to the melted (B) and mix.
Pour it back into the dough and mix.
2) bake 04:46
Spread a cooking sheet on the mold and pour 1 into it.
Bake in an oven preheated to 170 degrees for 28 minutes.
If you stick a bamboo skewer into it and it doesn't stick to the raw dough, remove the mold.
Place on a cake cooler to cool.
3) make jelly 05:54
Wrap the bottom of the mold.
Line the inner bottom and sides with cake film.
Mix (C) well and put it in the refrigerator to soften.
Add powdered sugar (for jelly) to the strawberry puree (for jelly) while sifting.
Mix and warm in the microwave.
Melt the softened gelatin in the microwave for 20 seconds.
Add to the strawberry puree and mix.
Pour into a mold and chill in the freezer to harden.
4) 生地を切る 07:38
Slice 2 into halves.
Slice off the surface and remove.
Cut out the dough.
5) make mousse 08:08
Put the cake film inside the mold and put one piece of 4 dough.
Mix (D) well and put it in the refrigerator to soften.
Add powdered sugar (for mousse) to strawberry puree (for mousse) while sifting.
Mix and warm in the microwave.
Melt the softened gelatin in the microwave for 20 seconds.
Add to the strawberry puree and mix.
Whip the fresh cream (for the mousse) to about 80%.
Cool the strawberry puree to 32-33°C and add it to the heavy cream.
Mix well.
6) 成形する 10:13
Pour 5 into 4.
Place 3 in the center and leave for about 5 minutes.
Pour in the remaining 5.
Place the remaining 4 on top and chill in the refrigerator to harden.
7) 生クリームを作る 11:42
(E)を8割程度に泡立てる。
使用する分をボウルに入れる。
ホイッパーで混ぜ、固めに泡立てる。
8) apply fresh cream 12:28
Remove 6 from the mold and put it on the turntable.
Apply 7, which has been firmly whipped, all over.
Whisk loosely from step 7 and apply to the entire surface.
9) 仕上げる 15:07
Put 7 in a piping bag and top with 8.
Add a small amount of strawberry puree (not listed) to Step 7 to make a cream and top with it.
Add strawberries (not listed) and cut into easy-to-eat pieces.
Finished on a plate.

Point

・In step 1, use the hand mixer at a low speed to create a foam texture.
・The mold for step 2 is 18 cm in diameter x 6 cm in height.
・Use a mold with a diameter of 12 cm for step 3.
・Warm the strawberry puree in steps 3 and 5 to body temperature.
・Use a mold with a diameter of 15 cm for step 4.
・For step 5, use a mold with a diameter of 15 cm and a cake film with a height of 7 cm.