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Inspiration
THANK YOU BERRY MUCH
4 stepsRecipe Step by Step
01
RED RICE BISCUIT
100g egg yolks
270g whole eggs
210+67g caster sugar
170g frozen dry egg white
100g flour
34g red rice flour
Whisk the yolk, whole egg and sugar. Whisk the whites and sugar to make a meringue. Mix some of the meringues into the whole egg mix. Divide the sifted powder and add it. Lightly mix the remaining meringues. Panning 600g on an iron plate. Bake at 230℃ for about 6 minutes.
02
BLUE BERRY COMPOTE
660g blueberry pulp
100g caster sugar
16g pectine NH
40g lemon juice
Mix some of the sugar with pectin NH. Heat the remaining sugar and puree. At 40℃, pectin + sugar is added. Boil it again and add lemon juice.
03
INSPIRATION STRAWBERRY NAMELAKA CREAM
270g strawberry pulp
20g syrup of glucose
10g gelatin powder
50g water
370gStrawberry Inspiration
530g fresh cream 35%
Warm up puree and glucose. Add the hydrated gelatin to the water. Divide into half-melted chocolate and emulsify. Add cold liquid cream. Refrigerate overnight before use.
04
GANACHE MONTEE OPALYS
250g fresh cream 35%
25g inverted sugar
25g syrup of glucose
170gOpalys 33%
370g fresh cream
1g Norohy Madascar Vanilla bean pod
Warms up cream, invert sugar, and glucose. Infuse the vanilla bean. Boil it once more, divide it into half-melted chocolate and pour it into emulsification. Refrigerate overnight. Use by whipping.
Assembly and finishing
Panning 400g of blueberry compote on a biscuit thinly. Panning 500g strawberry cream on top. Cut into 5.5cm in height and roll it up. Decorated with Opalys ganache monte.
Meet the Chef
Commercial Pastry-Chef at Tokyo
Hyelim Kim
Although it is a pretty pink roll cake on the outside, it is a cake that has a more colorful color and taste inside. I hope you don't forget the many strengths you have.
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