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Recipe for one 40 x 60cm frame
Make the sponge and spread into two frames. Each one should contain 1350g. While still hot, turn the sponge out onto a flat surface covered with baking paper, and press down gently on it until it is even. Make the strawberry confit, weigh out 1150g onto each slab of sponge (which you have now placed back in their frames) and spread out evenly while it is still hot. Leave to set in the refrigerator.Make the cream mix and while still hot, weigh out 1600g onto one confit-covered sponge. Place the other sponge on top, then weigh out another 1600g of cream mix and spread evenly on top. Store in the refrigerator.Once set, slice up your desserts then spray on some Absolu glaze using a spray gun. Freeze.Use a piping bag filled with tempered Almond Inspiration to randomly sketch out lines onto confectionery dipping paper until you have a “straw” effect. Leave to harden.Dip an egg-shaped cutter in tempered Almond Inspiration then press it onto confectionery dipping paper to create egg outlines.Leave to harden.Use a hot knife to slice up your straw decoration so it fits your desserts exactly, then use a brush to add some gold sparkling powder and give your decoration some depth.Place the straw decoration on the dessert, position the egg decorations and finish off with a logo.