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STRAWBERRY
FILO

Made with STRAWBERRY INSPIRATION

An original recipe by David Briand, L'École Valrhona

Pastry ChefMakes 24 desserts (7.5cm)

6 STEPS

Recipe Step by Step

ALMOND SHORTBREAD

75g flour Combine the dry ingredients with cold cubed butter. When there are

01
35g european butter no more clumps, add the cold eggs. Mix.

30g confectioner's sugar

10g almond flour Stop mixing as soon as you obtain a homogeneous paste. Refrigerate

0.5g salt or spread immediately.

15g eggs

Bake at 150°C (302°F).

STRAWBERRY INSPIRATION SHORTBREAD

150g Almond shortbread In a robot coupe, crumble the cooked Almond Shortbread dough and

02 150g crispy wheat flake cereal

150g 15391 (INSPIRATION FRAISE FEVE 3KG)

then add the wheat flake cereal and the melted STRAWBERRY

INSPIRATION couverture.

Tip: you can use the scraps of shortbread leftover from your other

baked goods.

VANILLA WHIPPED GANACHE

330g whipping cream Heat the smaller portion of cream. Infuse it with the vanilla bean and

500g whipping cream the lime zest for 20 minutes. Strain and rescale the cream.

1 ea vanilla bean

1g lime zest Add the glucose and invert sugar. Slowly pour the hot mixture over

03 30g Glucose (DE 38/40)

30g Invert sugar

the melted OPALYS 33% chocolate. Immediately mix using an

immersion blender to make a perfect emulsion.

230g 8118 (OPALYS 33% FEVE 3KG)

Add the second portion of cold cream. Mix again with an immersion

blender.

Leave to set in the refrigerator, preferably for 12 hours. Whisk until the

texture is consistent enough to use in a piping bag or with a spatula.

STRAWBERRY INSPIRATION CRÉMEUX

175g STRAWBERRY PURÉE Heat the strawberry purée with the glucose until the two reach a

04
8g glucose (DE 38/40) temperature of approx. 80°C (176°F), then add the gelatin (which you

5g powdered gelatin have rehydrated in advance). Slowly pour this mixture over the

25g water melted STRAWBERRY INSPIRATION couverture.

270g 15391 (INSPIRATION FRAISE FEVE 3KG)

330g whipping cream Mix with an immersion blender to make the perfect emulsion. Add

the cold cream. Mix again. Leave to crystallize in the refrigerator.

STRAWBERRY INSPIRATION GLAZE

80g strawberry purée Use the sugar, strawberry purée and glucose to make a syrup, then

110g sugar cook at 104°C (220°F). Incorporate the sweetened condensed milk

135g glucose (DE 38/40) and the rehydrated gelatin, then gradually pour it over the melted

110g sweetened condensed milk STRAWBERRY INSPIRATION couverture. Immediately mix using an

12g powdered gelatin immersion blender to make a perfect emulsion.

05 60g water

185g 15391 (INSPIRATION FRAISE FEVE 3KG) Bring the ABSOLU CRISTAL to a boil, then add it to the smaller

165g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE portion of water and food coloring in order to slightly accentuate its

5KG) vibrant color. Mix using an immersion blender. Store in the

16g water refrigerator. Leave to set for 12 hours before use.

AN red food coloring

TO USE: Reheat the glaze to 32-34°C (90-95°F), then mix it with an

immersion blender to homogenize and to get rid of as many air

bubbles as possible. Glaze.

ABSOLU CRISTAL SPRAY GLAZE

06 700g 5010 (ABSOLU CRISTAL NAPPAGE

NEUTRE 5KG)
Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.

Immediately apply using a spray gun at about 80°C (176°F).

70g water

Assembly and
finishing

Make rounds of Shortbread (about 15g each) using a 6cm ring.

Store in the refrigerator.Make a spiral of Crémeux on top of the

Shortbread rounds (about 10g) using a piping bag with a

6mm plain round nozzle. Store in the freezer.Line your 7.5cm rings

with clear acetate. Whip up the Whipped Canache, then pour about

45g into each ring. Put the Shortbread in place, making sureto put

the Crémeux on the same side as the Ganache. Freeze. Turn

out, then glaze with STRAWBERRY INSPIRATION Glaze.Use a piping

bag with a 6mm round nozzle to make a spiral of Crémeux on

top (about 15g). Freeze. Add a layer of ABSOLU CRISTAL Spray

Glaze.Put a metal rolling pin in the freezer. Use a piping bag (without

a nozzle) and some tempered STRAWBERRY INSPIRATION

couverture to make the “lashes” and placethem around the cream

mix spiral.

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