Strawberry Rhubarb Tube
Step into a world of delectable harmony with our Strawberry Rhubarb Tube recipe. This exquisite creation melds the vibrant sweetness of strawberries with the tart allure of rhubarb, encased in a delicate tube of perfection, offering a delightful and refreshing culinary experience that will captivate your senses.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter for croissants | 110g |
| salt | 2g |
| icing sugar | 70g |
| almond powder | 165g |
| vanilla powder | 1g |
| whole egg | 175g |
| flour | 297g |
| frozen strawberry puree | 420g |
| frozen rhubarb | 240g |
| frozen lime puree | 180g |
| sugar | 417g |
| invert sugar | 100g |
| pectin glaze | 8g |
| egg yolk | 103g |
| egg white | 174g |
| cream 35% | 600g |
| milk | 100g |
| gelatine | 6g |
| white chocolate | 550g |
| vanilla pods | 2 |
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Almond pâte sablée
110g butter for croissants - 2g salt - 70g icing sugar - 25g almond powder - 1g vanilla powder - 35g whole egg - 190g flour
METHOD. Blend the butter, salt and icing sugar in a stand mixer. Add the whole egg. Add all the other ingredients and mix. Store overnight in the fridge. Roll out to 2 mm. Cut out a round disk of 5 cm. Bake for 8 min at 220°C.
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Strawberry and rhubarb compote
420g strawberry purée - 240g rhubarb pieces - 180g lime purée - 140g sugar - 100g invert sugar - 8g pectin glaze
METHOD. Heat the strawberry purée, lime purée and invert sugar. Mix the pectin glaze and sugar. Add this to the fruit purée. Boil for 2 min. Pour the gel over the rhubarb pieces. Store in the fridge. Pipe in a tube mould and freeze.
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Almond biscuit
140g almond powder - 140g sugar - 140g whole egg - 43g egg yolk - 174g egg white - 107g sugar - 107g flour
METHOD. Mix the almond powder, sugar (140g), whole egg and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out a round disk of 4 cm.
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Vanilla mousse
150g cream 35% - 100g milk - 30g sugar - 60g egg yolk - 6g gelatine - 450g cream 35% - 550g white chocolate - 2 vanilla pods
METHOD. Soak the gelatine in cold water. Boil the cream (150g) and milk together with the vanilla pods. Add the vanilla seeds to the sugar and egg yolk and mix. Add to the boiling mixture. Heat to 83°C. Add the gelatine. Make an emulsion with the white chocolate. Cool down to 38°C. Add the semi-whipped cream (450g) to the ganache. Make a chocolate tube of 9x4 cm. Put a round disk of almond biscuit at the bottom of the tube. Pipe the vanilla mousse halfway up the tube. Gently press the frozen compote inside the tube. Place the pâte sablée on top of the tube. Decorate with a fresh strawberry.
