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Strawberry Croissant Tart, Mascarpone Cream and Strawberry Gel

Strawberry Croissant Tart, Mascarpone Cream and Strawberry Gel

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Ingredients

Strawberry Gel
500 gr strawberry puree
10 gr lime juice
10 gr Silver gelatin sheet.
Mascarpone Cream
500 gr heavy cream
100 gr Sugar
55 gr cornstarch
500 gr Mascarpone
  • Medium

Ingredients

  • Strawberry Gel

  • Mascarpone Cream

Directions

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How to Make Strawberry Gel:

  1. Soak the gelatin in cold water.
  2. Heat the puree to 60C and add the gelatin to dissolve.
  3. Mix with lemon juice and set aside in the fridge until set.
  4. Emulsify with the blender to make a smooth gel.

How to Make Mascarpone Cream:

  1. In a medium pot mix everything and bring to Boil.
  2. Let cool in the fridge and place in a pastry bag.

Strawberry croissant tart, mascarpone cream and strawberry gel Strawberry croissant tart, mascarpone cream and strawberry gel

Photo credit: Antonio Bachour

Antonio Bachour

Antonio Bachour is an American pastry chef. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a “confection master”

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