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Plant-based fraisier Yumgo X Tartelettes

Plant-based fraisier Yumgo X Tartelettes

Difficult

For 12 persons

Rolled sponge cake:

45g Mix sponge cake Yumgo

228g water

164g sugar

164g T65 flour

Orange blossom syrup:

200g water

100g sugar

30g orange blossom water

Strawberry confit:

345g strawberry purée

57g unrefined white sugar

7g NH pectin

57g atomised glucose

45g lime juice

Vanilla custard cream :

653g of oat milk

2 vanilla pods

120g Yumgo whole (powder + water)

8g of Yumgo yolk

60g water (to rehydrate the powder)

120g unrefined light sugar

5g NH pectin

47g corn starch

10g melted cocoa butter

Vanilla custard:

1kg vanilla custard cream

700g of plant-based liquid cream

17g
from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)
+103g of water (to hydrate the powder)
or
120g
from
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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Rolled sponge cake:

  • Mix the yumgo sponge with the sugar.
  • Add the water.
  • Mix the mixture with a mixer at maximum speed for 10min.
  • Gently fold in the flour using a spatula.
  • Pour into a 600x400 baking tray (or flat mould)
  • Bake : 20 min at 160°C

Orange blossom syrup:

  • Make a syrup of water and sugar.
  • Off the heat, add the orange blossom water.

Strawberry confit:

  • Heat the strawberry purée.
  • Add the sugar, pectin and sprayed glucose.
  • Bring to the boil.
  • Off the heat, add the lime juice.

Vanilla custard cream:

  • Infuse the vanilla beans in the milk, covered, for 10 minutes.
  • Remove the vanilla pods.
  • Boil the vanilla with oat milk.
  • Mix the Yumgo whole and yolk, sugar, pectin and corn starch.
  • Pour the milk over the previous mixture, whisk.
  • Return to the pan and bring to the boil again.
  • Stop cooking and add the cocoa butter.
  • Cool quickly.

Dressage:

  • Soak the sponge cake in the orange blossom water syrup.
  • Spread the strawberry confit over the soaked sponge cake.
  • Cut into strips 45 mm wide strips.
  • Roll up the strips.
  • Freeze.
  • Make the vanilla whipped cream (pastel cream + plant-based whipped cream).
  • Poke around the strawberry roulé with a small 104 piping tip.
  • Finish with a piece of strawberry on top and a pansy flower.
Download the recipe
Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

Discover the product

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