Almond Puff Pastry, Vanilla Crème Fraiche, English Strawberries, Tempered Chocolate

Essential Cuisine

Essential Cuisine

Standard Supplier 21st October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Almond Puff Pastry, Vanilla Crème Fraiche, English Strawberries, Tempered Chocolate

Dessert cooked by Steven Halligan during the Final of the North West Young Chef Competition 2014


  • Puff pastry:
  • 250g Plain flour
  • 250g butter
  • Salt
  • Squeeze of lemon juice.
  • 130ml water cold
  • 100g almond paste.
  • Crème fraiche:
  • 3 Gelatine sheets
  • 50g sugar
  • 300g crème fraiche
  • 200g Holcombe cream
  • 1 vanilla pod
  • Strawberry jelly and syrup:
  • 1 punnet Strawberries
  • 50g sugar
  • 50ml water
  • Pinch salt
  • Squeeze lime juice
  • 3 gelatine leaves
  • Strawberries:
  • 8 strawberries
  • 200g sugar
  • 150g water
  • Champagne to taste
  • Spare Strawberry syrup
  • Tempered chocolate:
  • 500g chocolate dark 50%
  • 1 transfer sheet


Puff Pastry:
Breadcrumb the flour salt and 50 g butter in fingers.
Bind with water and lemon juice.
Slice an x in the dough and separate the 4 corners.
Place the softened butter in the middle and securely wrap.
Roll into a long rectangle and fold in twice like a book with double the spines.
Rest for 1 hour.
Remove and roll again into a rectangle and fold over once.
Place in fridge to rest for 1 hour and make note of number of folds.
Repeat previous steps 7) and 8) twice more and rest ready for use.
For service roll out into a thin layer, spread evenly the almond paste and lightly dust with icing sugar. Fold over and roll again.
Bake between 2 trays at 170 Degrees for 15 minutes.
Crème fraiche:
Boil cream sugar and vanilla and allow to infuse for 5 minutes.
Bloom gelatine.
Add gelatine and then whisk in crème fraiche.
Pass through fine chinois and set on top of pastry base in freezer.
Strawberry Jelly and Syrup:
Place all ingredients in Vacuum pac bag.
Boil bag in water for 20 minutes.
Remove and strain.
Bloom gelatine
Remove 300 ml and add gelatine to it and cool.
Pour onto crème fraiche filling and set.
With reserved juice, add 50g sugar and reduce to thick syrup.
Bring sugar and water to boil.
Remove to cool slightly.
Add Champagne and syrup
Add strawberries
Cover and allow to sit for 20 minutes.
Remove strawberries and refrigerate.
Tempered Chocolate:
Melt 375g chocolate to 54 degrees Celsius over bain marie.
Seed with remaining chocolate and cool to 28 degrees Celsius.
Reheat to 32 degrees Celsius.
Spread on transfer sheet, shape and cool.
Remove from sheet.

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