Tompouce Strawberry Pie

Tompouce Strawberry Pie

VDP puff pastry dough
2550 g strawberries
102 g sugar
150 g strawberry purée
54 g lemon purée
382 dissolved gelatine

Roll out the puff pastry to 2,5 mm. Bake between plates (under pressure) until they are almost ready. Remove the upper plate and bake until ready then dry. Measurement: 19 x 4,5 cm.

Strawberry compote (layer)
Cook the sugar and purées. Add the dissolved gelatine. Add the fresh strawberries. Cool down in the freezer on a piece of natural cake.

Caramelized puff pastry top
Moist the puff pastry, sprinkle with sugar and burn a little.

Chocolate decoration
Heat the chocolate up to 45°C and cool back to 29°C. Smooth it till 2 mm and cut as wished.

Vanilla mouse (on top)
Use vanilla mousse on top to finish off the pie

Suitable for 4 persons.

More information?

+31 416 692 785