Strawberry Crèmeux
- INGREDIENTS:
- Strawberry puree 90g
- Lime puree 10g
- Whole egg 40g
- Egg yolk 30g
- Sugar 30g
- Gelatin mass 9g
- Butter 40g
- METHOD:
- Heat the fruit puree, whole egg, egg yolk and sugar until 83°C.
- Add the gelatin mass and cool down until 38°C. Add the butter (at room temperature) and mix. Pipe inside the baked croissant.
- DECORATION:
- Tempered white chocolate and ginger-bread crumps
