Whether you do your shopping - as often as possible - at the supermarket, market or at a producer, you should have seen them land on the stalls: strawberries are officially in season, and it would be wrong to miss them in this fourth containment weekend. We can eat them plain, with or without sugar, lemon or whipped cream ... Or try a recipe that changes a little. Europe 1 has selected three for you to reproduce at home.
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Laurent Mariotte's easy: Melba strawberries
The pleasure sometimes lies in the simple things: sugar, cream, a little coulis ... The culinary columnist Laurent Mariotte, presenter of La Table des bons vivant on Europe 1, delivers a recipe that is certainly easy, but no less tasty .
© Laurent Mariotte
The ingredients for 6 people:
300 g strawberries
75 g heavy cream
35 g caster sugar
½ l vanilla ice cream
- For the grout:
100 g of spoiled strawberries
The juice of 1/4 lemon
25 g caster sugar
The recipe steps:
Rinse the strawberries, drain and hull them. Cut the fresh strawberries into quarters.
Mix the spoiled strawberries cut in half with the lemon juice and sugar. Mix the cream with the sugar.
Pour about 1 cm of coulis into the bottom of the glasses, arrange a scoop of vanilla ice cream and a layer of cut strawberries.
Pour a layer of cream and again a layer of strawberries. Continue to alternate cream and strawberries.
Pour a little grout at the end and enjoy.
The classic revisited by Philippe Conticini: crisp strawberry
If the reduced committee imposed by confinement has not discouraged you and you are organizing an Easter family lunch, you may prefer a cake for dessert. And why not change (a little) the recipe for the classic strawberry? This is what pastry chef Philippe Conticini offers, who guides you in this video.
The ingredients for 4 to 6 people:
- For the shortcrust pastry:
4.5 homemade shortbread cookies, i.e. 55 gr (failing which purchased commercially)
15 gr brown sugar
35 gr of butter
The seeds of a vanilla pod
Zest of 1/4 lime
- For the pastry cream:
165 gr semi-skimmed milk
30 gr of liquid cream
20 gr of cornstarch
43 gr caster sugar
40 gr of egg yolks
1 gelatin sheet
45 gr of butter
Zest of 1/2 lime
½ vanilla pod
- For the strawberry compote:
100 gr of roughly cut strawberries
1 teaspoonful of caster sugar
1 teaspoon lime juice
Zest of 1/2 lime
1 pinch of fleur de sel
- For mounting :
4 medium strawberries
4 small strawberries
A little icing sugar
Zest of 1/2 lime
The recipe steps:
- For the shortcrust pastry:
In a bowl, crumble the cookies, keeping a few large pieces of 2/4 mm maximum
Heat the butter until a very soft texture, but above all not melted, then add the sugar and the butter to the crushed cookies. Mix by hand
On the baking sheet covered with baking paper, place the crumbly dough in the circles of 14 cm in diameter, and tamp well with a tablespoon to have a perfectly flat surface.
Bake at 170 ° C for 12 minutes, depending on your oven, of course, and let cool, keeping the circle around well.
- For the pastry cream:
In a bowl, blanch the egg yolks with the sugar, add the flour and the cornstarch.
In a saucepan, bring the milk, the cream, the lime zest and the split and scraped vanilla demi-pod to a boil, remove the vanilla pod, then pour the hot milk over the egg yolks and whisk. Pour everything into the pan and cook for 3 minutes.
Add the butter and the gelatin softened in cold water and then pressed. Get rid of the cream, film on contact and keep cool.
- For the strawberry compote:
In a saucepan, cook everything for 3 to 4 min, stirring regularly with a maryse.
Then get rid of the compote in a dish, film it on contact and put it in the fridge.
- For mounting :
Place the pastry cream in a salad bowl and then vigorously squeeze it for 30 seconds.
Then garnish with this cream a pocket fitted with a small chibouste pastry case.
Make tears of pastry cream against the wall of the circle and on the cookie.
With another pocket fitted with a small plain tip, garnish the thickness of the inside of the strawberry plant with a thickness of 1/2 cm, then spread the strawberry compote.
Cut the 4 medium strawberries and 3 small strawberries in half.
First place the medium half-strawberries by placing them astride the cream and the strawberry compote.
Then place the small half-strawberries inside and finish with a whole in the center of the strawberry.
Sprinkle icing sugar around the edges of the strawberry plant and then zest the lime half over the whole strawberry plant.
Make three small balls of cream on the strawberries then place the opalines.
Nicolas Bottero's technique: sweet spring strawberries, creamy olive oil and white chocolate
If a bit of technique doesn't scare you, this recipe is for you. Imagined by Michelin-starred chef Nicolas Bottero, it combines strawberries with white chocolate and olive oil, for a summer taste.
The ingredients for 4 people :
115 g cream 35% mg
150 g white chocolate
265 g cream 35% mg
40g olive oil
100 g white chocolate
30g corn flakes
500 g strawberries
10 g sugar
250 g tempered white chocolate for decoration
The recipe steps:
- For the mounted ganache:
Pour the 115 g of boiling cream over the white chocolate.
Add the 265 g cream and the olive oil once the mixture is cold.
Let stand in the fridge for 1 hour minimum.
Beat with a mixer like a whipped cream.
- For the crisp white chocolate:
Melt the white chocolate and incorporate it at 40 ° c on the corn flakes
Mold on a baking sheet using a spoon of the desired shape. Let cool.
- For strawberries and coulis:
Cut 500 grams of strawberries into quarters.
Mix in 100 g with the sugar and reduce by half in a saucepan.
Keep in the fridge.
- For the chocolate decor:
Melt the white chocolate, lower it to 28 ° c and make flames on parchment paper.
- For dressage:
Dress the mounted ganache using a pastry bag.
Arrange the strawberry wedges, the crunchies, the decorations and the coulis as desired.
You can finish the plate with a dash of olive oil.