Strawberry and vanilla dessert and piece of strawberry

Here are a strawberry and vanilla dessert recipe that I've been wanting to share with you for a while.

This strawberry dessert consists of a strawberry financier cookie, a creamy strawberry insert and white chocolate and vanilla whipped ganache. The whole thing is covered with a mirror glaze with strawberry pulp.

I tried a glaze without colouring, as for my mango dessert, but it did not work with the strawberry, the colour is not strong enough and the result was rather a slightly pinkish gray… I, therefore, added a tiny bit of red food colouring. You can also make an ivory glaze, using water instead of the strawberry pulp, if you want a dye-free glaze.

  • A strawberry and vanilla dessert for 8 people (20 cm in diameter and 6 cm in height)
  • Preparation:  2 hours
  • Cooking:       25 min
  • Difficulty:      Difficult


  1. A 20 cm dessert circle
  2. An 18 cm circle for the insert
  3. An electric whisk
  4. A Maryse
  5. A thermo-probe
  6. A hand blender
  7. A precision balance for small weighings


  • Vanilla whipped ganache:
  • 150 g of whipping cream (30% fat)
  • 15 g of honey
  • 1 vanilla pod
  • 200 g white chocolate
  • 380 g of whipping cream (30% fat)

The creamy strawberry insert:
  • 250 strawberries
  • 15 g lemon juice
  • 90 g sugar
  • 13 g of cornstarch (cornstarch)
  • 3 g of gelatin (one and a half sheets)
  • 100 g butter

The strawberry financial cookie:
  • 60 g ground almonds
  • 110 g icing sugar
  • 50 g flour
  • 80 g butter
  • 80g egg white
  • 150 g strawberries
  • Mirror glaze:
  • 150g caster sugar
  • 150 g of glucose
  • 100 g of strawberries (or water)
  • 80 g of liquid cream
  • 150 g of white chocolate
  • 9 g of gelatin
  • a knife tip of red food colouring

How to prepare strawberry and vanilla dessert:

D-2: Make the ganache, the insert and the cookie.
D-1: Assemble the ganache and assemble the dessert.
D-Day: Ice your dessert and let it thaw at least 8 hours in the refrigerator (best done the night before if it's for noon).

Vanilla whipped ganache:

Heat the 150 g of cream, the scraped vanilla pod and the honey.

Melt the chocolate in a bain-marie then add the hot cream in 3 batches, mixing with a spatula.

Add the 380 g of cream then mix with a hand blender.

Place a cling film in contact with the ganache and set it aside in the refrigerator.

The creamy strawberry insert:

Soak the gelatin in a large bowl of cold water.

Blend the strawberries in a blender or with a hand blender until you get a perfectly smooth pulp.

In a saucepan, pour the strawberry pulp you have just prepared, the lemon juice, the sugar and the cornstarch.
Bring to a boil while stirring with a whisk.

Remove from the heat then add the previously drained gelatin.

Let your crémeux cool down to around 40 ° C, then add the cold butter cut into small pieces.
Blend with a hand blender for 4 to 5 minutes, even if it looks smooth before. This will allow the butter molecules to burst perfectly and make the cream perfectly smooth.

Cover the underside with an 18 cm diameter circle of cling film to prevent the cream from leaking and then pour it into it.

Reserve in the freezer.

The strawberry financial cookie:

Once your crémeux is completely frozen, remove the ring (which is used for baking the cookie) and keep the crémeux in the freezer until assembled.

Preheat your oven to 170 ° C hot air.

Melt the butter in a small saucepan until you obtain a brown butter. The butter should cook and develop a nutty smell. Then filter it through a colander.

Combine the almond powder, icing sugar and flour. Add the brown butter then mix with

Finally, add the egg whites and mix one last time until you get a smooth paste.

Pour the preparation into the 18 cm circle, previously buttered and placed on a sheet of baking paper.

Cut the strawberries in half and divide them in the financier batter.

Bake for 25 minutes at 170 ° C.

Let the cookie cool, remove the circle and set it aside in the freezer.

Assembling the dessert:

Prepare your mould or your dessert ring 20 cm in diameter.

If you are using a circle, stretch a piece of cling film (good quality, otherwise you cannot) over your circle. If it does not stick well you can slightly moisten the circle, then gently pull on the film to stretch it well.

Turn your circle over onto a baking sheet and place a 2-inch-high rhomboid strip inside for easy release.

Assemble the ganache like a whipped cream using an electric whisk or a pastry robot. She must stand perfectly

Pour half of the mounted ganache into the circle, smooth out, avoiding trapping air in the mousse.
This is the most difficult part because the whipped ganache is quite compact. Do not hesitate to smooth the sides and the bottom with your spatula.

Place your frozen strawberry cream insert then press to insert it into the ganache.

Pour in the rest of the whipped ganache, then smooth, again avoiding trapping air.
You can keep a tiny bit of ganache in the refrigerator, the equivalent of a tablespoon. This will allow you to fill any holes when removing from the mould.

Finish by depositing the financial biscuit, the smooth part upwards, pressing well to push it in.

Smooth the top if necessary then reserve the dessert in the freezer (minimum 4 hours).

Mirror glaze:

Soak the gelatin in a large bowl of cold water.

Pour the sugar, glucose and strawberry pulp (or water) into a saucepan and bring it to a boil at 103 ° C.

In a large measuring glass (fine and high) pour the white chocolate and the liquid cream.

Pour your mixture of sugar and fruit pulp over your chocolate, then add the previously drained gelatin and a touch of red colouring.

Mix with a hand blender, taking care not to incorporate any air.

Let the icing come down to 35 ° C.

Take your dessert out of the freezer and unmold it. Place it on a wire rack over a saucepan to catch the excess frosting.
If you notice holes in your mousse, use the ganache you kept aside. Simply fill and smooth.

Pour the icing at 35 ° Cover the dessert, let it sit for 2 minutes, then transfer it to your dish using a large flat spatula.

Let the dessert thaw in the refrigerator for at least 8 hours (this dessert takes a particularly long time to thaw).

Decorate your strawberry and vanilla dessert with a few fresh strawberries and take it out of the refrigerator 30 minutes before serving so that it is not too cold.

Tips and advice to remember:

The ganache should rest in the fridge for several hours before being assembled, which is why I highly recommend that you prepare it the day before assembly.

Mix the cream for a long time to make sure it has a perfect texture when tasting.

The ganache should be mounted like a firm whipped cream. There is no gelatin in it, which means it won't get colder, so be careful about its consistency.

This dessert is particularly long to defrost, it takes at least 8 hours in the refrigerator to thaw and remember to take it out 30 minutes before serving.

To watch: Chocolate Covered Strawberries | Easy Valentine's Day Recipe

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