Napoleon of Wepion strawberries with Maquée de Beersel
Ingredients
For the cacao puff-pastry 200g of butter - 250g of flour - 125g of cold water - 15g cacao powder - 10g salt
For the crème à la maquée 350 g of crème fraiche - 250 g of maquée de Beersel - 75 g de sugar - 75 cl d'eau water - 100 g de jaune d'oeuf egg yolk - 1/2 vanilla pod - 500 g Wepion strawberries
Preparation
Puff pastry - To make the puff pastry, start with a good "soak". Mix the flour, water and salt, cover the dough and let it "rest" in the cool for about an hour. Roll out the dough, using a pastry roller. Mix the cacao and butter, add to the dough and then give the pastry 3x2 turns. Roll it out as thin as possible, prick and bake under the grill in an oven temperature of 200°.
Crème de maquée - Whisk the cream and the maquée together. Make a sirop of 30° with sugar and water and bring to boiling point. Split the vanilla pod in two and scrape the grains into the sirop. Mix Pour the sirop on the egg yolks and beat thoroughly until cool. Add the maquée and cream and refrigerate.
Garnish - Cut 12 rectangles of the same dimensions in the pastry. Using a pastry bag, garnish the pastry rectangles with the crème à la maquée and sprinkle the third with cacao. Arrange the finely sliced strawberries between each layer of cream and then add the rectangle of puff pastry containing the cacao. Repeat using all ingredients.
Tips - Use the flat side of the rectangles of pastry, the side that has been in contact with the hot plate during the cooking process. This makes the effect more stable and aesthetic. Use ripe strawberries.
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