Recipes
Sablé base: 10 g
Sponge cake: 15 g
Strawberry soak: 5 g
Strawberry confiture: 20 g
Kirsch Bavarian cream: 60g
White chocolate coating: As needed
Strawberries and oxalis leave for decoration: As needed
Strawberry glaze: As needed
Assembly -Montage-
Pour 60g of Bavarian cream into each silicone mold.
Insert the frozen sliced sponge roll (3.5 cm in width) and cap with a sablé circle.
Freeze in a blast freezer until set, then unmold and spray with a white chocolate coating.
Decorate with strawberries, apply strawberry glaze, and garnish with oxalis leaves.
This recipe uses Chef Tanaka’s original mold (approximately 170ml).
Stabilizes air bubbles in the biscuit.
Maintains the fruit’s vibrant color and aroma for an extended time while keeping the sweetness of the confiture and glaze balanced.
Enhances the mousse’s freeze-thaw stability without adding excessive sweetness.
Click here for the exclusive interview with the recipe creator, Chef Yu TANAKA, the first Japanese executive chef Pâtissier at Hôtel Le Bristol, Paris.
Homemade strawberry juice*¹
(For strawberry glaze & strawberry soak）
1300 g frozen strawberries
130 g granulated sugar (10% w/w to the strawberries )
Strawberry Glaze
500 g homemade strawberry juice*¹
200 g granulated sugar (a)
180 g TREHA®
100 g glucose syrup
30 g lemon juice
20 g Granulated sugar (b)
5 g pectin NH
Strawberry Soak
180 g homemade strawberry juice*¹
20 g kirsch
Strawberry Confiture
300 g strawberries
45 g granulated sugar (c)
30 g TREHA®
12 g lemon juice
30 g granulated sugar (d)
24 g pectin NH
Homemade strawberry juice
Add granulated sugar to frozen strawberries, vacuum seal, and cook in a steam oven (90°C/ 194°F, RH100%) for 2-3 hours.
Strain through a fine mesh sieve. Yields approximately 700g of strawberry juice.
Strawberry Glaze -Nappage Fraise-
Heat the strawberry juice, granulated sugar (a), TREHA®, glucose syrup, and lemon juice together in a saucepan.
Mix granulated sugar (b) with pectin thoroughly, then add to the heated mixture. Bring to a boil, then remove from heat and let cool.
Strawberry Soak -Imbibage Fraise-
Combine the ingredients evenly.
Strawberry Confiture -Confiture Fraise-
Roughly crush the strawberries and mix with granulated sugar (c), TREHA®, and lemon juice. Let sit for at least 1 hour. Heat to a boil and simmer for 5 minutes.
Add granulated sugar (d) combined with pectin NH, bring to a boil again, then transfer to a tray and cover with cling film to cool.
Sponge cake
(For one 33 x 55cm baking sheet)
120 g egg whites
3 g dried egg whites
40 g TREHA®
100 g granulated sugar
25 g potato starch
80 g egg yolks
100 g cake flour
Other ingredients
Other Ingredients
200 g strawberry soak
400 g strawberry confiture
Whip the egg whites, dried egg whites, and TREHA® together. Gradually add granulated sugar to form a firm meringue, then gently fold in the potato starch. Add egg yolks in the same manner, followed by the flour.
Spread the batter to a 5mm thickness on a silicone baking mat using 5mm rulers. Bake in a convection oven at 190°C/ 374°F for 5-6 minutes. Cool on a rack.
Trim edges to 30cm length and soak the unbaked surface with 200 g of strawberry soak.
Turn the sponge sheet over and thinly spread 400 g of strawberry confiture on top.
Roll the sponge sheet like a Swiss roll, wrap with an OPP sheet, place in a 5cm diameter tube, and freeze.
Once frozen, slice the log into pieces with a 3.5 cm width.
(Easy Batch Size)
Streusel for Sablé Base*²
100 g butter
100 g cake flour
100 g almond powder
100 g powdered sugar
Sablé Base
300 g streusel*²
20 g cocoa butter
30 g white chocolate
Combine all ingredients of streusel in a food processor until crumbly. Spread on a baking sheet and bake at 150°C/ 302°F. After baking, break any large chunks into smaller pieces as needed.
Mix all ingredients for sablé base and press 12 g into a 5 cm ring mold. Chill until set.
(Easy Batch Size)
Mixture A
830 g heavy cream; 35% fat (1)
1 pod of vanilla bean
60 g caster sugar
50 g TREHA®
272g egg yolks
Additional Ingredients
14 g gelatin sheets (softened in ice water)
830 g heavy cream; 35% fat (2)
30 g kirsch
Make a crème anglaise with cream using ingredients A.
Add the softened gelatin to the crème anglaise.
Whip heavy cream (2) to soft peaks, then gently fold the crème anglaise and kirsch into the whipped cream.
(Easy Batch Size)
600 g white chocolate
400 g cocoa butter
Melt both ingredients and mix.
