Recipe Strawberry Petit Gateaux
Ingredients
- Macphie Shortbread Mix
- Softened butter
- 800g Macphie o.t.t® Strawberry dessert topping
- Macphie Mactop® Traditional
- 50g Glucose
- 50g Glycerine
- 700g White Chocolate
- 1 Gelatine Leaf
Method
Place Macphie Shortbread Mix and softened butter into a machine bowl fitted with a paddle.
Mix on slow speed until a stiff dough is formed.
Roll between two sheets of parchment until 3mm in depth.
Cut to desired shape then place on baking sheets.
Bake at 160°C fan assisted for 10-15 minutes.
Make a whipped ganache by placing 450g Macphie Mactop® Traditional, 50g glucose and 50g glycerine into a pan to a boil. Pour over 700g of white chocolate and 1 gelatine leaf soaked. Emulsify with a hand blender.
Add 800g of Macphie o.t.t® Strawberry dessert topping and pour 900g of cold Macphie Mactop® Traditional then emulsify.
Leave to cool for 4 hours before semi whipping and piping into a silicone mould and blast freezing for 6 hours.
Demould then dip in strawberry glaze and place on shortbread base then serve with more whipped Macphie Mactop® Traditional with vanilla paste and lime zest through. Serve with fresh strawberries.
