Hi everyone! Today’s recipe is perfect for this season and reminds me of summer time ?? It is a type of dessert created by the French pastry Chef, Christophe Michalak, that I’ve already presented in my Orange and Chocolate Fantastik. This time I wanted to try the strawberry and mint combination and it is sooo delicious! This Fantastik is made up of a French butter Cookie, a lemon Madeleine Cake, a layer of strawberry jelly, and 2 types of whipped ganache, one with mint and the other with strawberries ??? I really love this dessert, it is so refreshing and has a lot of textures!
For a 28cm Fantastik:
French Butter Cookie:
- 3 egg yolks
- 130g of granulated sugar
- 150g of butter
- 200g of flour
- 2 pinches of salt
- 1 sachet of baking powder (14g)
- 1 sprig fresh mint
Madeleine Cake:
- 50g of butter
- 2 eggs
- 120g of granulated sugar
- The zests of one lemon
- 5g of lemon juice
- 25g of milk
- 75g of olive oil*
- 125g of flour
- 4g of baking powder
* You can also use neutral oil if you don’t like the taste of olive oil in pastries, or do 50/50.
Strawberry coulis (for the jelly and ganache):
- 500g of strawberries
- 25g of honey
Strawberry jelly:
- 300g of strawberry coulis
- 5,6g of powdered gelatin (or sheets)
- One handful of fresh mint
Strawberry ganache:
- 350mL of full liquid cream (260g + 90g)
- 175g of white chocolate
- 1,86g of powdered gelatin
- 120g of strawberry coulis
- 100g of strawberries
Mint ganache:
- 300mL of full liquid cream (225g + 75g)
- 150g of white chocolate
- 1,6g of powdered gelatin
- 30 medium-sized leaves of fresh mint = 2 sprigs
Toppings:
- 200g of strawberries
- A couple of mint leaves
Let’s get started!
We’ll start with the coulis:
1. Cut the strawberries in small pieces and place them in a saucepan with the honey.
2. Cook over medium heat and let it cook for ~15min. Stir from time to time so the bottom doesn’t burn.
3. Mix the strawberries to have a coulis. You should have ~420g.
For the jelly (you need to make it the day before):
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Take 300g of the homemade coulis and boil it.
3. Off the heat, add the hydrated gelatin and the chopped mint.
4. Wrap the bottom of a 26cm tart ring with cling film. Pour the coulis. Freeze overnight.
For the strawberry ganache (to make a day ahead too):
1. Hydrate the gelatin.
2. Weigh the rest of the coulis, you should have ~100-120g. Mix the fresh strawberries and add them to the coulis so you have 220g.
3. Bring to boil the 260g of cream with the coulis.
4. Pour the cream in 3 times over the previously melted white chocolate. Stir vigorously between each addition.
5. Add the hydrated gelatin and the 90g of cold cream.
6. Wrap with cling film (it must touch the surface) and refrigerate overnight.
For the mint ganache (to make a day ahead):
1. Bring to boil the 225g of cream with the fresh mint leaves. Cover with a plate (or cling film) and let it infuse 2h.
2. Hydrate the gelatin.
3. Once it has infused enough, mix the cream with a hand blender (or in a blender) and bring to boil.
4. Pour the boiling cream in 3 times over the previously melted white chocolate. Stir vigorously between each addition.
5. Add the hydrated gelatin and the 75g of cold cream.
6. Wrap with cling film (it must touch the surface) and refrigerate overnight.
For the French butter Cookie:
1. Mix the softened butter with the sugar. You should take the butter out of the fridge at least 1h30 before beginning
2. Add the egg yolks and mix.
3. Add the sifted flour, baking powder, salt and chopped mint. Mix to form a ball.
4. Wrap the ball and refrigerate minimum 1h.
5. Roll out the dough between two parchment paper (or over a floured surface) until you can cut a 28cm circle (~3mm thick).
6. Preheat the oven to 170°C (fan-assisted) and cook the biscuit for 7min. It will finish to cook with the Madeleine cake.
For the Madeleine cake:
1. Scrub the sugar with the lemon zests. Add the egg and mix until it whitens.
2. Add the oil, milk and lemon juice. Mix.
3. Fold in the sifted flour and baking powder, mix with a spatula. Finish by adding the melted butter.
4. Pour the cake over the French butter cookie and cook for 20min. The top of the cake should have a nice golden color. You can also prick the middle with a knife, the blade should come out clean.
5. Let it cool down before unmolding it.
It’s time to assemble!
1. Take the two ganache out of the fridge. Whip both of them by increasing the speed regularly. They should be firm enough to stick to the whisks.
2. Place the strawberry ganache in a pastry bag fitted with a plain and large tip. Place the mint ganache in a pastry bag fitted with an open star tip. Refrigerate them for at least 1h, so they will be easier to pipe.
3. Unmold the strawberry jelly and place it on top of the madeleine cake.
4. Pipe the strawberry ganache and leave enough space between the dots. Pipe the mint ganache between the strawberry.
5. Fill the gaps by alternating both ganache.
6. Cut the fresh strawberries into four pieces and decorate the pie. Add small mint leaves.
Here you go! Your delicious Fantastik is ready! Refrigerate for ~2h so the jelly can thaw.
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.
