World Kindness Day Gateau

In a sauce pan, add strawberry puree, sugar, gel crem hot, and all the perfumes.

Bring to boil and let it cool down in hotel pan cover in plastic wrap.

Once is cold, fold the diced strawberries.

Insert a disk in the gateau mold and another one in the center part.

Fill the mold by 1/3 and blast freeze.

Process hydrated gelatin and H2o together.

In a sauce pan, heat the milk and Vanilla to 60°C 70°C, add the rehydrated gelatin, mix.

Melt the Opalys 33% white chocolate and create a ganache with the milk, by slowly combining the two, use an immersion blender .

When the ganache reaches 45°C-48°C fold the whipped cream at soft peaks.

Add the vanilla mousse on top of the frozen strawberry filing, leaving 1/3  of the mold empty.

Once the vanilla mousse is set remove from the blast freezer and push the granny chocolate cake on top of the vanilla.

In a sauce pan, melt 200g of cream and bloomed gelatin, keep warm on the side.

In the microwave, melt the Guanaja 70% dark chocolate keep at 45°C.

In a sauce pan, add the sugar and H2O, cook until 121°C.

Start whipping in a mixer the yolks when the sugar reaches 110°C.

Drizzle the sugar slowly, try to be consistent and do not splash the cooked sugar but make a continues line of caramel, should take you at least 1 min for the pouring (like making Italian meringue).

Whip until reaches 50°C, then add Guanaja 70% dark chocolate in 5 times, ford delicately do not make chunks of unmixed chocolate (it happens a lot).

Add the cream gelatin mix.

And then, add your whipped cream by folding in 3 times.

Fill the gateau mold at 2/3 and then press the insert in , with a palette knife clean the edges and blast freeze.

In a saucepan, add strawberry puree, sugar, gel crem hot.

Bring to boil and let it cool down in hotel pan cover in plastic wrap.

Load in a squeeze bottle or pastry bag.

Store up to 5 days.

Untemper the Strawberry Inspiration in the microwave.

Bring milk and trimoline to simmer, and drizzle 4 times, while mixing to create an emulsion, using a spatula.

Mix with immersion blender for few min.

Store in a container covered with plastic wrap.