Strawberry Easter Cake

Creation of Olivier Bajard

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Practical information

1/ Shortcrust pastry

Ingredients

Kneaded butter : 360 g
Icing sugar : 180 g
Salt : 2 g
Flour T65 : 260 g

Instructions

Cream together the softened butter, sugar, and salt. Stir in the flour. Roll out 800 g of dough onto a baking sheet. Bake at 147 °C (290 °F) for 25 minutes.

2/ Almond dacquoise biscuit

Ingredients

Egg whites in powder : 10 g
Caster sugar : 360 g
Salt : 4 g
Flour T65 : 480 g
Egg whites : 240 g
Sifted icing sugar : 60 g
Almond flour : 60 g

Instructions

Mix together the granulated sugar, salt, and egg whites in powder. Pour this mixture over the egg whites, stir, and let it dissolve. Whip the meringue to soft peaks. Sift the icing sugar with the flour. Add the almond flour. Fold this mixture into the meringue. Cut a 1200 g sheet into each frame and dust with powdered sugar. Bake at 175 °C (350 °F) for 20 minutes.

3/ Strawberry coulis

Ingredients

60 D.E. Glucose syrup : 200 g
Fruit'Puree Strawberry : 800 g
Caster sugar : 200 g
NH pectin : 28 g
Fruit'Puree Strawberry : 800 g

Instructions

Heat the Fruit’Purée Strawberry with the glucose to 50 °C (122 °F). Stir in the sugar, previously mixed with the pectin. Bring to a boil. Add the second batch of cold Fruit’Purée Strawberry, then blend. Let cool. Fill two 1000 g layers per frame.

4/ Strawberry soufflé

Ingredients

Egg whites in powder : 20 g
Caster sugar : 100 g
Fruit'Puree Strawberry : 120 g
Gelatin powder : 10 g
Fruit'Puree Strawberry : 50 g
Fruit'Puree Strawberry : 500 g
Cream UHT 35 % : 200 g

Instructions

Whip the cream until frothy. In a separate bowl, combine the sugar and egg whites in powder. Pour over the Fruit’Purée Strawberry (1), stir, and let it melt. Whip the meringue to a soft peak. Hydrate the gelatin with the Fruit’Purée Strawberry (2). Let it bloom. Heat the gelatin mixture to 80 °C (176°F). Fold the Fruit’Purée Strawberry (3) into the whipped cream. Fold this mixture into the meringue. Add the warm gelatin mixture. Finish mixing quickly. Spread a 1250 g layer over the coulis.

5/ Smooth vanilla cream

Ingredients

Caster sugar : 94 g
Whipped egg whites : 125 g
Milk : 163 g
Cream UHT 35 % : 163 g
Caster sugar : 56 g
NH pectin : 6 g
Vanilla paste : 13 g
Egg yolks : 150 g
Whipping cream 35 % : 500 g

Instructions

Pour the castor sugar (1) over the egg whites, stir, and let it dissolve. Whip the meringue to a “shaving foam” consistency. First, mix the granulated sugar with the NH pectin. Heat the milk and cream to 50 °C (122 °F), then stir in the castor sugar (2) and the pectin. Bring to a boil. Remove from the heat, stir in the previous mixture, then blend. Transfer to a bowl and let cool. Whip the custard and fold it into the whipped cream. Finish mixing.

6/ White Glaze with almonds

Ingredients

White chocolate : 825 g
Clarified butter : 150 g
Grilled almonds (crushed) : 150 g

Instructions

Melt the white chocolate with the clarified butter. Add the roasted chopped almonds. Use at 32 °C.

7/ Assembly

Instructions

The Chef’s story

From my earliest childhood, I have been captivated by aromas, flavors, and tastes that inspire a love of good food. At a very young age, I was fascinated by the pastry Chef, chocolatier, and ice cream maker profession. At 15, I embarked on the Tour de France, learning and practicing this craft. Simultaneously, I prepared for competitions and pursued various continuing professional development courses to enrich my skills and acquire the foundational knowledge that would allow me to fully express myself. In 1993, at the age of 27, I earned the coveted title of “One of the Best Craftsmen of France” (Meilleur Ouvrier de France), and in 1995, chosen by my peers to represent France, I participated in the World Dessert Championship and won the ultimate title of World Champion.

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