March 28, 2024

Pastry: the cream of the recipes of Christophe Michalak

At only 40, Christophe Michalak has become one of the most recognized chefs. Apprentice of a modest pastry of province in the Oise, he worked for the houses Fauchon, Pierre Hermé and Ladurée. After winning the World Cup pastry in 2005, he became the pastry chef at the 3-star Plaza Athénée.

The choco-hazel lightning
To prepare the crispy, hand knead half-salted ointment butter, brown sugar and flour. Spread finely between two sheets of baking paper.

To prepare the puff pastry, boil the water and milk and add sugar and sweet butter. Out of the fire, add the flour and the eggs one by one. Put some sticks on a plate. Put the crisp on and cook for 25 minutes in a 250 ° oven off. Turn the oven on again at 180 ° and bake for 20 minutes.

To prepare the creamy chocolate hazelnut, boil the milk then add the egg yolks. Pour over dark chocolate, milk chocolate, spread and pinch of salt. Make an emulsion and let stand an hour in the cold.

For dressing, garnish the cabbage in three spots so that the creamy spreads well everywhere
and with a railway sleeve set the creamy on top of the flash.

Strawberry pie? pistachio cream
To prepare the short bread, mix by hand the softened half-salt butter, sifted icing sugar and flour. Butter the mold and bake on silicone foil for about 10 minutes at 160 ° C.

To prepare the almond cream, mix the eggs, brown sugar, slightly melted butter, almond powder and liquid cream. Arrange on the short bread still warm and cook at 170 ° for about 20 minutes.

To prepare the cream of white chocolate / pistachio, mix the chocolate and the pistachio paste, pour in the hot cream and mix everything. Reserve 4 hours in the refrigerator.

To dress, spread a thin layer of strawberry jam and strawberries on the short bread. Add the chocolate / pistachio cream and dress with a pocket on the strawberry pie and sprinkle with pistachio chips.

Pavlova with red fruits
First, for the meringue, whisk the egg whites with a pinch of salt, the juice of half a lime and the caster sugar in several times. Add the sifted icing sugar. Spread the spiral meringue using a piping bag. Bake at 150 ° for about 15 minutes. Allow to cool to room temperature then unmold.

For the lychee chantilly, whip the cream with the cream cheese. When the cream is set, add lychee alcohol.

For dressage, generously dress the lychee whipped cream in the center of the pavlova, put the strawberries, lychees and gooseberries. Sprinkle with icing sugar and lime zest.



Strawberry Dessert Recipe with Chantilly Cream How To (March 2024)