Recipes
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter (1) cut into pieces, and the yeast/milk mixture on speed 1 of a stand mixer for 5 minutes. Knead on speed 2 for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter (1) cut into pieces, colouring, and the yeast/milk mixture on speed 1 of a stand mixer for 5 minutes. Knead on speed 2 for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle, and refrigerate overnight.
Blend the almond paste with the milk, then bring to a boil with the cream. Beat the eggs with the sugar until thick, then add the sifted-together cornstarch and flour. Add to the first mixture and boil for 2 minutes. Add the room-temperature cream cheese cut into cubes. Transfer to a container and let cool.
Heat the strawberries cut into pieces with the strawberry and yuzu purées. At 40°C, add the previously combined pectin and sugar (1). Bring to a boil. Add the sugar (2) and bring back to a boil. Add the rose water. Blend with an immersion blender and set aside in the refrigerator.
Spread the almond flan mixture inside a 35.5 x 55 cm frame and place in the freezer. Cut into 6.5 x 5 cm and return to the freezer.
Enclose the butter sheet (2) in the detrempe and give the dough 1 single turn. Place 800 g of rolled-out red dough on top of the plain dough. Give the dough 2 single turns, letting it rest in the refrigerator between turns.
Roll out to a thickness of 7 mm. Take 3/4 of the dough and cut vertically to create 17 by 2.5 cm rectangles (approximately 60 g). Cut the middle of the rectangles, leaving a 1 cm tab on one of the ends. Roll out the rest of the dough and any scraps to a thickness of 1.5 mm, prick, and let rest in the refrigerator. Using a 10 x 8 cm heart-shaped cookie cutter, cut out heart shapes.
Brush the edges of the heart-shaped bases with water to moisten. Open the rectangles out into heart shapes and stick them on the bases, folding the tab inwards and sticking the two ends on the bottom point of the heart. Place inside Ø12 cm greased perforated De Buyer heart-shaped pastry rings (Ref 3099.51). Place the almond flan inserts in the centre and press down slightly. Let rise for 2 hours at 26°C (70% humidity). Leave at room temperature (20°C) for 10 minutes. Preheat the convection oven to 190°C, turn the oven down to 165°C, then bake for approximately 16 minutes (ensuring that the red dough does not darken too much).
Remove from the oven and glaze with maple syrup. Let cool. Fill each heart with 35 g of strawberry compote. Top with 35 g of fresh strawberry pieces. Pipe out a dollop of whipped cream and decorate with 3 rose petals.
