VEGAN STRAWBERRY PISTACHIOS CHARLOTTE

BY LINDA VONGDARA

Linda is the founder of L'Okara, a plant based pastry school. She has been developing and teaching vegetable pastry since 2016 through masterclasses and professional training.

Supporting initiatives aiming to sustainably plant based food, she supports the YUMGO project, which offers solutions for pastry chefs. She has been testing the products, and interacting regularly with the team for 1 year.

Here is her very tasty vegan strawberry pistachios charlotte.

Thanks Linda!

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STEP BY STEP
FOR 4 INDIVIDUAL CHARLOTTES

1 / THE PASTRY CREAM

INGREDIENTS:

  • Plant based milk                50 cl

  • Flour                                  50 gr

  • Sugar                              100 gr

  • YUMGO Yolk                     35 gr

  • Vanilla bean

PREPARATION:

  • Mix YUMGO Yolk with the sugar.

  • Add the flour and a little milk.

  • Heat the plant based milk, when it is lukewarm, incorporate the previous mixture with the split vanilla pod.

  • Mix with a whisk until boiling.

  • The mixture should thicken.

  • Let cool for 3 hours.

2 / STRAWBERRY CONFIT

INGREDIENTS:

  • Strawberry puree                             100 gr

  • Strawberries cut into small cubes   100 gr

  • Chia seeds                                           3 gr

  • Cold gelcrem                                       3 gr

  • Lemon zest

PREPARATION:

  • Mix the cold gelcrem with the strawberry purée.

  • Add the other ingredients and mix with a spatula.

3 / THE LEONARD BISCUIT

INGREDIENTS:

  • Flour T45                                120 gr

  • Almond or pistachio powder    60 gr

  • Cornstarch                                18 gr

  • Baking powder                          10 gr

  • Blond sugar                              80 gr

  • Deodorized coconut oil             50 gr

  • Peanut oil                                 35 gr

  • Apple cider vinegar                   1 tsp

  • Vanilla soy milk                      160 gr

  • Lemon zest                          1 lemon

  • Pistachio puree                         25 gr

  • Xanthan gum                           0.5 gr

PREPARATION:

Upstream:

  • Preheat the oven to 200 ° C degrees.

  • Melt coconut oil and mix with liquid vegetable oil.

  • Sift the flour and cornstarch then mix with the yeast.

Work progress:

  • Combine soy milk and vinegar.

  • Add the sugar.

  • Mix, then pour in the almond or pistachio powder.

  • Mix, add the flours and yeasts

  • Stir in the oils.

  • Mix until a homogeneous paste is obtained, then spread it on a baking mat then smooth with your spatula.

4 / FOMICO FOAM

INGREDIENTS:

  • Blond sugar                              60 gr

  • Vegan mousse                            8 gr

or 2 g of agar-agar + 0.3 g of xanthan gum.

  • Strawberry puree                    200 gr

  • YUMGO White                          60 gr

PREPARATION:

  • Raise YUMGO White with a food processor or electric whisk at maximum speed.

  • Gradually add a tablespoon of sugar to the bowl to obtain a bird's beak.

  • While YUMGO goes up to snow, mix and heat the strawberry purée with the sugar and the vegan mousse.

  • Heat until it comes to a good boil.

  • Off the heat, add a little bit of the white, whipped in snow.

  • Pour this mixture into the mixer bowl and mix with a hand whisk.

  • Place the still hot preparation in a piping bag.

5 / ASSEMBLY

  • Place rhodoïd strips in individual dessert circles 7cm in diameter.

  • Using a 6 cm diameter circle, cut 4 cookie discs and place them in the circles.

  • Pipe a layer of pastry cream inside.

  • Pipe the strawberry confit with a pastry bag.

  • Place above using a pocket

  • Pipe some fomico mousse, smooth the surface and pipe a dome on top.

  • Gently place thin strawberry wedges and then cut pistachios.

It's ready, good tasting!

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