STEP BY STEP

FOR 4 INDIVIDUAL CHARLOTTES

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1 / THE PASTRY CREAM

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INGREDIENTS:

• Plant based milk                50 cl

• Flour                                  50 gr

• Sugar                              100 gr

• YUMGO Yolk                     35 gr

• Vanilla bean

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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.

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2 / STRAWBERRY CONFIT

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INGREDIENTS:

• Strawberry puree                             100 gr

• Strawberries cut into small cubes   100 gr

• Chia seeds                                           3 gr

• Cold gelcrem                                       3 gr

• Lemon zest

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PREPARATION:

• Mix the cold gelcrem with the strawberry purée.

• Add the other ingredients and mix with a spatula.

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3 / THE LEONARD BISCUIT

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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

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PREPARATION:

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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.

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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.

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4 / FOMICO FOAM

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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

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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.

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5 / ASSEMBLY

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• 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.

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It's ready, good tasting!