Fraise de Bois & Sudachi Teardrop

Name: Fraise de Bois & Sudachi Teardrop
Yield: Makes 6
Cuisine: French
Ingredients: 300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make Patterned Squares and Chocolate Curls; 10 g (¼ oz/2 tsp) freeze-dried strawberry powder; 1 quantity of Fruit Compote made with fraise de bois (wild strawberry) purée and fraises des bois (wild strawberries); 1 quantity of Fruit Mousse made with fraise de bois (wild strawberry) purée; 1 quantity of Fruit Glaze, but replace the purée with water and add an extra ½ split and scraped vanilla pod (bean); 40 g (1½ oz/¼ cup) icing (powdered) sugar; 1 quantity of Alcohol Syrup made with sudachi shochu; fraises des bois (wild strawberries) to decorate; 1 quantity of Royal Icing light yellow in colour; 1 quantity of Fruit Glaze made with fraise de bois (wild strawberry) purée; ½ quantity of Sudachi Curd; 100 g (3½ oz) sugar paste; 75 g (2¾ oz) fraises des bois (wild strawberries); 40 g (1½ oz) egg white (about 1-2 eggs); 45 g (1⅔ oz/¼ cup) plain (all-purpose) flour sifted; 40 g (1½ oz) unsalted butter; 1 quantity of Simple Syrup; 1 sudachi; 1 quantity of Biscuit Joconde

Preparation info

Makes
6

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This pâtisserie encapsulates very much what we do; east meets west with its flavour combination and intricacy. The acidity of the sudachi brings out the subtle flavours of the fraises des bois (wild strawberries).

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make Patterned Squares and

Europe
France
Cake
Vegetarian
Mediterranean

Method

First, prepare the decorations

Temper the chocolate and make the decorations as instructed, then leave in a cool, dry place to set for 2 hours.
Prepare the flowers. Roll out the sugar paste very thinly (to about 5mm/¼ inch), then use a small daisy flower cutter to cut out 8 flowers. (1) Place the flowers in small dome