Valrhona Strawberry & Lemon Gateau

A wonderful spring-time dessert, Valrhona Strawberry & Lemon Gateau is a light, fruity and delicious showstopper. This recipe combines a classic lemon madeleine sponge, white chocolate and vanilla whipped ganache filling and a tangy fruit compote. 

Makes One 14cm Gateau

Ingredients

Lemon Madeleine Sponge

• 75g Butter
• 90g Pastry flour
• 45g Confectioner’s sugar
• 1g Fleur de sel
• 4g Baking powder
• 90g Eggs
• 50g Acacia honey
• 20g Milk
• Zest of half a lemon

Ivoire 35% & Vanilla Whipped Ganache

• 45g + 120g Heavy cream 36%
• 1 Vanilla bean
• 5g Acacia honey
• 5g Glucose
• 65g White chocolate Ivoire 35% couverture

Red Berry Compote

• 115g Ponthier Strawberry purée
• 135g Ponthier Raspberry purée
• 25g Glucose syrup
• 3g Pectin NH
• 25g Sugar
• 1g Gelatin

Assembly

• 150g Fresh strawberries

Method

Lemon Madeleine Sponge

1. Melt the butter. Sift together the flour, confectioner’s sugar, fleur de sel and baking powder.
2. Mix the eggs with the honey.
3. Add in the sifted dry ingredients, milk, melted butter and lemon zest.
4. Leave to rest in the refrigerator for a few hours. Spread onto a pastry tray lined with a silicone mat or sheet of baking paper.
5. Bake at 410°F (210°C) for 6 to 8 minutes.

Ivoire 35% & Vanilla Whipped Ganache

1. Heat up the smaller portion of cream along with the vanilla seeds, acacia honey and glucose.
2. Gradually combine the hot mixture with the melted IVOIRE, mixing in the centre to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. Continue, adding the mixture little by little. Mix using an immersion blender to form a perfect emulsion.
3. Add the larger portion of chilled cream and mix again.
4. Store in the refrigerator and leave to set, ideally overnight.

Red Berry Compote

1. Heat the fruit purées and glucose to 105°F (40°C).
2. Add the pectin and sugar mixture. Bring to a boil.
3. Soak then wring out the gelatine and add to the mixture.

Assembly

1. Put a disk of sponge in a 14cm stainless steel ring lined with acetate.
2. Halve the strawberries lengthwise and arrange around the ring so their cut side is pressed against the acetate.
3. Arrange a small amount of IVOIRE and vanilla whipped ganache on the sponge and in between the strawberries.
4. Add the diced strawberries, followed by some whipped ganache. Put a 12cm disk of sponge on top. Place some more whipped ganache on the sponge and use a palette knife to smooth out.
5. Store in the refrigerator for a few hours, then turn the gateau out and remove the acetate. Add a few unevenly sized drops of red berry compote and a chocolate decoration if you wish.