Strawberry Florentine Tower

Jordan Michelle Falco

By
@Valencia_Baking

IPP - Week 5 June 7th

This rescipe shows how to make the different components of the dessert in the photo. It's a very vauge "rescipe". Each seperate component can be used in different applications.

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.


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Ingredients

ALMOND LACE TOWER

8 oz
sugar
8 oz
butter
8 oz
flour
1 lb
light corn syrup

ALMOND MACAROON

1 1/4 lb
sugar
8 oz
egg whites
1 lb
chopped sliced almonds (toasted)

CHEESE MOUSELINE

1 lb
cream cheese
1 c
sugar
1 dash(es)
lemon oil
1 dash(es)
orange oil
zest of 1 lemon
zest of 1 orange
1 oz
grand marnier
1 c
whipped cream

MASCERATED STRAWBERRIED

diced strawberried
sugar to taste
grand marnier

SUGAR SPIRAL

8 oz
isomalt
2 oz
water

MARZAPAN TWIG

marzapan sphear
8 oz
isomalt
2 oz
water
red powder food coloring

Directions Step-By-Step

1
ALMOND LACE TOWER:
Cream togeather the sugar and the butter in an electric mixer fitted with a paddle. Gradually add the flour in small incriments untill 50% incorperated. Slowly stream in the corn syrup. Using a bowl scraper, smooth a thin layer of the patter onto a "Silpat", sprinkle with sliced almonds, and bake in a 350F oven. Watch it carefully, until it becomes brown. Working quickly, remove the almond lace from the oven, and while the lace is still hot enough to mould, cut out strips with a pizza cutter, and wrape around a cylender to the desire shape. Allow to cool and harden. If the lace hardens before you can mould it, place it back in the oven until it softens again.
2
ALMOND MACAROON:
Make a classic merangue. Whip the egg whites with the whip attachment on high speet untill frothy. Slowly add the suger and beat on medium speed until medium peaks are achieved. Fold in chopped almonds. Pipe onto a "Silpat" or parchment lined baking sheet, and bake in the oven at 350F until set.
3
CHEESE MOUSELINE:
Cream togeather the creamcheese and the sugar. Add the citrus oils and zest, and the grand marnier. Gently fold in the whipped cream.
4
MASCERATED STRAWBERRIES:
Place the diced strawberries, sugar, and grand marnier in a bowl. Coat the strawberries with the liquid, and allow to mascerate for at least 30 minutes.
5
SUGAR SPIRAL:
Melt the isomalt and water until isomalt is clear and liquid. Working quicky, using a spoon, scoop up some of the melted isomalt and drizzle it onto a piece of parchment paper, making a spiral or star shape. Allow to cool and harden, and remove from parchment.
6
MARZAPAN TWIG:
Place each marzapan sphear on the end of a wooden skewer. Melt togeather the water and isomalt until liquid, then stir in the red powder food coloring until the sugar becomes uniformly red. Working quickly, dip the marzipan sphear into the isomalt, then allow the isomalt to drip. If possible, place the skewer on the edge of the counter, weighted down with a pan, and allow the isomalt to drip onto a piece of parchment on the floor. This is the best way to achieve a long, thin "twig".
7
TO ASSEMBLE STRAWBERRY FLORENTINE TOWER:
Pipe a small puff of cheese mouseline onto a plate. Place the almond tower ontop of the puff. Fill almond tower with mascerated strawberries and cheese mouseline, alternating the layers, ending with strawberries. Place a very mascerated strawberries onto the plate, along with a drizzle of soaking liquid. Place an almond macaroon on the plate, and arrange sliced strawberried on top. Place the sugar spiral on top of the tower, and place the marzapan twig on the plate, leaning against the tower.

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