Pavlova Recipe

Get ready for summer with our Pavlova recipe!

Meringue cacaotée:
240 grams of iced sugar
120 grams of egg whites
20 g cocoa powder CLUIZEL

Heat the mixture of icing & whipped egg whites over medium heat about 50°C (the mixture should be lukewarm/hot).
Remove the mixture and whip until fully cooled.
Incorporate pre-sift cocoa powder.
Pocket the meringue in the desired shape on a plate with baking paper.
You can slightly sift cocoa powder on the cover before cooking.
Allow the meringue to dry in the oven at 100°C for 1 hour - 1:30.
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Strawberry - raspberry compote:
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50 g of raspberries
50 grams of strawberries
15 g sucre
1.5 g pectin
Half a lemon zested

5 g of sugar with pectin & mix.
Heat raspberries, strawberries, & the rest of the sugar in a skillet.
When the fruit is 40°C, add the pectin & 5 g of rain sugar to the pan. Mix.
Boil the mixture and cook, mixing continuously for 1 min.
Off fire add lemon zest mix and store in the refrigerator.
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Light chocolate cream:
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200 g lait
40 grams of egg yolk
38 grams of semolina sugar
16 g Maïzena
10 g beurre
30 g Kayambe chocolate 72% CLUIZEL
100 g cream 35% mg
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Whip the mixture well when baking the pastry cream to avoid crumbs.
Heat the milk in a pan.
Egg yolks with semolina sugar.
Add maïzena to the yellow/sugar mixture. Get a good bleach on the set.
When the milk comes to boiling, pour about 1/4 of it into the processor and mix.
Pour the appliance into the milk while mixing over medium heat.
When the pastry cream comes to a boil, let cook for 1 min.
Add the chocolate & mix.
Pour the pastry cream on a plate, film on the contact & let cool.
Beat the whipped cream until a thick texture.
Mix the cold pastry cream until it has a homogeneous texture.
Incorporate the whipped cream little by little in the pastry cream by taking care to mix with each cream incorporation.
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Finish:
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Sprinkle some light cream on the bottom of the meringue. Add strawberry/raspberry jam.
Apply the remaining light cream on the meringue with a soft shell.

Decorate with fruit & Enjoy!