Strawberry and Basil Napoleon with White Chocolate Cream and Almond Tuile
Chef Anne Heisler
preparation
preparation time
0 mins
cook time
0
servings
4
calories
779
ingredients
1 strawberries (strawberries)
2 tablespoons sugar (strawberries)
2 tablespoons basil chopped (strawberries)
6 ounces white chocolate (wc cream)
8 ounces heavy cream (wc cream)
1 teaspoons basil minced (wc cream)
8 tablespoons unsalted butter room temperature (Almond Tuiles)
0.5 cup sugar (Almond Tuiles)
6 tablespoons brown sugar (Almond Tuiles)
0.5 cup flour (Almond Tuiles)
0.5 cup fresh orange juice (Almond Tuiles)
3 tablespoons almonds sliced
directions
Method
Cut strawberries in ¼ s. Combine with sugar and basil. Slowly heat chocolate til just melted. Whip cream to soft peaks. Fold into white chocolate. Quickly stir in basil. Do not overmix or agitate. In a mixer, cream butter with sugar, add brown sugar. Min until creamy and soft. 2-3 minutes. Stir in flour and orange juice slowly until just combined. Stir in sliced almonds Spoon teaspoon size balls onto a baking sheet. Dough will spread. Do not crowd. Cook at 350 degrees Fahrenheit until golden brown.
Assembly
Place 1 almond tuile on center of plate. Spoon 1 tablespoon of white chocolate cream over center. Top with strawberries. Repeat process. Top with a 3rd almond tuile. Add a small dot of cream to the center of the tuile and top with a small fresh Basil leaf.
Kenmore
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