Waffle mixture
- 30 g flour
- 20 g chestnut flour
- 20 g vanilla sugar
- 45 g white cheese
- 20 g liquid cream
- 40 g Hédène acacia honey
Acacia Tempura
- 80 g cornflour
- 80 g flour
- 1 egg yolk
- 180 g sparkling water
- 40 g Hédène acacia honey
- 40 acacia flowers
- Icing sugar
Strawberry pastry
- 250 g strawberries
- 40 g sugar
- 1 lemon juice
Fraises
- 250 g Mara wild strawberries
Waffle mixture
Blend all powders together and strain them. Incorporate white cheese and liquid cream with a spatula. Add honey. Mold the mixture until you have a thick and smooth consistency. Bake waffles in a hot tin.
Acacia Tempura
Blend egg yolk and honey. Add flour and sieved cornflour. Pour sparkling water and smooth dough with a whisk. Dip acacia flowers in dough and fry them at 160 degrees C. Dry and sparkle with icing sugar.
Strawberries dough
Blend strawberries with sugar and lemon juice. Filter ¼ coulis and let it cool in the fridge. In a frying pan, cook the coulis remainder without straining it until you have a thick dough. Set aside in the fridge.
Presentation
Wash and prepare strawberries. Cut them in fine slices and draw a carpaccio in the middle of the plate. Spread pastry with a spatula on a side and then put some strawberry coulis on the other side. Drop off tempuras and cool acacia flowers. Serve waffles aside.