Preparation time: 45 minutes
Resting time : 6 hours (for the whipped ganache)
Cooking time : 25 minutes
Whipped strawberry ganache: prepare a day in advance
Cook the strawberries and sugar over a low heat for 10-15 minutes, then blend using a hand blender,
In a mixing bowl, crush your white chocolate.
Heat 50g of the whipping cream in a pan. When it comes to a boil, pour it over your white chocolate and mix.
Pour in your strawberry compote (previously sieved) and mix. Finish by pouring in 140 g of cold whipping cream and mix.
Cover with clingfilm and refrigerate for at least 6 hours.
Start by putting your softened butter, icing sugar and honey in the bowl of your food processor and mix until you have a creamy consistency. Add the vanilla pod seeds,
Add the eggs and mix.
Sift in your flour, yeast, salt and mix.
Then finally add the cream and mix.
Bake for 45 minutes at 170°.
For all the ingredients into a saucepan and bring to the boil, then take off the heat.
Whip your ganache in a food processor or with an electric whisk, until it has the consistency of whipped cream.
Then place it in a piping bag fitted with a GEO Rectangle 12x6 mm nozzle.
Soak your cake with the vanilla syrup.
Pipe your ganache on top of the cake.
My name is Amel, I am better known as Ma Vie Caramel on Instagram.
I am a pastry lover and in 2017, I created my Instagram account and my blog a few years later www.maviecaramel.fr. www.maviecaramel.fr
I love sharing my passion with greed and authenticity through photography and video.