Name: Fraise de Bois & Sudachi Teardrop
Yield: Makes 6
Cuisine: French
Ingredients: 300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make Patterned Squares and Chocolate Curls; 10 g (¼ oz/2 tsp) freeze-dried strawberry powder; 1 quantity of Fruit Compote made with fraise de bois (wild strawberry) purée and fraises des bois (wild strawberries); 1 quantity of Fruit Mousse made with fraise de bois (wild strawberry) purée; 1 quantity of Fruit Glaze, but replace the purée with water and add an extra ½ split and scraped vanilla pod (bean); 40 g (1½ oz/¼ cup) icing (powdered) sugar; 1 quantity of Alcohol Syrup made with sudachi shochu; fraises des bois (wild strawberries) to decorate; 1 quantity of Royal Icing light yellow in colour; 1 quantity of Fruit Glaze made with fraise de bois (wild strawberry) purée; ½ quantity of Sudachi Curd; 100 g (3½ oz) sugar paste; 75 g (2¾ oz) fraises des bois (wild strawberries); 40 g (1½ oz) egg white (about 1-2 eggs); 45 g (1⅔ oz/¼ cup) plain (all-purpose) flour sifted; 40 g (1½ oz) unsalted butter; 1 quantity of Simple Syrup; 1 sudachi; 1 quantity of Biscuit Joconde

Preparation info

Makes
6

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This pâtisserie encapsulates very much what we do; east meets west with its flavour combination and intricacy. The acidity of the sudachi brings out the subtle flavours of the fraises des bois (wild strawberries).

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make Patterned Squares and

Method

First, prepare the decorations

Temper the chocolate and make the decorations as instructed, then leave in a cool, dry place to set for 2 hours.
Prepare the flowers. Roll out the sugar paste very thinly (to about 5mm/¼ inch), then use a small daisy flower cutter to cut out 8 flowers. (1) Place the flowers in small dome

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Fraise de Bois & Sudachi Teardrop

Ingredients

Method

First, prepare the decorations

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