Recipe: Entremet à la fraise façon tarte.

1- Prepare the biscuit.
Place the ring on parchment paper on the serving dish.
Crush the palets into fine crumbs and mix them with 80 gr of melted butter.
Keep chilled.

2- Meanwhile, wash and hull the strawberries. Cut 250 gr into brunoise and keep the rest for decoration, cutting them into slices.

3- Soak the gelatin sheets in cold water.

4- Whip 250 gr of very cold cream with 2 large tablespoons of powdered sugar.

5- Take 2 tablespoons of strawberries cut into brunoise, crush them and heat them, add the gelatin and mix well until completely dissolved.

6- Add everything to the remaining strawberries, mix well and add the whipped cream.

7- Take the biscuit and pour the preparation into the ring and smooth well. Keep some to fill the macarons +-6 small teaspoons.

8- Chill and let set +-2h. Fill the macarons if they are homemade.

9- After the resting time, place them on the entremet and whip the remaining cream with powdered sugar and the 2 drops of coloring.

10- With a piping bag, decorate between the macarons and in the middle, arrange the strawberry slices in a rosette pattern
Chill for 15'
Cut when serving.
This is a dessert that was inspired by that of the pastry chef at Cyril Lignac.