Godiva's Deconstructed Strawberry Creme Tarte (a parfait)

August 11, 2011 9:04:01 AM PDT
Thierry Muret, Godiva's Executive Chef is in Chicago for an interactive chocolate demonstration and to unveil two new chocolate collections Godiva is launching this fall.

First layer:Smash up Shortbread cookies

    Second layer: Classic Vanilla Bavarian Cream
  • 2/3 cup egg yolks
  • 8 Oz granulated sugar
  • 2/3 Oz gelatin leaf
  • 1/2 Cup Water
  • 2 cups Whole milk
  • 1 Vanilla Bean
  • 2 Cups heavy Cream

Whip half of the sugar and the egg yolks

Soften the gelatin leafs in the cold water

Bring the milk vanilla and the rest of the sugar to scalding

Temper the egg yolk mixture with the hot milk

Put back on the fire and heated to a nappe (coated the back of a wooden spoon)

Remove from the heat and stir the squeezed gelatin

Let it cool

Whip the heavy cream to a soft peak

Remove the vanilla bean fold in the whipped cream

    Third layer: Strawberry Rhubarb sauce

  • 1 1/2 Lbs. Rhubarb washed trimmed and cut into 1/2 In
  • 1/2 cup Sugar
  • 1/2 Cup Water
  • 1/8 tsp. Pectin
  • 1/2 Lbs. Strawberries washed hulled and thinly sliced

In a large saucepan, combine the rhubarb, sugar pectin, water.

Bring to a boil

Cover, reduce the heat, and simmer 10 minutes, stirring occasionally.

Transfer to a bowl and stir in strawberries


Fourth layer: Minced frozen strawberry

    Fifth layer: Strawberry White chocolate Mousse
  • 8 Oz Godiva white chocolate
  • 1 2/3 Cups Chilled Whipping Cream
  • Strawberries puree

Bring 2/3 cup of cream to a boil

In a bowl break the white chocolate in small 1/4 in pieces

Pour the hot cream over the chocolate

Mix until emulsified

Let stand until cool

Whip 1 cup of heavy cream to a soft peak

Fold in the white chocolate mixture

Add the strawberries pureed to taste

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