Cooking strawberry confit according to the classic recipe
Strawberry confit is the most popular type of filling used by pastry chefs around the world. Often this filler is used to make cakes and mousse cakes. This is a unique filling, which is not only very tasty, but also has an appetizing appearance. To make it, you will need to use fresh berries and a thickener. With the right ratio and adherence to technology, strawberry confit for a cake will turn out to be unforgettable.
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A quick recipe for confit at home
Selection of ingredients
To prepare a recipe for strawberry confit for a cake, you need the following products:
- a glass of ripe strawberries;
- 55 grams of sugar (brown can be used);
- 15 grams of corn starch or pectin;
- a bag of gelatin;
- half a dessert spoon freshly squeezed lemon juice.
The taste of the finished product depends on the quality of gelatin.
Preparing berries for confit
First you need to prepare the berries. Wash strawberries well in running water to remove sand and other debris. Then remove the tail from each fruit. If you don't have fresh strawberries at home, you can also use frozen ones. The quality and taste of the confit does not depend on what berries will be. Before using frozen strawberries, it should be kept a little at room temperature. If time is running out, then you can put the berries in the microwave and turn on the "Warm up" mode. But at the same time, you need to carefully monitor so that they do not lose their structure.
Cooking a delicate structure
Put the gelatin sheets in a bowl and cover with melted water. Place instant gelatin in a glass or other container and cover with cold water. Leave in this state for 15 minutes at room temperature. At the end of the specified time, put the container on a small fire. Stirring constantly, wait until it is completely dissolved.
It is impossible to boil gelatin, this will lead to the loss of its qualities.
Take a cup or small but deep bowl and combine sugar and pectin in it. Mix the components well together.
Put strawberries in blender and chop until puree. Separate 100 grams of the mixture from the resulting mass, put on minimal heat and stir constantly. Thus, bring the puree to a temperature of about 400 C. In order to find out the exact numbers, you should use a pastry thermometer. As soon as the strawberries reach the desired values, add mixed pectin and sugar into it in a small stream. It is important not to stop stirring. It is better to do this with a whisk.
As soon as the mass boils, add fresh lemon juice to it. Mix everything well and remove from heat. If necessary, the puree can be re-whipped with a blender.
Put gelatin into the hot mixture. If you use a sheet, then it must be well squeezed out of the water in which it was located. Mix the mixture thoroughly until the thickener is completely dissolved.
Then add the remaining strawberry puree to the warm mixture and mix everything again. It is recommended to do this with a blender. This recipe for strawberry confit is ready.
The mixture can be poured into silicone candy tins or evenly spread on a baking sheet.In this case, cover the bottom of the container with cling film and cover the cream on top with it. This is necessary so that the mass does not come into contact with air.
Create the perfect berry filler
When distributing the liquid, consider the thickness of the cake layers. The confit size should be at least half the size.
Only fresh berries are used to prepare Andy Chef's classic strawberry confit.
If it is important for you that the filler has perfectly straight edges, then the mixture should be poured into a split mold. Confit is good in ring-shaped molds. The advantage of using them is that the edges are smooth, and the size is as convenient as possible.
Before distributing the mixture in the ring, the bottom must also be covered with film, and the form itself must be placed on something even and solid. This will allow you to easily and quickly move the dish from one place to another.
Send the confit tins to the freezer for 3 or 4 hours. After this time, the dessert filling can be removed from the refrigerator. In order not to spoil the delicacy, you should take it out as carefully as possible. Particular attention should be paid to removing the film. In order for the substrate to separate from the mass faster and easier, it must be liberally lubricated with water.
Strawberry confit can be used frozen. During the time until the cake is soaked in cream, which is 2-3 hours, the filling will completely melt and, thus, will give all its tastes and aroma to the cakes.
As you can see from the recipe, strawberry confit is very easy and quick to prepare. Therefore, to make a delicious and beautiful mousse cake that looks like a store-bought cake, it will take a minimum of effort and time.
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