Strawberry Shortcake with White Chocolate and Strawberry Compote.  

Ingredients

Shortcake:

  • 1/2 Cup cake flour
  • 1 1/4 Cup white chocolate, melted
  • 1 Cup unsalted butter, softened
  • 8 egg yolks
  • 1 Cup egg whites
  • 3/4 Cup granulated sugar

Strawberry Compote:

  • 1 1/4 Cup strawberries, cleaned and diced
  • 2 Tablespoon Grand Marnier
  • 1/2 Cup sugar (note: the sugar can be adjusted to the sweetness of the strawberries)
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Pastry Cream

  • 2 Cup milk
  • 1/2 Teaspoon vanilla extract
  • 1/4 Cup sugar
  • 1 Vanilla Bean, split and scraped
  • 1/4 Cup sugar
  • 1/2 Cup egg yolks
  • 1/4 Cup cornstarch
  • 2 1/2 Teaspoon Gelatin Powder [bloomed in 3 tablespoons water]
  • 1/4 Cup Butter, cold and cubed

Diplomat Cream:

  • 1 1/2 Cup prepapred pastry cream
  • 1 1/4 Cup heavy cream

Vanilla Whipped Cream:

  • 1 1/4 Cup heavy cream
  • 1/2 Cup powdered sugar
  • 1 Vanilla bean, split and scraped

Preparation

Shortcake:

Preheat an oven to 325°F and grease and line a sheet pan with parchment paper, set aside. Melt the white chocolate over a water bath on low heat. Once the chocolate is melted, take it off the heat and allow it to cool for 5 minutes before adding the butter. Mix the butter in a little at a time until it is completely melted and mixed in with the white chocolate. In another bowl, whisk the egg yolks a bit and then mix them in with the white chocolate. In a mixing bowl fitted with a whisk attachment, begin whipping the egg whites, and add the sugar a little at a time, whisk to soft peaks. Fold in the cake flour with the egg whites, followed by white chocolate base. Pour the batter into the prepared sheet pan and bake for 12-15 minutes, or until the cake is cooked through. Allow to cool before cutting.

Strawberry Compote:

Mix cornstarch and cold water together in a small cup. Combine the strawberries and sugar and allow them to macerate in a small saucepan for 5 minutes. Cook the strawberries on low heat and reduce the liquid. Once most of the liquid is gone, add the Grand Marnier and the cornstarch-water mixture. Continue to cook until the compote has thickened, about 2-3 minutes. Place the compote in a container and refrigerate.

Pastry Cream:

In a pot, combine milk, vanilla extract, sugar, and vanilla and bring to a boil. Combine the sugar and egg yolks and whisk together well, then add the cornstarch. Temper the eggs with the hot milk and return the mixture to the pot and cook until the custard is thick and large bubbles rise up at the surface. Take the custard off the heat and whisk in the gelatin, then allow it to cool for a few minutes. Slowly add the butter into the custard and use the immersion blender to emulsify the mixture if necessary. Strain and refrigerate with plastic wrap directly on the surface of the custard.

Diplomat Cream:

In a mixing bowl fitted with a whisk attachment, whisk the heavy cream to firm peaks. Fold the whipped cream into the cold pastry cream and keep refrigerated until assembly.

Vanilla Whipped Cream:

Combine everything in a mixing bowl fitted with a whisk attachment and whisk to firm peaks. Place the cream in a pastry bag and pipe the cream onto the prepared cake

Assembly:

Cut the cooled cake in half and place one layer on a serving plate. Spread the strawberry compote on the bottom layer, followed by the Diplomat cream. Place the second cake on top of the Bavarian cream. Pipe or spread the vanilla whipped cream on top of cake.