White Chocolate Cream and Buffalo Yogurt

Breton shortbread with sweet clover | Strawberries and peas

A creation of Raphaël Podlasiewicz, director and executive chef of Nord Restaurants, and Jonathan Schneider, production manager

Preparation time

1.5 hours

Rest time (cream)

4 hours

Cooking time (shortbread)

16 minutes

White chocolate cream and buffalo yogurt

Ingredients

• 250 mL 35% cream
• 350 g white chocolate
• 150 mL Maciocia plain buffalo yogurt (or plain yogurt of choice)

Preparation

1. In a saucepan, bring the cream to a boil.
   
   Place the white chocolate in a large bowl and pour in the hot cream.
2. Let stand for 2 minutes.
3. Using a whisk, emulsify the mixture until the white chocolate is fully blended with the cream. Add the yogurt and mix until the preparation is smooth.
4. Cover with plastic wrap and refrigerate for 4 hours.
5. Before assembling the dessert, whisk the mixture until soft peaks form. Be careful not to whisk the mixture too much.

Breton shortbread with sweet clover

Ingredients

• 200 g unsalted butter, tempered
• 200 g sugar
• 6 egg yolks
• 1 tsp sweet clover extract
• 350 g all-purpose flour
• 1 Tbsp baking power
• 1 tsp fleur de sel

Preparation

1. Using a stand mixer fitted with a whisk attachment, cream the butter with the sugar. Fold in the egg yolks one by one, followed by the sweet clover extract.
2. Meanwhile, in a large bowl, mix the dry ingredients.
3. Once the egg mixture has been blanched, replace the whisk with the paddle and gradually add the dry ingredients until a smooth dough is obtained.
4. Place the dough between two sheets of parchment paper and, using a rolling pin, roll out to a thickness of 1 cm.
5. Slide the dough, still between the sheets of parchment paper, onto a baking sheet. Refrigerate for 60 minutes.
6. Using a round cookie cutter with a 3-inch diameter, cut circles into the dough.
7. Place the dough circles on a baking sheet lined with parchment paper and bake at 325 °F for 16 minutes or until they start to turn golden brown.

Tip: To help the shortbreads keep their circular shape, you can bake them in silicone muffin moulds.

Assembly

1. In the centre of the plate of your choice, place a shortbread cookie.
2. Place a heaping spoonful of white chocolate cream and buffalo yogurt on the shortbread.
3. Using the spoon, form a well in the centre of the cream and place the strawberry coulis there.
4. In a small bowl, season the strawberries and peas with the honey, olive oil, and vinegar.
5. Garnish the dessert with the strawberry and pea mixture and a few tendril pea shoots.