{"id":57171,"date":"2024-07-08T10:03:00","date_gmt":"2024-07-08T14:03:00","guid":{"rendered":"https:\/\/www.stromspa.com\/?p=57171"},"modified":"2026-04-08T17:10:55","modified_gmt":"2026-04-08T21:10:55","slug":"white-chocolate-cream-and-buffalo-yogurt","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/white-chocolate-cream-and-buffalo-yogurt\/","title":{"rendered":"White Chocolate Cream and Buffalo Yogurt"},"content":{"rendered":"

White Chocolate Cream and Buffalo Yogurt<\/h2>\n

Breton shortbread with sweet clover | Strawberries and peas<\/h3>\n

A creation of Rapha\u00ebl Podlasiewicz, director and executive chef of Nord Restaurants, and Jonathan Schneider, production manager<\/p>\n

Preparation time<\/strong>

\n1.5 hours<\/p>\n

Rest time (cream)<\/strong>

\n4 hours<\/p>\n

Cooking time (shortbread)<\/strong>

\n16 minutes<\/p>\n

\n

\u00a0<\/p>\n

White chocolate cream and buffalo yogurt<\/h3>\n

Ingredients<\/strong><\/span><\/p>\n

    \n
  • 250 mL 35% cream<\/li>\n
  • 350 g white chocolate<\/li>\n
  • 150 mL Maciocia plain buffalo yogurt (or plain yogurt of choice)<\/li>\n<\/ul>\n

    Preparation<\/strong><\/span><\/p>\n

      \n
    1. In a saucepan, bring the cream to a boil.

      \nPlace the white chocolate in a large bowl and pour in the hot cream.<\/li>\n
    2. Let stand for 2 minutes.<\/li>\n
    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.<\/li>\n
    4. Cover with plastic wrap and refrigerate for 4 hours.<\/li>\n
    5. Before assembling the dessert, whisk the mixture until soft peaks form. Be careful not to whisk the mixture too much.<\/li>\n<\/ol>\n

       <\/p>\n

      Breton shortbread with sweet clover<\/h3>\n

      Ingredients<\/strong><\/span><\/p>\n

        \n
      • 200 g unsalted butter, tempered<\/li>\n
      • 200 g sugar<\/li>\n
      • 6 egg yolks<\/li>\n
      • 1 tsp sweet clover extract<\/li>\n
      • 350 g all-purpose flour<\/li>\n
      • 1 Tbsp baking power<\/li>\n
      • 1 tsp fleur de sel<\/li>\n<\/ul>\n

        Preparation<\/strong><\/span><\/p>\n

          \n
        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.<\/li>\n
        2. Meanwhile, in a large bowl, mix the dry ingredients.<\/li>\n
        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.<\/li>\n
        4. Place the dough between two sheets of parchment paper and, using a rolling pin, roll out to a thickness of 1 cm.<\/li>\n
        5. Slide the dough, still between the sheets of parchment paper, onto a baking sheet. Refrigerate for 60 minutes.<\/li>\n
        6. Using a round cookie cutter with a 3-inch diameter, cut circles into the dough.<\/li>\n
        7. Place the dough circles on a baking sheet lined with parchment paper and bake at 325 \u00b0F for 16 minutes or until they start to turn golden brown.<\/li>\n<\/ol>\n

          Tip: To help the shortbreads keep their circular shape, you can bake them in silicone muffin moulds.<\/span><\/p>\n

          \u00a0<\/p>\n

          Assembly<\/span><\/strong><\/p>\n

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

             <\/p>\n

            <\/section>\n
            \n
            \n
            \n
            \n
            \n
            \n
            \n

            Assembly for a plate<\/h3>\n

            Ingredients<\/strong><\/span><\/p>\n

              \n
            • 1 Breton shortbread with sweet clover<\/li>\n
            • White chocolate cream and buffalo yogurt, to taste<\/li>\n
            • 1 Tbsp strawberry coulis (see note)<\/li>\n
            • 3 strawberries, sliced<\/li>\n
            • 3 Tbsp fresh peas, previously blanched (see note)<\/li>\n
            • 1 tsp summer honey<\/li>\n
            • \u00bd tsp olive oil<\/li>\n
            • \u00bc tsp white balsamic vinegar, or other finishing vinegar<\/li>\n
            • A few tendril pea shoots<\/li>\n<\/ul>\n

              Note: For the strawberry coulis, you can simply mash a few ripe strawberries with a little sugar and a few drops of finishing vinegar. For the peas, you can use sweet peas or snow peas.<\/span><\/p>\n<\/div>\n

               <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

              White Chocolate Cream and Buffalo Yogurt Breton shortbread with sweet clover | Strawberries and peas A creation of Rapha\u00ebl 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 \u00a0 White chocolate cream and buffalo yogurt Ingredients 250 […]<\/p>\n","protected":false},"author":18,"featured_media":57178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[6209,6181,6183,6210,6208],"class_list":["post-57171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries","tag-ingredient","tag-ingredients-en","tag-preparation-en","tag-salmon","tag-saumon-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/57171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=57171"}],"version-history":[{"count":3,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/57171\/revisions"}],"predecessor-version":[{"id":66617,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/57171\/revisions\/66617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/57178"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=57171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=57171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=57171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}