Ricard Martinez has created for Frotz a macaron with all the flavor of our strawberry puree inspired by the taste of the petites suisses of our childhood.<\/p>\n","protected":false},"author":4,"featured_media":22077,"template":"","recipe-category":[],"class_list":["post-22078","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"#For 1 Kg of Strawberry Gel (pectin base)#\n180 gr Frotz Strawberry Puree Sugar Free\n70 gr Sucrose\n6 gr Pectin NH\n50 gr Liquid Glucose 38DE\n60 gr Dextrose\n25 gr Sorbitol powder\n6 gr Citric Acid\n#For 0,46 Kg of Strawberry Creamy (Petit suisse)#\n125 gr Cream 35% MG\n125 gr Frotz Strawberry Puree Sugar Free\n210 gr White topping 35% (33,3%MC)\n5 gr Gelatin Sheets - GOLD (200-230 Bloom).","recipe_steps":"STRAWBERRY GEL (PECTIN BASE)\n1.Mix the pectin with the sucrose and set aside.\n2.Mix the rest of the sugars with the pulp and heat while stirring.\n3.At 40\u00baC add the Pectin and sucrose in the form of a rain. Dilute well.\n4.Bring to the boil for 1 minute, stirring constantly.\n5.Add the citric acid and dissolve well.\n6.Leave to gel in the refrigerator.\nSTRAWBERRY CREAM (PETIS SUISSE)\n1.Bring the cream to the boil with the pulp. Add the gelatine.\n2.Emulsify with the melted chocolate. Let stand in the refrigerator before using. \n\n\u00a0\n\n\u00a0","recipe_related_product":"","recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\n