Let's simplify and rewrite the recipe for Marguerite-shaped flower shortcake in a casual, easy-to-follow manner, using English.
Ingredients:
Genoise:
- 80g whole eggs
- 20g egg yolks
- 55g coarse granulated sugar
- 50g coarse soft flour
- 13g frozen Hokkaido Yotsuba butter
- 6.5g honey
White Chocolate Cream:
- 80g Cotta original Belgian chocolate white
- 200g Cotta pure cream
Finishing:
- 1 pack of strawberries
- Appropriate amount of powdered sugar for the top
Preparation:
1. Preheat your oven to 180℃.
2. Sift your flour and butter.
3. Melt the butter and honey in a hot water bath.
For the Genoise:
1. Brush your mold with butter, then sprinkle lightly with flour.
2. Turn the mold upside down to remove excess flour and place it in the fridge.
3. In a bowl, mix the whole eggs, egg yolks, and granulated sugar. Heat this mixture in a hot water bath until it reaches body temperature. Stir continuously to avoid lumps.
4. Once warm, remove from the bath, and mix with a hand mixer at high speed. If it gets sticky, reduce to low speed for 2 minutes.
5. Add all the sifted flour at once and mix with a whisk about 10 times. Then, fold the dough together using a rubber spatula, rotating the bowl counterclockwise.
6. Add some dough to the melted butter and honey, mix, and return to the original dough.
7. Pour the batter into the mold and smooth the surface. Drop the mold onto the counter to remove air bubbles, then bake at 170℃ for 23 minutes.
For the White Chocolate Cream:
1. Melt the white chocolate in a hot water bath.
2. Add 30g of warmed cream and mix to make ganache.
3. Stir 170g of fresh cream for 6-7 minutes, adding a bit to the ganache.
4. Combine the ganache with the cream and mix well.
Finishing:
1. Slice the sponge in half.
2. Squeeze the cream into the shape of the sponge, ensuring it's more filling for the strawberries.
3. Top with strawberries, ensuring they're not too large.
4. Squeeze cream over the top, being careful to get it between the strawberries.
5. Place the sponge on top, sprinkle with powdered sugar, and let it chill for about 1 to 2 hours before cutting.
This simplified version aims to make the process clear and straightforward, making it easier for anyone to follow along and create this delightful dessert.