Raspberry chocolate charm

Two crunchy layers of shortbread, or sablé Breton if you will, the second of which filled with a raspberry-flavoured intense dark chocolate crémeux and coated with a delicious layer of ready-to-use ChocO’shine™ glaze – the whole of which decorated with Butter Curly™, Chocolate Pencils, one fresh raspberry and a handful of pistachios. It’s a quick and easy plated dessert, but delicious nonetheless!
Level:
Medium

Shortbread

Ingredients: Shortbread

  • 9.2 oz
    butter
  • 0.4 oz
    orange zest
  • 8.1 oz
    icing sugar
  • 0.3 oz
    salt

Preparation: Shortbread

Blend the butter with orange zest, icing sugar and salt.

Ingredients: Shortbread

  • 3.9 oz
    egg yolks

Preparation: Shortbread

Gradually add egg yolk and mix well.

Ingredients: Shortbread

  • 12.3 oz
    flour
  • 1.2 oz
    baking powder

Preparation: Shortbread

Fold the flour and the baking powder in the mixture. Let the batter rest in the refrigerator. Roll out your batter to 10 mm thick and place it on a baking tray lined with baking mat silo pat. Bake at 170°C for 12 to 15 minutes.

Brazil crémeux

Ingredients: Brazil crémeux

  • 1.8 oz
    egg yolks
  • 3.5 oz
    raspberry puree
  • 3.5 oz
    milk
  • 2.1 oz
    glucose syrup

Preparation: Brazil crémeux

Beat the egg yolk until fluffy white. Add the raspberry puree, milk, and glucose syrup and bring the mixture to the boiling point.

Ingredients: Brazil crémeux

  • 0.9 lb
    cream
  • Q.S.
    FWD-41CHOCSH
  • Q.S.
    CHW-DC-15208
  • Q.S.
    CHX-PC-20562

Preparation: Brazil crémeux

Pour the mixture through a sieve on the dark chocolate and stir until smooth. Bring back to 30°C and fold the whipped cream into the chocolate mixture. Glaze the cake with the dark chocolate glazing. Decorate it with the Butter Curly™ White and the Chocolate Pencil Rolls.