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:
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Medium
Shortbread
Ingredients: Shortbread
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260 gbutter
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10 gorange zest
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230 gicing sugar
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8 gsalt
Preparation: Shortbread
Blend the butter with orange zest, icing sugar and salt.
Ingredients: Shortbread
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110 gegg yolks
Preparation: Shortbread
Gradually add egg yolk and mix well.
Ingredients: Shortbread
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350 gflour
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35 gbaking 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
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50 gegg yolks
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100 graspberry puree
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100 gmilk
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60 gglucose 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
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280 g
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415 gcream
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Q.S.FWD-41CHOCSH
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Q.S.CHW-DC-15208
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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.
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