Kumabo chocolate mousse and raspberry pastry
Bold, straightforward and exciting, this patisserie is a true chocoholic's delight. Boasting with chocolate flavour, the raspberries add a light, fresh and acidic touch. Our chefs recommend using a powerful chocolate. They suggest the blend of origins Kumabo for its solid chocolate flavour and fruity notes.
- Level:
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Medium
- Makes:
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For 25 pieces
Chocolate sand pastry
Ingredients: Chocolate sand pastry
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250 gbutter
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400 gwhite flour
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1 gsalt
Preparation: Chocolate sand pastry
Mix.
Ingredients: Chocolate sand pastry
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Q.S.NUN-PI-HA213
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25 gCP
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150 gicing sugar
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2whole egg(s)
Preparation: Chocolate sand pastry
Add and mix briefly.
Set aside in the refrigerator. The next day, punch out ovals and bake at 180°C.
Chocolate mousse
Ingredients: Chocolate mousse
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400 gsyrup at 30 Brix
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100 gwhole egg(s)
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200 gegg yolks
Preparation: Chocolate mousse
Mix to achieve a smooth batter.
Ingredients: Chocolate mousse
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900 gwhipped cream
Preparation: Chocolate mousse
Mix a portion of the whipped cream with the chocolate.
Mix with the smooth batter. Add the rest of the cream and carefully blend in.
Pour the mousse into the Demarle Flexipan moulds (ref. 1054), freeze and take out of mould and place on the sand pastry. Finish with macaroons, raspberries, etc.
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