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.

Επίπεδο:: Μέτρια
Φτιάχνει:: For 25 pieces

250 g

butter
400 g

white flour
1 g

salt

Mix.

Q.S.

NUN-PI-HA213
25 g

CP
150 g

icing sugar
2

whole egg(s)

Add and mix briefly.

Set aside in the refrigerator. The next day, punch out ovals and bake at 180°C.

400 g

syrup at 30 Brix
100 g

whole egg(s)
200 g

egg yolks

Mix to achieve a smooth batter.

500 g

Callebaut Dark Origin Chocolate - Kumabo - 2.5kg Callets
900 g

whipped cream

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.