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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9.2 ozbutter
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0.4 ozorange zest
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8.1 ozicing sugar
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0.3 ozsalt
Preparation: Shortbread
Blend the butter with orange zest, icing sugar and salt.
Ingredients: Shortbread
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3.9 ozegg yolks
Preparation: Shortbread
Gradually add egg yolk and mix well.
Ingredients: Shortbread
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12.3 ozflour
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1.2 ozbaking 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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1.8 ozegg yolks
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3.5 ozraspberry puree
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3.5 ozmilk
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2.1 ozglucose 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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9.9 oz
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0.9 lbcream
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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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