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

  • 260 g
    butter
  • 10 g
    orange zest
  • 230 g
    icing sugar
  • 8 g
    salt

Preparation: Shortbread

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

Ingredients: Shortbread

  • 110 g
    egg yolks

Preparation: Shortbread

Gradually add egg yolk and mix well.

Ingredients: Shortbread

  • 350 g
    flour
  • 35 g
    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

  • 50 g
    egg yolks
  • 100 g
    raspberry puree
  • 100 g
    milk
  • 60 g
    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

  • 415 g
    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.