Pie Raspberry Chocolate

1. Group 1 - Sugar dough

Method :
1. Mix butter, powder sugar, tpt almond together then add egg.
2. Add sifted flour, salt and keep mixing but shortly.
3. Keep the dough in the fridge at 4°C for about 3 hours before sheeting.

2. Group 2 - Mousse dark chocolate raspberry

Method :
1. Boil water and sugar and pour on the egg yolk to make a pate a bombe.
2. Mix 50% of whipped fresh cream in the melted dark chocolate to make a ganache.
3. Mix (1) and (2) together, add FRUTOJAM GOURMET RASPBERRY and then the rest of the fresh cream delicately.

3. Group 3 - Crème brulée vanilla

Method :
1. Mix all ingredients together except FRUTOJAM GOURMET RASPBERRY and bake into flexipan at 100°C for about 40 to 45 minutes.

4. Group 4 - Dark chocolate glaze

Method :
1. Boil fresh cream and pour it on melted chocolate, add soaked gelatin, water and DIAMOND GLAZE NEUTRAL.
2. Mix very well with a hand mixer.

5. Group 5 - Nougatine cocoa

Method :
1. Mix all ingredients together in a pan until boiling.
2. Spread (1) on a silpat and put in oven at 160°C for about 20 minutes.

• Compound
• Diamond Glaze
• Frutojam