Ingredients

Group 1
Ingredient
KG
Butter
0.600
Powder sugar
0.260
Egg
0.200
Salt
0.010
Tpt almond
0.240
Flour
1.000
Total Weight: 2.310
Group 2
Ingredient
KG
Whipped cream 35%
0.500
Dark chocolate 66%
0.315
Egg Yolk
0.110
Sugar
0.175
Water
0.055
Frutojam Gourmet Raspberry
0.125
Total Weight: 1.280
Group 3
Ingredient
KG
Milk
0.500
Fresh cream 35% fat
0.500
Egg
0.600
Egg Yolk
0.160
Sugar
0.220
Compound Vanilla
-
Frutojam Gourmet Raspberry
0.200
Total Weight: 2.180
Group 4
Ingredient
KG
Fresh cream 35% fat
0.300
Dark chocolate 66%
0.540
Water
0.150
Gelatin
0.024
Diamond Glaze Neutral
0.700
Total Weight: 1.714
Group 5
Ingredient
KG
Sugar
0.150
Chopped hazelnuts
0.140
Milk
0.050
Butter
0.070
Glucose
0.050
Cacao Powder
0.005
Total Weight: 0.465

Method

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.

Ingredients

Group 1
Ingredient
KG
Butter
0.600
Powder sugar
0.260
Egg
0.200
Salt
0.010
Tpt almond
0.240
Flour
1.000
Total Weight: 2.310
Group 2
Ingredient
KG
Whipped cream 35%
0.500
Dark chocolate 66%
0.315
Egg Yolk
0.110
Sugar
0.175
Water
0.055
Frutojam Gourmet Raspberry
0.125
Total Weight: 1.280
Group 3
Ingredient
KG
Milk
0.500
Fresh cream 35% fat
0.500
Egg
0.600
Egg Yolk
0.160
Sugar
0.220
Compound Vanilla
-
Frutojam Gourmet Raspberry
0.200
Total Weight: 2.180
Group 4
Ingredient
KG
Fresh cream 35% fat
0.300
Dark chocolate 66%
0.540
Water
0.150
Gelatin
0.024
Diamond Glaze Neutral
0.700
Total Weight: 1.714
Group 5
Ingredient
KG
Sugar
0.150
Chopped hazelnuts
0.140
Milk
0.050
Butter
0.070
Glucose
0.050
Cacao Powder
0.005
Total Weight: 0.465

Method

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.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert, Fruit Tart