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Group Sugar dough
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 Dark Chocolate Raspberry Mousse
Ingredient
KG
Whipped cream
0.500
Dark Chocolate 60%
0.315
Egg Yolk
0.110
Sugar
0.175
Water
0.055
0.125
Total Weight: 1.280
Group Crème Brulée Vanilla
Ingredient
KG
Milk
0.500
Fresh cream
0.500
Egg
0.600
Egg Yolk
0.160
Sugar
0.220
-
0.200
Total Weight: 2.180
Group Dark Chocolate Glaze
Ingredient
KG
Fresh cream
0.300
Dark Chocolate 60%
0.540
Water
0.150
Gelatin
0.024
0.700
Total Weight: 1.714
Group Cocoa Nougatine
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

Sugar dough

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

Dark chocolate raspberry Mousse

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

Crème Brulée vanilla

Mix all ingredients together except Frutojam Gourmet Raspberry and bake into flexipan at 100°C for about 40 to 45 minutes.

Dark chocolate glaze

Boil fresh cream and pour it on melted chocolate, add soaked gelatin, water and Diamond Glaze Neutral. Mix very well with a hand mixer.

Cocoa Nougatine

Mix all ingredients together in a pan until boiling. Spread the mix on a silpat and put in oven at 160°C for about 20 minutes.

ASSEMBLING

Decorate according to your taste.

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Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert, Fruit Tart