Raspberry plated dessert

Recette de pâtisserie
Arnaud Cadoret

Arnaud Cadoret

Currently consultant in Asia, French Chef Arnaud CADORET has been working in Seoul since 2011, as a Pastry Chef at “pâtisserie Amandier”, then as R&D director in Pastry and Chocolate for Korean gr...
  1. Hazelnut streusel

    Ingrédients

    • Beurre (pommade) - 100g
    • Cassonade - 100g
    • Farine - 100g
    • Noisette (poudre) - 100g

    Mix all the ingredients together.  
    Roll down to 2mm thick, leave to rest and then, cut out in round (different size). 
    Bake for about 20 minutes at 150°C.

  2. Whipped vanilla ganache

    Ingrédients

    • Lait entier - 150g
    • Gousse de vanille - 1 pc
    • Chocolat blanc - 185g
    • Beurre de cacao - 15g
    • Crème chantilly - 350g

    Infuse the vanilla in the boiling milk for 10 minutes.

    Gradually pour the hot milk over the melted chocolate and cocoa butter,  Mix with a hand held mixer to perfect the emulsion. Add the cold whipping cream to the ganache. Mix once again.
    Set aside in a refrigerator and allow crystallizing, if possible, overnight. 
    Whip the mixture to obtain piping consistencyv.

  3. Whipped raspberry ganache

    Ingrédients

    • Purée de fruit 100% surgelée : Framboise - 125g
    • Crème chantilly - 50g
    • Chocolat blanc - 185g
    • Beurre de cacao - 15g
    • Crème chantilly - 350g

    Warm the raspberry purée and 50 g of whipping cream to 60°C. 
    Gradually pour the hot liquid over the melted chocolate and cocoa butter.  Mix with a hand held mixer to perfect the emulsion. Add the cold whipping cream to the ganache. Mix once again 
    Set aside in a refrigerator and allow to crystallize, if possible, overnight. 
    Whip the mixture to obtain piping consistency. 

    Dans cette étape

    PuréeSurgelée_Framboise100-RVB-150dpi-697x697
    Purées de fruits surgelées
  4. Decoration

    Ingrédients

    • Coulis de fruit surgelé: Framboise - 500g

    White chocolate

    Golden leaves

    Dans cette étape

    Coulis_Framboise-RVB-150dpi-697x697
    Coulis de fruits surgelés

    Montage et finitions

    Decoration

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