Framboise

Pastry recipe
Nicolas Lambert

Nicolas Lambert

Pastry Chef
Pastry Chef - Le Caprice Hong Kong At the age of 27, Nicolas Lambert had dreams of leaving the country. He chose to travel the globe and became the pastry chef of the Caprice, a 2-star restaurant at t...
  1. Almond biscuit (gluten free)

    Ingredients

    • Almond paste - 1500g
    • Egg - 1000g
    • Oil - 520g
    • Cornstarch - 140g
    • Egg white - 600g
    • Sugar - 160g
    • Salt - 10g
    • Lemon (zest) - 4 pieces

    Mix together marzipan, egg, lemon zest, oil and cornstach.
    Make a meringue with the egg white, sugar and salt.
    Cook at 190°C 15 min. 1800g / mold.
    Cut at 3,5cm diameter with a cutter.

  2. Raspberry flocking

    Ingredients

    • Neutral glaze - 1000g
    • Water - 80g
    • red coloring - 1g
    • Silver powder - 2g

    Bring all ingredients to a boil and shift the recipe.
    Spray at 60°C.

  3. Raspberry cream

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 800 g
    • Crème fraîche - 2000g
    • Sugar - 170g
    • Gelatin mass - 200g

    Reduce raspberry puree at 50%.
    Add cream and sugar.
    Bring to the boil.
    Then add the gelatin mass.
    Let 24h in the fridge.
    Whipping when the mix is cold (with the machine).

    In this step

  4. Crispy raspberry

    Ingredients

    • Brown sugar - 280g
    • Butter - 300g
    • Almonds (slivered and caramelized) - 200g
    • Rice flour - 20g
    • Salt - 1g
    • rice - (crispy) 60g
    • Crispy raspberries - 100g
    • Lime (zest) - 1

    Mix butter and sugar till soft.
    Add the rest of the ingredients.
    Roll the mix between a Silpat and plastic sheet until 6mm thickness.
    Cool, remove the plastic sheet and bake 16min at 150°C.
    Cut with the cutter at 4 cm diameter.
    Finish baking at 150°C 3 min.

  5. Raspberry decoration

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 500 g
    • Neutral glaze - 500g
    • Silver powder - 2g
    • xanthan - 4g

    Mix all ingredients together when cold.
    After shift the recipe very fine.

    In this step

  6. Raspberry marmelade

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 1000 g
    • Brown sugar - 130g
    • Pectin NH - 30g
    • Gelatin mass - 28g
    • Raspberries - (fresh) 500g

    Heat fresh raspberries with raspberry puree.
    Add sugar and pectin.
    Bring to the boil.
    When the mix is cooled, pour in silicone moulds (AR006) with the lemon biscuit and cut at 3,5cm thickness.

    In this step

  7. Raspberry coulis

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 1500 g
    • Sugar - 90g
    • Pectin NH - 28g

    Bring all ingredients to a boil  and pour 2 layers in the 'raspberry mold'.

    In this step

  8. Green sugar decoration

    Ingredients

    • Isomalt - 1000g
    • yellow coloring - 0,5g
    • green coloring - 0,5g
    • Alcohol - (no color) 10g
  9. Finition

    Raspberries upside down with icing sugar and coulis inside.
    Leaves.
    Green sugar decoration with 1 leaf.

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