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Recipe Step by Step
ALMOND SHORTCRUST PASTRY
- 470g pastry flour
- 180g confectioner’s sugar
- 4g fine salt
- 60g almond flour
- 240g butter
- 100g eggs
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
BAKING: 150°C (300°F).
Add the PRALINÉ, the COCOA BUTTER and the melted couverture, the crispy wheat flake
cereal and the fleur de sel.
500g frozen raspberries
158g raspberry juice
6g gelatin powder (220 bloom)
30g water for the gelatin
2 meyer lemon segments
Add the rehydrated gelatin.
Bring to a boil.
Place the lemon segments in the heart-shaped mold (Pavoni PX4325) and fill it with raspberry jelly, then freeze.
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Store in the fridge until it is time to assemble.
LIGHT LEMON CREAM
Combine it with the partially melted OPALYS and COCOA BUTTER, mixing first by hand then using an immersion blender until the emulsion is flawless.
Leave to cool overnight in the refrigerator.
Beat the cream and incorporate it into the preparation. Use immediately.
60g egg yolks
100g egg whites
80g pastry flour
Whisk the egg whites while gradually adding the smaller portion of sugar.
Combine the whisked whites with the other mixture and finally add the sifted flour.
BAKING: On a baking mat at 200-220°C (360-375°F).600g to 800g for a 40 x 60cm mold.
600g to 2400g for a 40 x 60cm mold.
Assembly and finishing
As needed RASPBERRY INSPIRATION
As needed BLOND DULCEY 35%
Make the crisp and spread it to a depth of 4mm in a frame, using a guitar sheet to help you. Leave it to set overnight before cutting it into hearts. Cut some pre-set RASPBERRY INSPIRATION couverture into hearts just like the ones you made with the crisp. Use a piping bag with a 9mm nozzle to make small dabs of lemon cream around the crisp, then fill the center with raspberry crémeux. Put the RASPBERRY INSPIRATION heart on top, followed by a small disk of Viennese sponge (this will be the base for your jelly heart). Finish by arranging some balls of lemon cream around the heart and sprinkling on some lemon zests.