Teatime and Viennoiseries

Raspberry Fruit Twist

Made with Raspberry Inspiration Chocolate Sticks

An Original Recipe by L'Ecole Valrhona Chef Virgilia Lebigre

3 steps

Raspberry Inspiration Sticks have been formulated to ensure optimal hold during baking, with no loss of or changes to texture. Slightly shorter than a traditional stick, they allow you to achieve an intense raspberry flavor in your pastries.

Recipe Step by Step

Plain Puff Pastry Dough

500g Strong flour

9g Fine salt

40g Sugar

50g European-style butter

20g Fresh yeast

255g Whole milk

250g European-style butter (for laminating)

Mix the flour with the salt, sugar and butter and add the yeast dissolved in the milk.

Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.

The final temperature should be around 75/77°F (24/25°C).

Almond Cream For Pastries

30g European-style butter

30g Sugar

30g Almond flour

30g Whole eggs

30g All-purpose flour

Combine all the ingredients in a mixer fitted with a paddle attachment.

Keep refrigerated.

Fika - Heat-resistant Meeker Raspberry Filling

2g Sodium citrate

1g Gellan gum

8g Cornstarch

40g Sugar

200g 100% Meeker raspberry purée

Combine the sodium citrate, gellan gum and starch, then mix them into the sugar so they are all thoroughly combined.

Sift onto the fruit purée cooled to 40°F (4°C), then blend to combine well.

Heat to 195°F (90°C), stirring constantly, then use immediately (as the gel sets quickly).

Assembly and finishing

24 RASPBERRY INSPIRATION STICKS
125g Raspberries
125g Fresh figs

Make the basic dough and leave to prove for around 30 minutes at room temperature (70°F or 21°C). Form into a rectangle and set aside for 15 minutes at -6°F (-21°C), then at 35°F (2°C) overnight. Knock back the dough and use it to cover the butter. Give it 1 double turn then 1 single turn. Place in the freezer for 15 minutes, then leave for approx. 1 hour at 35°F (1°C).

Make the almond cream and raspberry filling. Keep refrigerated. Roll out the dough lengthwise to a depth of 1cm. Cut out some slices with a width of 0.5cm and lay them on top of the dough. Roll out the dough to a depth of 2.5mm in the direction of the ridges. Cut it along the ridges into 12cm-long rectangles (with a width of 7cm). Roll the dough pieces around the RASPBERRY INSPIRATION STICKS at each end, giving them just one full turn, and leave the remaining dough empty in the center. Place in a small 7cm square frame. Leave to rise for approx. 1 hour at 80°F (27°C). Place 10g of almond cream in the hollow center.

Bake in a fan-assisted oven at 340°F (170°C) for approx. 18 minutes. Pipe on 20g of raspberry filling using a piping bag (with no nozzle). Cut the raspberries in half and the figs. Decorate the pastries’ top with an alternating arrangement of fruits.