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RASPBERRY INSPIRATION FILO
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
An original recipe by David Briand, Pastry Chef at École ValrhonaMakes 24 desserts (diameter: 7.5cm)
6 stepsRecipe Step by Step
ALMOND SHORTCRUST PASTRY
75g all-purpose flour
35g european style butter
30g CONFECTIONER'S SUGAR
10g almond flour
0.5g Salt
15g eggs
INSPIRATION PRESSED SHORTCRUST
150g Almond shortcrust
150g CRUSHED CRISPY WAFER
150g RASPBERRY INSPIRATION
VANILLA WHIPPED GANACHE
330g heavy cream 36%
1 Vanilla pod
1g Lime zest
30g Glucose syrup
30g Inverted sugar
230g OPALYS 33%
500g heavy cream 36%
INSPIRATION CREAM MIX
180g raspberry purée
10g Glucose syrup
5g Gelatin powder - 220 bloom
25g Water for the gelatin
235g RASPBERRY INSPIRATION
360g heavy cream 36%
INSPIRATION FROSTING
80g raspberry purée
110g sugar
130g Glucose syrup
110g Sweetened condensed milk
12g Gelatin powder - 220 bloom
60g Water for the gelatin
155g RASPBERRY INSPIRATION
165g ABSOLU CRISTAL NEUTRAL GLAZE
16g water
AN colorant
ABSOLU SPRAY MIX
700g ABSOLU CRISTAL NEUTRAL GLAZE
70g water
Assembly and finishing
Assembly: Make rounds of pressed shortcrust (approx. 15g each) using a 6cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 10g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Line your 7.5cm diameter rings with clear acetate. Whip up the whipped ganache, then pour about 45g into each ring. Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Freeze. Turn out, then ice with Strawberry or Passionfruit Inspiration frosting. Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. 15g). Freeze. Add a layer of neutral glaze.Finishing: Put a metal rolling pin in the freezer. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the “eyebrows” and place them around the cream mix spiral.