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RASPBERRY VALENTINE
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
An original recipe by Franck WenzMakes 20 pieces
8 stepsRecipe Step by Step
ALMOND STREUSEL
120g raw cane sugar
120g Bread flour
120g Almond flour
120g European-style butter
STREUSEL CRUNCH
480g Almond streusel
120g DARK CARAIBE 66%
RASPBERRY CONFIT
195g Strawberry purée
35g Glucose DE 38/40
4g Pectin NH
35g sugar
SPONGE BISCUIT
175g Egg whites
107g Sugar
60g Cornstach
60g Pastry flour
100g Egg yolks
RASPBERRY INSPIRATION CRÉMEUX
200g Raspberry Puree
10g glucose
6g gelatin
30g water for gelatin
270g RASPBERRY INSPIRATION
400g heavy cream 36%
Add the rehydrated gelatin. Slowly pour this mixture over the melted INSPIRATION.
Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix with an immersion blender again. Leave to set in the refrigerator.
CRÈME ANGLAISE
200g Heavy cream 36%
200g Milk
100g Egg yolks
50g sugar
CARAIBE CHOCOLATE MOUSSE
395g Crème anglaise
595g Heavy cream 36%
447g DARK CARAIBE 66%
RASPBERRY INSPIRATION & DARK CHOCOLATE GLAZE
175g water
185g sugar
230g Glucose
185g Sweetened condensed milk
210g RASPBERRY INSPIRATION
150g DARK CARAIBE 66%
370g ABSOLU CRISTAL NEUTRAL GLAZE
Assembly and finishing
Ingredient: Caramelized peanuts (SQ)Sponge Biscuit: On a sheet of baking paper, draw hearts of approx. 1cm smaller than the mold.After making the sponge biscuit, use a piping bag fitted with a 14mm nozzle to create hearts the same size as the design (weight per biscuit of approx.15g). You can superimpose two sheets so that the design of the hearts can be seen transparently. Bake at 355°F (180°C) in a fan-assisted oven.Assembly: Use a food processor to grind the crunch to a fine powder, then spread to a thickness of 2mm between two guitar sheets. Store in the refrigerator.Once set, cut the hearts to the same size as the sponge biscuits. Lay 10g of confit over the crunch and set the biscuit on top.Using a piping bag fitted with a 12mm nozzle, arrange 35g of crémeux in the shape of a fairly flat ball on the biscuit. Freeze.Make the mousse and weigh out approx. 65g per mold. Add an insert immediately, ensuring that it is level with the mold.Freeze. Turn out, then apply the chocolate glaze.Chocolate Decoration: Decorate with an Assortment of Hearts.