Recipes
Melt the chocolate then carefully bring together all the ingredients.
Use right away.
Make a kneaded butter.
With a flat whisk, work the butter (1) at room temperature with the flour (1).
Put aside for an hour at 4°C before moulding it into a frame.
Make a distemper.
With a hook whisk, mix together the flour (2), salt and butter (2).
Little by little at the water and vinegar.
Mix without giving it too much elasticity.
Put aside for an hour at 4°C.
Proceed with the rolling of the dough.
Set the distemper in the kneaded butter.
Roll a couple of times and then leave it for 2h min à 4°C.
Roll another couple of times and then leave it for 2h min à 4°C.
Finally, just roll one last time.
Finishing touch: Thousand layers: 2,5 mm thickness
Mix the almond paste and the eggs in a robot-coupe.
Beat everything together with a whip.
Incorporate the sieved powders then the butter melted at 45°C.
After they become tepid, beat the eggs whites with the sugar.
Carefully Incorporate the meringue to the first mixture.
At the raspberry pieces.
Spread right away.
1750 g / 40X60 flexipan / Baking at 170°C
Boil the rosé champagne and infuse the vanilla pods for 10 minutes.
Add the mixture of sugar and starch and boil to thicken.
Put the raspberry pieces, gelatine mass and lemon juice.
Obtain a homogenous mix by whisking and then run the inserts.
Note: Replace raspberry by wild strawberry, partially or entirely.
Poor the cold water over the gelatine powder.
Whip to obtain a homogenous mass.
Let soak for a minimum of 20 minutes.
Keep at 4°C.
Remove using a clean utensil.
MEP for 5 days.
Boil the champagne then infuse the zests and vanilla pods for 10 minutes.
Pass through a chinois then add the lemon juice and melted gelatine mass.
Create the glucose meringue in parallel to bringing the cream into a mousse.
Relax the jelly at 28°C with half of the cream then the meringue.
Finally add the rest of the beaten cream.
Proceed to the assembly.
Note: 1,8 Kg for a 2 cm flexipan
Poor the cold water over the gelatine powder.
Whip to obtain a homogenous mass.
Let soak for a minimum of 20 minutes.
Keep at 4°C.
Remove using a clean utensil.
MEP for 5 days.
Heat up the mixture at 40°C with the bain-marie method.
Beat with a whisk.
Boil the water with sugar and glucose syrup (103°C).
Pour over the rest of the ingredients.
Carefully mix to obtain a perfectly homogenous texture with no bubbles.
Store at 4°C.
Use at around 30°C.
Colouring: Pink: 1,100 Kg mass/0,6 g of red raspberry, Purple : red raspberry +sparkling silver
Poor the cold water over the gelatine powder.
Whip to obtain a homogenous mass.
Let soak for a minimum of 20 minutes.
Keep at 4°C.
Remove using a clean utensil.
MEP for 5 days.
