Recipe Raspberry Pearl

To prepare this dish

Ingredient list

AURORA SPONGE

297 g egg
166 g sugar
166 g Finely ground almonds
65 g plain flour (T55, approximately 11% protein)
3 g baking powder
87 g Elle & Vire gourmet butter 82% fat

BERRY COMPOTE

482 g raspberry puree
217 g blueberry puree
120 g frozen raspberry pieces
96 g sucre
84 g gelatin mass

GELATINE MASS

30 g gelatine powder (200 Bloom)
182 g water

FINESSE RASPBERRY MOUSSE

189 g raspberry puree
38 g sugar
38 g gelatin mass
236 g Finesse 25% fat

FINESSE DIPLOMAT CREAM

669 g pastry cream
90 g gelatin mass
740 g Finesse 25% fat

PASTRY CREAM

515 g milk
129 g egg yolks
103 g sugar
26 g plain flour (T55, approximately 11% protein)
26 g powdered cream

ALMOND CREAM CHEESE STREUSEL

113 g Elle & Vire gourmet butter 82% fat
47g g Original american cream cheese 34% fat
148 g plain flour (T55, approximately 11% protein)
160 g raw sugar
160 g Finely ground almonds
2.37 g fleur de sel

RECONSTITUTED CRUNCH

533 g almond cream cheese streusel
133 g Valrhona Raspberry Inspiration
133 g white chocolate 33%

PINK DIPPING AND SPRAYING MIXTURE

571 g white chocolate 33%
214 g cocoa butter
71 g grape seed oil
143 g Valrhona Raspberry Inspiration
SQ Red fat-soluble food colouring

RASPBERRY PEARL FINISHING TOUCHES

SQ gold leaf
SQ mirror glaze

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Finesse 25% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   AURORA SPONGE

   Warm the eggs and sugar to 40°C and whisk to the ribbon. Add the ground almonds, sifted-together flour and baking powder, followed by the Elle & Vire Professionnel® Butter melted to 45°C.

2. 2

   BERRY COMPOTE

   Heat the berry purées, raspberry pieces and sugar to 60°C. Add the melted gelatin mass.

3. 3

   GELATINE MASS

   Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

4. 4

   FINESSE RASPBERRY MOUSSE

   Heat the raspberry purée with the sugar, add the melted gelatine mass and leave to cool. At 24°C, fold into the whipped Finesse.

5. 5

   FINESSE DIPLOMAT CREAM

   Smooth the pastry cream and heat to 25°C, add the melted gelatine mass then fold into the whipped Finesse.

6. 6

   PASTRY CREAM

   Prepare a traditional pastry cream.

7. 7

   ALMOND CREAM CHEESE STREUSEL

   Combine all the ingredients using the paddle attachment of the stand mixer.

8. 8

   RECONSTITUTED CRUNCH

   Prepare the almond cream cheese streusel. Work through a coarse sieve. Bake on a Silpain mat in a 140°C convection oven for approximately 20 minutes and let cool. In the bowl of a stand mixer, gently combine the streusel with the melted together white chocolate and the raspberry Inspiration melted at 40°C.

9. 9

   PINK DIPPING AND SPRAYING MIXTURE

   Melt together the cocoa butter, white chocolate and raspberry Inspiration. Add the oil. Adjust the colour if needed.

10. 10

    RASPBERRY PEARL FINISHING TOUCHES

11. 11

    ASSEMBLY

    Spread 700 g of Aurora sponge batter in a 35.5 x 55 cm frame placed on a Silpat® mat. Remove the frame and bake in a 190°C convection oven for approximately 7 minutes. Remove from the oven and place on a rack to let cool. Cut out into Ø4cm disc then freeze.

    Pour halft of the berry compote into Ø2.5 cm hemispherical moulds. Freeze. Unmould. Refill the same moulds with the remaining compote, covering with the frozen hemispheres. Return to the freezer.

    Pipe 12 g of raspberry mousse into each Silikomart® SF258 mould. Place the berry compote insert in the centre and freeze. Pipe 35 g of diplomat cream into Silikomart® SF 192 moulds and place the raspberry mousse insert in the centre. Place a disc of Aurora sponge over the top (crumb side up).

    Unmould, dip the spheres and dip in the pink dipping mixture at 37°C. Return to the freezer. Spray with the same mixture at 45°C. Press 25 g of reconstitued crunch into Ø7 cm tartlet rings, making a depression in the centre. Freeze. Remove the rings, stir the diplomate cream and pipe a little dot in the centre of each crunch base. Place the sprayed spheres on top. Decorate with gold leaf affixed with a dot of mirror glaze.

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