Recipes
Soften the butter in a mixer, then add the sugars, then the eggs and milk. Finish off the mix with the flour, salt and baking powder. Sift the ground cinnamon and mix it in. Between two sheets of baking paper, spread out the mix to a thickness of 3 mm in a rolling machine. Let it rest and then shape it as required (so that it fits in a Reuleaux triangle). Bake at 150°C (302°F) until it browns.
Melt the milk chocolate and gianduja at 45°C (113°F). Once the chocolate has melted, add the feuillantine pieces and mix delicately with a spatula. Using a spatula, spread this mix evenly on the succès biscuit that has been rolled out to a thickness of 2 mm.
Boil the pulp and caster sugar. Boil the cream with the inverted sugar syrup. In a bain-marie, melt the dark couverture chocolate. Then pour this mixture over it. When this ensemble is starting to look smooth, add the raspberry pulp and softened butter. Then complete the mixture with the raspberry liqueur. Spread over the succès biscuit and the feuillantine to a thickness of 4 mm. Leave to set in the freezer.
Heat the raspberry pulp and the redcurrant pulp. Incorporate the caster sugar mix and NH pectin - sprinkle them on to get a good texture - and bring to the boil. Once boiling, cook for 2 min, then finish off with the liqueur. Pour the mixture into a smaller Reuleaux triangle to a thickness of 7 mm and freeze.
Soak the gelatine. Make a custard using the Elle & Vire® Excellence Whipping cream, milk, egg yolks and sugar. Pour onto the white chocolate. When the mixture looks smooth, take it off the hob and add the gelatine. Leave to cool to 35°C (95°F). Incorporate the whipped cream. Place in the Reuleaux triangle mould to a height of 1 cm, then place the raspberry and redcurrant filling on top. Turn the filling in a regular way round using your fingertips. Top it with 1 cm of mousse. Place the ganache biscuit ensemble (ganache at the bottom) and smooth the sides. Leave to set.
Boil the water and sugar. Take them off the hob. Add the cocoa powder, the warmed cream and the gelatine (which you have already softened in cold water). Strain and keep chilled. Heat in a bain-marie until it is at the right temperature and has the right consistency. Take the dessert out of its mould then glaze it. Leave to set.
Temper the chocolate. Make three triangles (two of which should have holes in), the first should be 6 cm tall (this is the one without holes), the second should be 8 cm tall and the third 15 cm tall (and with holes).
Place your chocolate decorations as you wish to and add a few decorative raspberries and redcurrants.
