Chocolate
sponge cake (one 600x400 tray)
ingredients :
- 135 g Egg whites
- 65 g Sugar
- 100 g Egg yolks
- 40 g Almond powder
- 35 g Icing sugar
- 15 g Cocoa powder
- QS Framboises séchées
process :
Stiffen the egg whites with the sugar. Add the egg yolks. Gently blend in the ground almonds, icing sugar and cocoa powder. Spread on the tray and bake at 180°C for 20 minutes.
Red fruit
cream (2 fillings)
ingredients :
- 100 g Sicoly® sweetened raspberry purée
- 45 g Sicoly® blueberry purée
- 80 g Sicoly® sweetened strawberry purée
- 70 g Egg yolks
- 55 g Sugar
- 3 g Gelatine
- 15 g Water
- 70 g Butter
process :
Heat the purees. Add the sugar, egg and egg yolk mixture. Boil for 2 to 3 minutes. Add the gelatine and, then, the butter cut into small pieces. Blend and empty into the filling. Freeze.
Light
Raspberry cream (2 logs)
ingredients :
- 102 g Egg yolks
- 85 g Sugar
- 100 g Sicoly® sweetened raspberry purée
- 300 g Couverture milk chocolate
- 500 g Whipped cream
process :
Make custard with the egg yolks, sugar and SICOLY® raspberry puree. Add the chopped couverture. Delicately blend in the whipped cream. Add along with the filling and the sponge.
Red
Topping
ingredients :
- 350 g Cream
- 150 g Topping
- 100 g Water
- 700 g Sugar
- 45 g Starch
- 20 g Gelatine
- 120 g Water
- QS Red colouring
process :
Boil the cream, topping and water and add the sugar and starch mixture and boil for 2 to 3 minutes. Add the gelatine and red food colouring mixture. Mix and strain. Cover with film and chill. Pour at 25°C.
Macarons
ingredients :
- 40 g Water
- 8 g Egg white powder
- 6 g Red colouring
- 60 g Caster sugar
- 125 g Ground white almonds
- 180 g Icing sugar
- 60 g Egg whites
Decoration
Place the macarons along the sides with the squares of red chocolate on the ends of the log.