- 200 g Brown sugar
- 200 g Butter
- 160 g Eggs
- 125 g Guanaja 70% chocolate
- 100 g Flour T55
Melt the chocolate to 45°C. Mix the rest of the ingredients with a paddle. Add the melted chocolate and bake off at 180°C for about 15 minutes.
- 500 g Pastry cream 35% fat
- 500 g Milk 3%
- 200 g Egg yolks
- 100 g Caster sugar
Mix and bring all ingredients to 83°C. Mix and strain.
- 500 g Custard cream base
- 300 g Guanaja 70% chocolate
- 410 g Pastry cream 35% fat
Whip pastry cream lightly.
Pour warm custard cream over chocolate and mix well together.
Fold in the light whipped cream.
- 110 g Sicoly® sweetened raspberry purée
- 35 g Egg yolks
- 35 g Caster sugar
- 120 g Cream cheese
- 180 g Pastry cream 35% fat
- 6,8 g Beef gelatin powder
Bring SICOLY® raspberry purée, egg yolks and caster sugar to 83°C. Add gelatin and pour the mixture over cream cheese. Mix.
Whip cream lightly and fold in together.
- 360 g Caster sugar
- 240 g Pastry cream 35% fat
- 260 g Water
- 100 g Glucose 30 DE
- 120 g Cocoa powder
- 16,6 g Beef gelatin powder
Bring all ingredients, except gelatin to 83°C.
Melt gelatin with 5 times its weight of water and strain. Allow to cool down and glaze at 35°C.
Pipe raspberry mousse inside a mould. Pipe in the center some Guanaja chocolate mousse and place in the middle a disk of SICOLY® raspberry fruit insert.
Place the soft brownie biscuit and gently press.
Freeze and glaze the cake using the cocoa glazing at 35%.
Finish off with origami chocolate decorations.