Ingredients

Sicoly


Frozen raspberry purée
Raspberry insert

Soft

brownie biscuit


ingredients :

  • 200 g Brown sugar
  • 200 g Butter
  • 160 g Eggs
  • 125 g Guanaja 70% chocolate
  • 100 g Flour T55

process :

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.

Custard cream

base


ingredients :

  • 500 g Pastry cream 35% fat
  • 500 g Milk 3%
  • 200 g Egg yolks
  • 100 g Caster sugar

process :

Mix and bring all ingredients to 83°C. Mix and strain.

Mousse

Guanaja


ingredients :

  • 500 g Custard cream base
  • 300 g Guanaja 70% chocolate
  • 410 g Pastry cream 35% fat

process :

Whip pastry cream lightly.
Pour warm custard cream over chocolate and mix well together.
Fold in the light whipped cream.

Raspberry

mousse


ingredients :

  • 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

process :

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.

Cocoa

glazing


ingredients :

  • 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

process :

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.

Assembly &

finishes


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.