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Professional
Framjo-Dessert
Made with Raspberry Inspiration
An original recipe by Jérémy Aspa
Makes sixty 6cm-diameter domes
Recipe Step by Step
Step01
SOFT ALMOND SPONGE
410g EXTRA FINE ALMOND FLOUR
330g CASTER SUGAR
600g EGGS
160g DRY BUTTER
130g EGG WHITES
80g CASTER SUGAR
In a food processor, mix together the almond flour, the larger portion of sugar and the eggs, then once aerated, incorporate the butter.
At the same time, beat the egg whites with the other portion of sugar.
Gently combine these two mixtures.
Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
At the same time, beat the egg whites with the other portion of sugar.
Gently combine these two mixtures.
Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
Step02
RASPBERRY INSPIRATION CRÉMEUX
260g RASPBERRY PURÉE
13g GLUCOSE DE 38/40
8g GELATIN POWDER 220 BLOOM
40g WATER FOR THE GELATIN
340g RASPBERRY INSPIRATION
530g WHIPPING CREAM
Mix the purée and glucose and heat them to approx. 175°F (80°C).
Add the gelatin (which you have rehydrated in advance).
Slowly combine this mixture with the melted fruit couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream. Mix again.
Leave to set in the refrigerator.
Add the gelatin (which you have rehydrated in advance).
Slowly combine this mixture with the melted fruit couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream. Mix again.
Leave to set in the refrigerator.
Step03
COCONUT & OPALYS WHIPPED GANACHE
300g COCONUT PURÉE
85g COCONUT MILK
40g GLUCOSE DE 38/40
330g OPALYS 33%
680g WHIPPING CREAM
85g COCONUT MILK
35g MALIBU LIQUEUR
Heat the purée, coconut milk and glucose together.
Slowly combine the hot mixture with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold whipping cream. Mix again.
Store in the refrigerator and leave to set, preferably overnight.
Whip until firm.
Slowly combine the hot mixture with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold whipping cream. Mix again.
Store in the refrigerator and leave to set, preferably overnight.
Whip until firm.
Step04
RASPBERRY COMPOTE
50g CASTER SUGAR
17g PECTIN NH
530g RASPBERRY PURÉE
110g GLUCOSE DE 38/40
65g LEMON JUICE
210g CASTER SUGAR
11g GELATIN POWDER 220 BLOOM
55g WATER FOR THE GELATIN
Mix the smaller portion of sugar with the pectin.
Heat the raspberry purée with the glucose and the rest of the sugar to 105°F (40°C), then add the sugar-pectin mix.
Boil, then add the rehydrated gelatin and lemon juice.
Heat the raspberry purée with the glucose and the rest of the sugar to 105°F (40°C), then add the sugar-pectin mix.
Boil, then add the rehydrated gelatin and lemon juice.
Step05
ABSOLU CRISTAL SPRAY MIX
450g ABSOLU CRISTAL NEUTRAL GLAZE
45g WATER
Bring the ABSOLU CRISTAL to the boil in water then mix using an immersion blender.
Immediately apply using a spray gun at about 175°F (80°C).
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
SQ RASPBERRY INSPIRATION CRUNCHY PEARLS
Make the sponge, crémeux, whipped ganache and compote.
Cut out 60 biscuits using a 5.5cm-diameter round cutter.
Use a piping bag to pipe out 20g of crémeux per insert and sprinkle 5g of RASPBERRY INSPIRATION CRUNCHY PEARLS onto each one, then freeze.
Use a piston funnel to drizzle 15g of hot compote into the base of each 6cm-diameter half-sphere mold, then freeze.
Beat the whipped ganache until its texture is soft and frothy.
Use a piping bag to pipe 25g of whipped ganache onto the compote, then put the sponge insert, crémeux and Crunchy Pearls in place, pressing down lightly on them. Freeze.
Finishing: Turn out the mini gateaux, then spray with hot ABSOLU CRISTAL glaze.
On acetate, make 1.5 x 23cm strips of pre-set white chocolate, then roll them around the mini gateaux.
Decorate the curve of each mini gateau with RASPBERRY INSPIRATION CRUNCHY PEARLS (see photo).
Finish off with your own Customized Logo Decoration.
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