You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
Raspberry Valentine
Made with Raspberry Inspiration
An original recipe by Franck Wenz
8 stepsMakes 20 pieces
Recipe Step by Step
Step01
Almond Streusel
120g Brown sugar
120g Bread flour
120g Almond flour
120g European-style butter
Cut the cold butter into small cubes. Sieve the dry ingredients together. Add the butter and mix using the paddle attachment in a stand mixer. First small balls will form, then you will obtain a streusel mixture which is only slightly homogenized. Stop mixing and leave the pastry mixture in the refrigerator for at least 30 minutes. Press the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the refrigerator or freeze until you are ready. Bake the granulated streusel at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration. Once the streusel is cold, use a spray gun to spray on a chocolate mixture to protect it from moisture.
Step02
Streusel Crunch
480g Almond streusel
120g KALINGO 65%
Use a food processor to grind the baked streusel with the melted couverture and spread out thinly.
Step03
Raspberry Confit
195g Raspberry purée
35g Glucose DE 38/40
4g Pectin NH
35g Sugar
Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add it to the heated purée. Bring to a boil and store in the refrigerator.
Step04
Sponge Biscuit
175g Egg whites
107g Sugar
60g Cornstach
60g Pastry flour
100g Egg yolks
Gradually add the sugar as you whip up the egg whites. At the same time, sift the starch and flour. Use a spatula to incorporate the egg yolks into the whites, then add the starch and flour.
Step05
Raspberry Inspiration Crémeux
415g Water
10g Thickener
325g INSPIRATION FRAMBOISE
Heat the couverture at 115°F (45°C). Heat the water to 95°F (35°C), then add the thickener using an immersion blender. Mix using an immersion blender to create an emulsion. Important: Leave the crémeux to set for at least 3 hours in the refrigerator.
Step06
Crème Anglaise
200g Heavy cream 36%
200g Milk
100g Egg yolks
50g Sugar
Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
Step07
Kalingo Chocolate Mousse
395g Crème anglaise
595g Heavy cream 36%
460g KALINGO 65%
Whisk the melted chocolate and crème anglaise to create an emulsion. The temperature should be 115-120°F (45-50°C). Stabilize the emulsion if necessary by adding whipped cream. Once the mixture is smooth, check the temperature is at 115-120°F (45-48°C) and add the remaining frothy cream.
Step08
Raspberry Inspiration & Dark Chocolate Glaze
175g Water
185g Sugar
230g Glucose DE 38/40
185g Sweetened condensed milk
210g INSPIRATION FRAMBOISE
150g CARAIBE 66%
370g ABSOLU CRISTAL NAPPAGE NEUTRE
Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk and the ABSOLU CRISTAL, then gradually combine with the melted couvertures. Immediately mix using an immersion blender to make a perfect emulsion. Store in the refrigerator. Leave to set for 12 hours before use. Use: Reheat the glaze to 90-95°F (36-38°C), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Ice.
Assembly and finishing
Ingredient: Caramelized peanuts (SQ)Sponge Biscuit: On a sheet of baking paper, draw hearts of approx. 1cm smaller than the mold.
After making the sponge biscuit, use a piping bag fitted with a 14mm nozzle to create hearts the same size as the design (weight per biscuit of approx.
15g). You can superimpose two sheets so that the design of the hearts can be seen transparently. Bake at 355°F (180°C) in a fan-assisted oven.Assembly: Use a food processor to grind the crunch to a fine powder, then spread to a thickness of 2mm between two guitar sheets. Store in the refrigerator.
Once set, cut the hearts to the same size as the sponge biscuits. Lay 10g of confit over the crunch and set the biscuit on top.
Using a piping bag fitted with a 12mm nozzle, arrange 35g of crémeux in the shape of a fairly flat ball on the biscuit. Freeze.
Make the mousse and weigh out approx. 65g per mold. Add an insert immediately, ensuring that it is level with the mold.
Freeze. Turn out, then apply the chocolate glaze.Chocolate Decoration: Decorate with an Assortment of Hearts.