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Professional
STOLEN KISS
Made with Raspberry Inspiration
A orginale recipe made of Raspberry Inspiration.
5 stepsMakes 12 desserts.
Recipe Step by Step
Step01
COCONUT & ALMOND STREUSEL
45g Brown sugar
45g All-purpose flour
25g Almond flour
25g Grated coconut
50g European-style butter
190g Total weight
Mix the dry ingredients with the cold cubed butter until you have a homogenous dough.
Pass through a 4mm sieve or a mesh rack to obtain evenly sized granules.
Store in the refrigerator or freezer until you are ready to cook.
Bake at 300-320°F (150-160°C) with the door slightly ajar until it has taken on a blond color.
Pass through a 4mm sieve or a mesh rack to obtain evenly sized granules.
Store in the refrigerator or freezer until you are ready to cook.
Bake at 300-320°F (150-160°C) with the door slightly ajar until it has taken on a blond color.
Step02
COCONUT CRÉMEUX
295g 100% coconut cream
40g Sugar
6g Pectin NH
40g Egg whites
2.5g Gelatin powder, 220 Bloom
12.5g Water for the gelatin
55g Cocoa butter
451g Total weight
Heat a third of the coconut cream.
At 115°F (45°C), add the sugar and pectin mixture, then bring the mix to a boil.
Take it off the heat and add the egg whites, cook at 170°F (75°C), then add the rehydrated gelatin.
Combine with the rest of the coconut cream, then gradually pour in the cocoa butter, blending until the mixture is emulsified.
At 115°F (45°C), add the sugar and pectin mixture, then bring the mix to a boil.
Take it off the heat and add the egg whites, cook at 170°F (75°C), then add the rehydrated gelatin.
Combine with the rest of the coconut cream, then gradually pour in the cocoa butter, blending until the mixture is emulsified.
Step03
MOIST VANILLA SPONGE
130g Almond flour
20g Cornstarch
150g Sugar
2g Baking powder
10g Organic Madagascan vanilla bean
130g Heavy cream 36%
95g Whole egg
40g Egg yolk
577g Total weight
Combine the almond flour, cornstarch, sugar, baking powder and vanilla.
Add the cream, eggs and egg yolks, mix them in and set aside.
Add the cream, eggs and egg yolks, mix them in and set aside.
Step04
RASPBERRY INSPIRATION LIGHT MOUSSE
290g 100% Meeker raspberry purée
6.5g Gelatin powder, 220 Bloom
32.5g Water for the gelatin
340g Heavy cream 36%
165g RASPBERRY INSPIRATION
834g Total weight
Heat the raspberry purée and add the rehydrated gelatin.
Gradually pour the hot purée into the melted fruit couverture.
Immediately mix to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the frothy whipped cream.
Pour out immediately.
Freeze.
Gradually pour the hot purée into the melted fruit couverture.
Immediately mix to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the frothy whipped cream.
Pour out immediately.
Freeze.
Step05
RASPBERRY SPRAY GLAZE
545g Absolu Cristal neutral glaze
55g 100% Meeker raspberry purée
600g Total weight
Bring the Absolu Cristal neutral glaze to a boil with the raspberry purée, blend them and strain the mixture.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
As needed RASPBERRY INSPIRATION
As needed RASPBERRY INSPIRATION CRUNCHY PEARLS
Preparation:
Make the streusel and coconut crémeux.
Make the moist vanilla sponge mixture.
Spread 550g into a 40 × 20cm frame and sprinkle with 140g of cooked coconut streusel.
Bake at 330°F (165°C) for approx. 15 minutes.
Cut the sponge into a heart shape to make the base of the dessert. Freeze.
Assembly:
Spread a thin layer of coconut crémeux onto the sponge, then sprinkle it with Raspberry Inspiration crunchy pearls (6g).
Use a piping bag with a 9mm nozzle to pipe on approx. 30g of coconut crémeux. Freeze.
Make the Raspberry Inspiration light mousse.
Then, immediately pour 65g of the mousse into each mold, place the insert and freeze.
Remove from the mold, then use a spray gun to apply a thin layer of raspberry glaze.
Decorations:
Make some dabs of tempered Raspberry Inspiration couverture chocolate between 2 sheets of guitar paper and form them into hearts using a cutter.
Lay the hearts in U-shaped molds to give them a curved shape.
Place 2 hearts on each dessert, as well as a few coconut shavings.
Finish off with the “Mini Silver Droplets” (ref. 17058) and a CHOCOLATREE “Love Lips” decoration (ref. 46498).