Raspberry petals

3608580816928 selection raspberry sweetened puree 1kg

Ingredients

1 portion

Sweet pastry

Butter 180 g
Ordinary T55 flour 280 g
Eggs 45 g
Icing sugar 52 g
Almond powder 52 g
Fine salt ½ g
Caster sugar 57 g

Yogurt sponge cake

Icing sugar 240 g
Almond powder 240 g
Vanilla 1 p
Cornstarch 32 g
Egg whites 140 g
Egg yolks 21 g
Greek yoghurt 185 g
Egg whites 160 g
Caster sugar 90 g

Raspberry and redcurrant compote

Raspberry puree 463 g
Redcurrant puree 205 g
Caster sugar 104 g
NH pectin 235 17.5 g
Gelatin mass (fish) 34 g

Yogurt mousse

Water 48 g
Caster sugar 120 g
Egg yolks 82 g
Greek yogurt 300 g
Lime puree 30 g
Gelatin mass (fish) 84 g
35% single cream, whipped 300 g

Pink coating

Opalys white chocolate 450 g
Cocoa butter 90 g
Grape seed oil 45 g
Lipsoluble red colouring As needed

Royal icing

Egg whites 24 g
Icing sugar 230 g
Orange flower 10 g
Lemon puree 4 g

Sweetened raspberry puree

Thanks to our fruit sourcing expertise, we carefully select Willamette and Meeker raspberries, renowned for their aromatic intensity and flavour quality. Part of the fruit, sourced from Central and Eastern Europe, is processed fresh at our primary processing facility in Poland to preserve its full aromatic expression. This blend delivers a puree with an intense red colour, a powerful ripe raspberry flavour and remarkable aromatic finesse. Highly versatile, it is ideal for pastry, ice cream and sorbet applications, as well as coulis and sauces, bringing the authentic character of raspberry to every creation.

Discover our Sweetened puree 90% product range

Preparation steps

1. Sweet pastry

Rub the flour with the butter cut into pieces. Add the almond powder, salt, and icing sugar. Incorporate the eggs and mix lightly. Homogenize the dough and refrigerate for 2 hours. Cut out flower shapes with a pastry cutter. Bake at 160°C for 16 minutes.

2. Yogurt sponge cake

Mix together sifted icing sugar, almond powder, and cornstarch. Incorporate the egg whites and yolks. Add the Greek yogurt. Whisk the egg whites with granulated sugar and fold into the mixture. Spread onto a baking tray lined with a silpat. Bake at 170°C for 12 minutes.

3. Raspberry and redcurrant compote

Heat the purees to 40°C and then add the sugar previously mixed with the pectin. Bring the mixture to a boil for 1 minute and then add the fish gelatin mass. Let it cool to 4°C, then blend and spread on the yogurt sponge cake.

4. Yogurt mousse

Cook the water and sugar to 118°C, then pour over the egg yolks and whisk until completely cooled. Heat the Greek yogurt, lime puree, and add the fish gelatin mass. Whip the cream and then fold in the egg yolk mixture and tempered Greek yogurt.

5. Pink coating

Melt all the ingredients, add the colouring and mix.

6. Royal icing

Make the royal icing mixture. Spread into the stencils, sprinkle with dehydrated raspberry powder and dry in a curve in the drying oven.

7. Assembly

Assemble in the flower-shaped Flexipan molds. Dip the bottom in the coating, sprinkle with dehydrated raspberry powder, place on the shortbread. Spray the top with velvet and place it on the bottom.

8. Finish

Make royal icing petals, sprinkle with dehydrated raspberry powder, and shape them. Cut 2 raspberries, coat them and make some dots of coating using a cone.

A creation by

Alexis Beaufils

Alexis Beaufils, Pastry Chef at the Brach hotel in Paris who won the International Confectionary Art Competition in 2022 alongside Florence Lesage. He is graduated from Versailles CFA and started as apprentice at Dalloyau then Pastry Sous-Chef Junior for Yann Brys. He also worked as Pastry Sous-Chef at Ledoyen Pavillon and Mandarin Oriental.

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