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.
Mix the sugar with the coconut oil and the neutral oil, then add the flour and the salt. Pour into a 30 g finger mould. Bake at 170°C for 15 minutes.
2. Light praline
Roast the almonds and the hazelnuts 160°C for 15 to 20 minutes. Cool down rapidly. Mix in a robot coupe until the consistency is liquid. Add the honey.
3. Pasted praline
Mix together the two melted masses, then pour in 15 g. Freeze.
4. Raspberry confit
Mix the ingredients together, then poach them on the pasted praline. Leave to set in the freezer again.
5. Dark coating
Temper some milk chocolate: Melt at 45°C. Lower to 26°C. Use at 28°C. Add the oil, then coat the bars.
A creation by
Johanna Le Pape
She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.
