To obtain an organic 100% raspberry puree, Andros Chef blend 3 variety types from Poland to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberries are partially processed in our plant in Poland, this unsweetened puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.
Cream the butter with icing sugar. Add the almond powder, starch, flour and salt. Mix. Add eggs and yolks. Refrigerate. Once the dough has chilled, knead it and refrigerate. Roll it out and cut out little tartlets. Cut out some flowers and place over upside-down baba molds. Bake flowers for 7-10 minutes at 155°C and the tartlets for 15-20 minutes. At mid-cooking of the tartlets, unmold and brush with egg wash, then return to the oven.
2. Choux pastry
Heat the milk and butter together, once it comes to a boil, add the flour. Transfer in a mixing bowl and add the pistachio paste. Gradually add the eggs and yolks. Whip the egg whites with sugar. Fold in the choux pastry the whipped egg whites. Pipe 15g in individual circles and bake for 5 – 7 minutes at 170°C.
3. Raspberry jelly
Heat raspberries with vinegar at 40°C. Add the sugar/pectin mix and heat until it comes to a boil. Add the scrapped vanilla, refrigerate. Layer the tartlet shells with the jelly.
4. Tarragon whipped ganache
Allow the fresh tarragon to infuse in the cream for 5 minutes. Faire infuser à chaud l’estragon frais dans la crème pendant 5 minutes. Strain by pourring over the white chocolate. Add the soaked gelatine mass. Refrigerate. Whip and pipe on tartlets using a record player.
5. Raspberry sorbet
Heat water and allow the star anise to infuse for 5 minutes. Strain and add the inverted sugar. Once 50°C is obtained, add the glucose syrup powder previously mixed with sugar. Bring to a boil. Pour over the raspberry puree. Leave to age before churning process.
6. Raspberry coulis
Heat the raspberry coulis, add the gelatine mass. Spread over a silicone baking mat and freeze. Keep chill the remaining preparation.
7. Sugar glass 'Opaline'
Heat the fondant with glucose until 150°C is obtained. Spread on a greased baking sheet. Allow the sugar glass to cool; blend to obtain a powder preparation. Spread in rectangular molds and bake.
A creation by
Yanis Ols
The winner of the 2023 Andros’ Fruits de Talent competition, he is a pastry chef apprentice at Maison Proumen in Aurillac and student from the CFA school “les 13 vents” of Tulle (France).
