Raspberry crown

A creation of Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

Ingredients

35 entremets

Choux pastry

Unsalted butter 267 g
Water 267 g
Whole milk 267 g
Granulated sugar 21 g
Salt 14 g
Fine wheat flour (cake flour) 267 g
Whole eggs 399 g
Cocoa butter 337 g
Icing sugar 112 g

Vanilla light pastry cream

Whole milk 645 g

Vanilla beans 3

Elder flowers 30 g

Egg yolks 93 g

Whole eggs 45 g

Granulated sugar 111 g

Corn starch 36 g

Unsalted butter 45 g

Gelatin mass 51 g

Whipping cream 462 g

Mascarpone 159 g

Raspberry compote

Native inulin 105 g
Coconut sugar 60 g
NH pectin 18 g
Locust bean gum 2,25 g
IQF raspberries 600 g
Raspberry puree 300 g

Raspeberry confit

Raspberry puree 500 g
Granulated sugar 24 g
Coconut sugar 24 g
NH pectin 8 g
Lemon puree 12 g

Chocolate decorations

White chocolate couverture 700 g

Sweetened raspberry puree

To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry 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.

Discover our products range Sweetened puree 90%

Preparation steps

Choux pastry

In a saucepan, bring the butter, water, milk, sugar and salt to a boil. Remove from heat and add the sifted flour. Mix briskly with a whisk. Dry on the heat. Place in a mixer bowl with half the eggs. Mix, using the paddle attachment, at medium speed. Add the remaining eggs, and balance texture with milk. Pipe on a tray with a silpain. Freeze. Spray the cocoa butter and icing sugar melt together. Bake in a deck oven at 160°C for 45 minutes.
Vanilla light pastry cream

Infuse the milk with the split vanilla and elder flowers during 20 minutes. Blanch the egg yolks, whole eggs, caster sugar and cornstarch together. Cook the pastry cream (strain the milk to remove the wood parts of vanilla). After baking the cream, add the butter and the gelatin mass. Blend. Cool quickly. Smooth out. Fold in the whipped cream with mascarpone.
Raspberry compote

Mix the powders together. Halve the raspberries and heat the puree to 30°C.Add the raspberry halves. Add the powders and heat to 85°C for 5 minutes. Garnish the molds and freeze.
Raspberry confit

Melt the raspberry puree at 45°C. Add the powders and cook for 5 minutes at 85°C. Add lemon puree. Blend and remove to a cooling tray. Smooth out when the confit is cold.
Chocolate Decorations

Tempere the chocolate to 29°C and do the chocolate decorations. Cut flowers and make it flat between to trays.
Assembly

Fill the choux with the raspberry confit and light vanilla pastry cream. Turn the chou over and place the white chocolate decoration. Place small balls of raspberry compote on each chou. Pipe the vanilla and elder flower cream using a 20mm tip. Scoop out the top of the cream with an apple scoop. Garnish with fresh raspberries and raspberry confit. Decorate with fresh elder flowers.