Raspberry tangy delight - Andros Chef, professional fruit ingredients

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Raspberry tangy delight

A creation of Matthieu Carlin

Pastry Chef of Hôtel de Crillon, and the talented mind behind all the sweet creations of Butterfly Pâtisserie.

Ingredients

6 balls

Madeleine biscuit

Whole eggs 160 g

Spring honey 40 g

Sugar 100 g

Almond powder 45 g

All-purpose flour (T55) 90 g

Baking powder 4 g

Heavy cream 110 g

Melted butter 65 g

Raspberry compote

Raspberry puree 180 g

Acacia honey 20 g

Granulated sugar 10 g

NH pectin 4 g

Frozen whole raspberries 100 g

2 sheets of 200 bloom gelatin

Lemon puree 8 g

Fromage blanc mousse

Sugar 160 g

Lemon puree 80 g

Egg yolks 120 g

Fromage blanc 640 g

Gelatin mass 120 g

Whipped cream 600 g

Zest of 2 limes

White glaze

Sq white cocoa butter

Sq neutral glaze

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

  1. Madeleine biscuit

    Beat the eggs, sugar, and honey until they form a ribbon. Gradually add the dry powders, followed by the cream and melted butter. Use a pastry bag to fill the molds. Bake at 160°C for 8 to 10 minutes. Reserve the biscuit in the freezer to be able to cut it.

  2. Raspberry compote

    Melt the fruit puree and add the frozen raspberries and honey. Mix granulated sugar and pectin and add to the mixture at 50°C. Bring to a boil for three minutes and add the lemon puree. Incorporate the pre-soaked and drained gelatin. Pour 25 to 30 g of the compote into the molds. Reserve in the freezer.

  3. Fromage blanc mousse

    Whip the egg yolks. Heat water, lemon puree, and sugar to 121°C and pour over the egg yolks. Slightly warm the fromage blanc and add the gelatin mass. Mix the two mixtures and add the whipped cream and the lemon zest. Pour the mixture into the molds up to 2/3 full and smooth the sides with a spatula. Place the biscuit compote insert and seal with mousse. Smooth the top and reserve in the freezer.

  4. Assembly

    Cut the madeleine biscuit to obtain a flat surface on top while keeping the oval shape on the bottom. Attach the raspberry compote as the second layer to create a rounded oval on each side.

  5. White glaze

    Melt the white cocoa butter at 50°C. Spray the frozen balloons using a spray gun. Be cautious: a very fine layer is sufficient. Do not over-apply. Repeat the process with a thin layer of neutral glaze to achieve a glossy finish. Allow it to thaw in the refrigerator for 3 hours before serving.

Processus :

To preserve the biscuit and its compote in the mousse, you can dip the oval in the white coating for a thin protective layer and add some crispiness.

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