Régaframboise

Ingredients

4 pieces of Ø16cmx3.5 height

Shortbread disk

600g Butter
675g Caster sugar
125g Eggs
75g Egg yolks
975g Flour
2g Yeast
10g Salt

Régaframboise batter

400g Whole eggs
350g Caster sugar
350g Butter
500g Flour
125g Almond powder
10g Yeast
60g Honey

Almond cream

500g Butter
500g Caster sugar
375g White almond cream
125g Grey almond cream
500g Egg
100g Flour
25g Rum (optional)

800g Raspberry Clean label filling

Raspberry clean label filling

The raspberry filling Andros Chef provides from Williamette variety. It has a thick texture and contains seeds, in an almost home made style, without any coloring or flavoring added. The raspberry filling is bake stable and is tailor-made for pastries and bakeries as croissants and tartlets. Packed in a 1kg aluminium bag.

Discover our bake stable product range

Preparation steps

1. Shortbread disk

Whisk the temperate butter with sugar and salt. Add the eggs and yolks then add flour and yeast. Keep the dough in the fridge.

2. Régaframboise batter

Soften the butter then combine with sugar using a stand-mixer fitted with the paddle attachment. Add almond powder, flour and yeast stirring continuously. Add eggs and honey. Foam the mixture. Keep the dough in the fridge.

3. Almond cream

Soften the butter then combine with sugar using a stand-mixer fitted with the paddle attachment. Add almond powder, flour and yeast stirring continuously. Add eggs and rum. Foam the mixture. Keep the dough in the fridge.

4. Assembly

In a 16cm diameter mold, place a disk of 180g of shortbread dough. Spread at 9mm thickness, shape a larger diameter disk than the mold, about 20cm. Place 130g of almond cream. Spoon 200g of raspberry filling. Pour the Régaframboise batter in the mold. Sprinkle he chocolate chips and icing sugar. Bake at 160°C for 1h.

A creation by

Joël Defives

Holder of three master’s degrees in baking, pastry and delicatessen-caterer. Finalist of the Bakery World Cup in 2002, the following year he was European Champion and then won the prestigious title of Meilleur Ouvrier de France Boulanger (Best French Craftsmen in Bakery) in 2004.

Afterwards he became an instructor for the French National Institute of Bakery and Pastry (INBP) and for company as a consultant.

He is now an Andros Chef partner with recipe developments using the new Clean Label fillings line.

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