Raspberry chocolate charm
Two crunchy layers of shortbread, or sablé Breton if you will, the second of which filled with a raspberry-flavoured intense dark chocolate crémeux and coated with a delicious layer of ready-to-use ChocO’shine™ glaze – the whole of which decorated with Butter Curly™, Chocolate Pencils, one fresh raspberry and a handful of pistachios. It’s a quick and easy plated dessert, but delicious nonetheless!
Recipe
Shortbread
| ingredients | preparation |
|---|---|
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Blend the butter with orange zest, icing sugar and salt. |
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Gradually add egg yolk and mix well. |
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Fold the flour and the baking powder in the mixture. Let the batter rest in the refrigerator. Roll out your batter to 10 mm thick and place it on a baking tray lined with baking mat silo pat. Bake at 170°C for 12 to 15 minutes. |
Brazil crémeux
| ingredients | preparation |
|---|---|
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Beat the egg yolk until fluffy white. Add the raspberry puree, milk, and glucose syrup and bring the mixture to the boiling point. |
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Pour the mixture through a sieve on the dark chocolate and stir until smooth. Bring back to 30°C and fold the whipped cream into the chocolate mixture. Glaze the cake with the dark chocolate glazing. Decorate it with the Butter Curly™ White and the Chocolate Pencil Rolls. |
