Triumph of Chocolate and Raspberry
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/22f3433d4c503c6f9c6874b2fa358bd1.jpg?itok=QrZWniRR)
Hazelnut and Tanzanie Crunch
ingredients | preparation |
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Mix together all ingredients in stand mixer with flat beater. |
Light Caramel Cream
ingredients | preparation |
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Heat together water, glucose and sugar to 190°C in saucepan. |
Cuba 70% Dark Chocolate Creamy Mix
ingredients | preparation |
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Warm cream to 55°C, and add sugar and gelatine. Mix well. |
English Cream
ingredients | preparation |
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Boil together cream, milk and vanilla bean in saucepan. |
White Chocolate and Mascarpone Cheese Creamy Mix
ingredients | preparation |
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Pour warm English cream into jug, add gelatine and chocolate, and mix well. |
Tanzanie Biscuit 75%
ingredients | preparation |
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Safe for chocolate, mix together all ingredients in a jug. |
Raspberry Gelatine
ingredients | preparation |
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Heat together sugar and pectin in saucepan. |
Gaston Mayonnaise
ingredients | preparation |
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Heat together cream and sugar in saucepan at 85°C, and pour in plastic jug. |
White and dark chocolate puff pastry lamination
Roll out dough according to traditional method, keeping panetto dough inside. |
White Puff Pastry - Pastello Dough
ingredients | preparation |
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Mix together water, salt and powdered milk in stand mixer. |
White Puff Pastry - Panetto Dough
ingredients | preparation |
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Mix together all ingredients in stand mixer. |
Traditional and Chocolate Puff Pastry - Pastello Dough
ingredients | preparation |
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Mix together water, sugar and salt in stand mixer. |
Traditional and Chocolate Puff Pastry - Panetto Dough
ingredients | preparation |
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Melt chocolates in microwave at 40°C. |
Finishing and assembly
Place clover-shaped puff pastry on tray, and insert layer of hazelnut and chocolate crunch. |