Professional

Lovers’ Surprise

Made with Raspberry Inspiration

An original recipe by franck WenzMakes 20 pieces

8 steps

Recipe Step by Step

01

Raspberry Inspiration Molded Hearts

SQ INSPIRATION FRAMBOISE

Mold the hearts with RASPBERRY INSPIRATION. Turn out and leave the couverture to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Leave to set, then trim away any excess. Refrigerate for a few minutes or leave at a temperature of 60°F (17°C) to set. Turn out.
02

Raspberry Inspiration Crémeux

470g water
15g thickener
370g INSPIRATION FRAMBOISE

Heat the couverture at 115°F (45°C). Heat the water to 95°F (35°C), then add the thickener using an immersion blender. Mix using an immersion blender to create an emulsion. Important: Leave the crémeux to set for at least 3 hours in the refrigerator.
03

Kalingo Chocolate Jelly

495g milk
30g sugar
3g pectin X58
165g KALINGO 65%

Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring the mixture to a boil, stirring all the while. Gradually combine the hot milk with the melted couverture, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete. Leave to cool for a moment to 85°F (30°C) and pour out. If necessary, you can reheat the jelly to 140°F (60°C) and pour out at 85°F (30°C).
04

Almond Streusel

100g Brown sugar
100g Bread flour
100g Almond flour
100g European-style butter

Cut the cold butter into small cubes. Sieve the dry ingredients together. Add the butter and mix using the paddle attachment in a stand mixer. First small balls will form, then you will obtain a streusel mixture which is only slightly homogenized. Stop mixing and leave the pastry mixture in the refrigerator for at least 30 minutes. Sieve the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the refrigerator or freeze until you are ready. Bake the granulated streusel at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration. Once the streusel is cold, use a spray gun to spray on a chocolate mixture to protect it from moisture.
05

Raspberry Juice

2090g Frozen whole raspberries

Defrost the raspberries overnight in a bowl. Use film to hermetically seal the raspberries in the bowl. Put in the bain-marie and leave to cook for approx. 2 hours until the raspberries are mostly juice. Sieve through a muslin or very fine sieve, but do not press.
06

Raspberry Foam

625g Raspberry juice
60g Sugar
10g Pectin NH

Heat the raspberry juice and add the sugar and pectin NH mixture. Store in the refrigerator. One cooled, put in a siphon and load it with two gas cartridges.
07

Kalingo Chocolate Sorbet

470g water
10g dry milk
60g sugar
25g Glucose powder
3g Ice cream stabilizer
135g KALINGO 65%

Carefully weigh all the ingredients. First, pour the water into your cooking pot (a saucepan or pasteurizing machine). Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (40°C), add the sugars (sugar, glucose powder and stabilizer). At 140°F (60°C), combine some of the liquid with the chocolate. Mix using an immersion blender to form a perfect emulsion. Add the rest of the liquid and pasteurize at 185°F (85°C), then quickly cool to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible.
08

Raspberry Inspiration Spray Mix

300g INSPIRATION FRAMBOISE
150g BEURRE DE CACAO

Melt the ingredients together. Strain before use.

Assembly and finishing

Using piping nozzles of different sizes, pierce the top halves of the shells (see photo).
Place the pierced shells in the refrigerator to chill. Use a spray gun to create a slight velvet-effect on the cold shells with the RASPBERRY INSPIRATION
spray mix.Once the jelly has been made, pour into a frame to a thickness of 1cm.
Store in the refrigerator and, once set, cut into 1cm cubes.Place one unpierced half-heart on a flat plate.
Using a piping bag, arrange 40g of RASPBERRY INSPIRATION crémeux in the bottom of the shell, then add 15g of streusel and 30g of jelly cubes.
Using the siphon, arrange approx. 20g of raspberry foam on one side of the heart.
Finish by placing a generous quenelle of sorbet in the other part of the heart and close with a pierced half-heart. Serve immediately.
You can also add chocolate bonbons or other little sweet treats.