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Recipe Step by Step
120g BROWN SUGAR
120g BREAD FLOUR
120g ALMOND FLOUR
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.
Press 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.
480g ALMOND STREUSEL
120g KALINGO 65%
195g RASPBERRY PUREE
35g GLUCOSE DE 38/40
4g PECTIN NH
Mix the sugar with the pectin NH then add it to the heated purée.
Bring to a boil and store in the refrigerator.
175g EGG WHITES
60g PASTRY FLOUR
100g EGG YOLKS
At the same time, sift the starch and flour.
Use a spatula to incorporate the egg yolks into the whites, then add the starch and flour.
RASPBERRY INSPIRATION CRÉMEUX
325g RASPBERRY INSPIRATION
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.
200g HEAVY CREAM 36%
100g EGG YOLKS
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
KALINGO CHOCOLATE MOUSSE
395g CREME ANGLAISE
595g HEAVY CREAM 36%
460g KALINGO 65%
The temperature should be 115-120°F (45-50°C).
Stabilize the emulsion if necessary by adding whipped cream.
Once the mixture is smooth, check the temperature is at 115-120°F (45-48°C) and add the remaining frothy cream.
RASPBERRY INSPIRATION & DARK CHOCOLATE GLAZE
Incorporate the sweetened condensed milk and the ABSOLU CRISTAL, then gradually combine with the melted couvertures. Immediately mix using an immersion blender to make a perfect emulsion.
Store in the refrigerator.
Leave to set for 12 hours before use.
Use: Reheat the glaze to 90-95°F (36-38°C), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible.
Assembly and finishing
- SQ Caramelized peanuts
On a sheet of baking paper, draw hearts of approx. 1cm smaller than the mold.
After making the sponge biscuit, use a piping bag fitted with a 14mm nozzle to create hearts the same size as the design (weight per biscuit of approx.
15g). You can superimpose two sheets so that the design of the hearts can be seen transparently. Bake at 355°F (180°C) in a fan-assisted oven.
Use a food processor to grind the crunch to a fine powder, then spread to a thickness of 2mm between two guitar sheets. Store in the refrigerator.
Once set, cut the hearts to the same size as the sponge biscuits. Lay 10g of confit over the crunch and set the biscuit on top.
Using a piping bag fitted with a 12mm nozzle, arrange 35g of crémeux in the shape of a fairly flat ball on the biscuit. Freeze.
Make the mousse and weigh out approx. 65g per mold. Add an insert immediately, ensuring that it is level with the mold.
Freeze. Turn out, then apply the chocolate glaze.
Decorate with an Assortment of Hearts.