Ingredients
| Ingredient/Sub-recipe |
g |
% |
g/kg |
| Raspberry cookie |
600 |
66,67 |
666,67 |
| Raspberry chocolate |
100 |
11,11 |
111,11 |
| Concentrated raspberry jam |
150 |
16,67 |
166,67 |
| Wet proof raspberry crispy |
147 |
5,56 |
55,56 |
| For 10 units |
900 |
|
1000 |
How To Prepare
Make 30 g discs and fi ll them using 15 g of concentrate jam, close with another disc and do regular balls. Place on a tray and bake at 140 °C for 8 minutes. Press the cookies to get a marbeled eff ect on the cookie and bake the for 4 minutes more. Once the cookies are cold decorate them using the raspberry crispy.
Ingredients
Raspberry cookie
| Ingredient |
g |
% |
g/kg |
| Red Food Colour colouring |
5 |
0,93 |
9,26 |
| Deodorised coconut fat |
100 |
18,52 |
185,19 |
| Freeze-dried raspberry powder |
40 |
7,41 |
74,07 |
| Sugar |
100 |
18,52 |
185,19 |
| Trehalose |
30 |
5,56 |
55,56 |
| Egg |
40 |
7,41 |
74,07 |
| Guérande flower salt |
5 |
0,93 |
9,26 |
| Plain flour |
220 |
40,74 |
407,41 |
| For 9 units |
540 |
|
1000 |
How To Prepare
Mix all the solids with the soft fat and sti r well by the paddle. Add the egg and keep sti ring unti l well mixed. Keep the dough in the fridge for 4 hours. Make 30 g discs and bake at 140 °C for 8 minutes. Press the cookies to get a marbled eff ect on them and bake for 4 minutes more.
Ingredients
Raspberry chocolate
| Ingredient |
g |
% |
g/kg |
| 30% white couverture |
500 |
76,92 |
769,23 |
| Freeze-dried raspberry powder |
100 |
15,38 |
153,85 |
| Cocao butter |
50 |
7,69 |
76,92 |
| For 600 g |
650 |
|
1000 |
How To Prepare
Melt the white couverture and the cacao butt er to 45 °C. Add them to the chocolate refi ner machine. Add the raspberry powder and conch the couverture for about 3 hours in order to refi ne the powder well. Temper the raspberry couverture and use.
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