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Makes 20 desserts
Recipe Step by Step
01
ALMOND STREUSEL
120g Brown sugar
120g All-purpose flour
120g Almond flour
120g European-style butter
480g Total weight
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
It will form into small balls, then into a rather uneven dough.
Stop mixing and put this “dough” in the refrigerator for at least 30 minutes.
Pass the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules.
Store in the refrigerator or freeze until you are ready.
Bake the streusel granules at 300-320°F (150-160°C) with the oven door slightly ajar to ensure a golden color.
When the streusel is cold, spray it with the chocolate spray gun mixture to protect it from moisture.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
It will form into small balls, then into a rather uneven dough.
Stop mixing and put this “dough” in the refrigerator for at least 30 minutes.
Pass the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules.
Store in the refrigerator or freeze until you are ready.
Bake the streusel granules at 300-320°F (150-160°C) with the oven door slightly ajar to ensure a golden color.
When the streusel is cold, spray it with the chocolate spray gun mixture to protect it from moisture.
02
STREUSEL CRISP
480g ALMOND STREUSEL
120g KALINGO 65%
600g Total weight
Once it has baked, crush the streusel with the melted couverture and spread it out into a thin layer.
03
RASPBERRY CONFIT
195g RASPBERRY PUREE
35g GLUCOSE DE 38/40
4g PECTIN NH
35g SUGAR
Heat the purée and glucose to 105°F (40°C).
Mix the sugar with the pectin NH then add it to the heated purée.
Bring to a boil and store in the refrigerator.
Mix the sugar with the pectin NH then add it to the heated purée.
Bring to a boil and store in the refrigerator.
04
SPONGE BISCUIT
175g EGG WHITES
107g SUGAR
60g CORNSTARCH
60g PASTRY FLOUR
100g EGG YOLKS
Gradually add the sugar as you whip up the egg whites.
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.
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.
05
RASPBERRY INSPIRATION CRÉMEUX
415g Water
10g Natur Emul
325g RASPBERRY INSPIRATION
750g Total weight
Melt the couverture at 115°F (45°C).
Heat the water to 95°F (35°C) and use an immersion blender to mix in the Natur Emul.
Emulsify using the blender.
Make sure you let the crémeux set for at least 3 hours in the refrigerator.
Heat the water to 95°F (35°C) and use an immersion blender to mix in the Natur Emul.
Emulsify using the blender.
Make sure you let the crémeux set for at least 3 hours in the refrigerator.
06
CRÈME ANGLAISE
200g HEAVY CREAM 36%
200g MILK
100g EGG YOLKS
50g SUGAR
Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching).
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
07
KALINGO 65% MOUSSE
395g Basic crème anglaise
595g Heavy cream 36%
460g KALINGO 65%
1,450g Total weight
Whisk together the melted chocolate and crème anglaise so they emulsify – the temperature should be 115-120°F (45-50°C).
If necessary, stabilize this emulsion by adding some whipped UHT cream.
Once the mixture is smooth, check the temperature is at 115-120°F (45-48°C) and add the remaining frothy cream.
If necessary, stabilize this emulsion by adding some whipped UHT cream.
Once the mixture is smooth, check the temperature is at 115-120°F (45-48°C) and add the remaining frothy cream.
08
CARAÏBE 66% AND RASPBERRY INSPIRATION GLAZE
175g Water
185g Sugar
230g Glucose DE38/40
185g Sweetened condensed milk
210g RASPBERRY INSPIRATION
150g CARAÏBE 66%
370g ABSOLU CRISTAL
1,505g Total weight
Make a syrup by mixing the sugar, water and glucose and cooking them at 219°F (104°C).
Incorporate the sweetened condensed milk and the Absolu Cristal neutral glaze, then combine them gradually with the melted couvertures.
Immediately mix to make a perfect emulsion.
Store in the refrigerator.
Leave to set for 12 hours before use.
Use: Heat the glaze to 97-100°F (36-38°C).
Blend it to homogenize it and remove as many air bubbles as possible.
Use to glaze your creations.
Incorporate the sweetened condensed milk and the Absolu Cristal neutral glaze, then combine them gradually with the melted couvertures.
Immediately mix to make a perfect emulsion.
Store in the refrigerator.
Leave to set for 12 hours before use.
Use: Heat the glaze to 97-100°F (36-38°C).
Blend it to homogenize it and remove as many air bubbles as possible.
Use to glaze your creations.
Assembly and finishing
INGREDIENTS:
- As needed Caramelized Cantonese peanuts
Ladyfinger base:
Draw hearts about 1cm smaller than the mold on a sheet of baking paper.
After making the sponge, use a piping bag fitted with a 14mm nozzle to pipe it out into hearts the same size as your drawings
(weight per piece: approx. 15g).
You can layer one sheet on top of the other so that the heart design shows through from below.
Bake the sponge in a fan-assisted oven at 355°F (180°C).
Assembly:
Finely grind the crisp and spread it between 2 guitar sheets to a depth of 2mm.
Store in the refrigerator.
Once it has set, cut it into hearts the same size as the sponges.
Place 10g of confit on the crisp and put the sponge on top.
Using a piping bag fitted with a 12mm nozzle, pipe 35g of crémeux onto the sponge in a fairly flat ball shape.
Freeze.
Make the mousse and put approx. 65g in each mold.
Immediately put in place an insert, making sure it is level with the mold.
Freeze.
Turn out the desserts, then glaze them with chocolate glaze.
Chocolate decoration:
Temper some Raspberry Inspiration and spread it out thinly between 2 sheets of Valentine’s Day transfer paper, then before it sets completely, cut it into heart shapes.