Valrhona Raspberry White Chocolate Twist

Valrhona Raspberry White Chocolate Twist

A white chocolate twist on an irresistible treat !
Course: Dessert
Keyword: pastry
Servings: 24 pieces


Part 1: Timut Pepper, Vanilla & Ivoire Whipped Ganache

Part 2: Fresh Raspberry Confit

  • 235 g Raspberry puree
  • 160 g Neutral glaze
  • 5 g Lemon zest
  • 250 g Fresh raspberries

Part 3: Almond Shortcrust Pastry

  • 70 g Dry butter
  • 55 g Sugar
  • 15 g Almond flour
  • 1 g Salt
  • 30 g Eggs
  • 35 g Strong white bread flour
  • 100 g Strong white bread flour

Part 4: Lemon Zest & Ivoire Pressed Shortcrust Pastry

Part 5: Spray Mix


Part 1: Method

  • Bring the smaller portion of cream to the boil.
  • Infuse with the vanilla and the Timut pepper for 20 minutes.
  • Strain, check the weight and add a little more if necessary.
  • Add the glucose and invert sugar. Slowly combine the hot mixture at 140°F (60°C) with the melted chocolate, mixing in the center to create an elastic texture and shiny look – This is a sign that you are starting to make an emulsion.
  • Continue, gradually adding the liquid.
  • Mix using an immersion blender to form a perfect emulsion.
  • Add the larger portion of whipping cream.
  • Mix again.
  • Store in the refrigerator and leave to set, preferably overnight.
  • Whip until firm.

Part 2: Method

  • Mix the raspberry purée and neutral glaze using an immersion blender.
  • Add the raspberries and zest, and mix gently.
  • Store in the refrigerator.

Part 3: Method

  • First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture !
  • As soon as you have a homogeneous mixture, add the remaining flour very quickly.
  • Store in the refrigerator or spread out immediately.
  • Bake at 300°F (150°C).

Part 4: Method

  • Break the baked shortcrust pastry into crumbs in a stand mixer, then incorporate the crispy wheat flake cereal, melted chocolate and the zest of three lemons.

Part 5: Method

  • Melt the ingredients together.
  • Reduce the temperature of the mixture to 85-90°F (30-32°C).
  • Strain before use.
  • To give your spray mix a velvety finish, heat the mixture to 105- 115°F (40-45°C) and spray it onto your frozen product.

Part 6: Assembly

  • Make the whipped ganache and raspberry confit. Beat some of the whipped ganache to give it an airy texture (500g).
  • Fill 5cm-diameter half-sphere silicone molds with 18g of whipped ganache, then place the molds in the freezer for a few minutes.
  • Using a melon baller, dig out the center of the whipped ganache, smooth the half-spheres if necessary, then freeze them.
  • Arrange 18g of pressed shortbread in a 5cm- diameter ring and press down lightly.
  • Remove from the ring immediately and repeat as many times as required.
  • Store these rounds in the freezer.
  • Roll shards of pressed shortbread in a small amount of gold sparkling powder.
  • Store away from humidity.
  • Turn out the half-spheres of whipped ganache and place them on the pressed shortcrust pastry rounds.
  • Use a spray gun to apply spray mix onto the desserts to create a velvet effect.

Part 7: Decorating

  • Fill a piping bag with tempered white chocolate.
  • On a sheet of dipping paper, make 5 to 6cm-diameter rings of couverture chocolate.
  • Sprinkle with pieces of browned shortbread, top with a second sheet of dipping paper, and gently flatten using a rolling pin.
  • Leave to set.
  • Whip the second portion of whipped ganache (650g) to give it an airy texture and transfer it to a piping bag with a plain round 16mm-diameter nozzle, then store in the refrigerator.
  • Using a dab of whipped ganache, stick a velvet-textured round to the center of the plate.
  • Fill the center of the half-sphere with fresh raspberry confit.
  • Set a chocolate ring on the half-sphere.
  • Using the piping bag, place a droplet of whipped ganache (25g) on the confit.
  • Arrange dabs of confit on the plate.
  • Decorate the droplet with a few pieces of browned shortbread and raspberry crispies.

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