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

Ingredients

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

Instructions

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.

Discover More Recipes

Ghirardelli Chocolate Chip Mini Bundt Cakes

Ghirardelli Chocolate Chip Mini Bundt Cakes Nonstick Cooking Spray for Baking1 1/2 cups All-Purpose Flour1 tsp Baking Powder1/2 tsp Baking Soda1/2 tsp Salt1/2 cup Unsalted Butter (Softened & Divided)3 tbsp Unsalted Butter (Softened & Divided - Keep...

Guylian Raspberry Pinwheels

  Guylian Raspberry Pinwheels Brighten up your day with these simple yet impressive raspberry wicks. They are much easier to make than they look and are also very tasty due to the combination of raspberry and the Guylian Seafood chocolate. OvenBaking...

Valrhona Torontoast

Valrhona Torontoast A unique brioche idea, perfect for a tea time snack ! OvenUtensilselectric mixerMuslin clothRound bread tinFrying panpiping bag Part 1: Brioche170 g French white pastry flour85 g Whole eggs20 g Whole UHT milk20 g Caster sugar3 g Salt5 g Live yeast5...

Callebaut Chocolate Sponge Cake

Callebaut Chocolate Sponge A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake. 302 g Callebaut 70-30-38 70.5% Couverture Dark Chocolate Callets 136 g Butter 131 g Egg yolks 286 g Egg whites 50 g Pastry flour Melt the butter and chocolate...

deZaan Carbon Black Steamed Buns filled with Crimson Red BBQ Pulled Pork

deZaan Carbon Black Steamed Buns filled with Crimson Red BBQ Pulled Pork Technique: Dough (Yeast) sauce panMixing BowlsUtensilsparchment paperSteamerOvenCasserole Dish PART 1: BBQ SAUCE250 g Onion ((chopped))Salt (( to taste))12 g Ginger ((Freshly Grated))250 g Fresh...

deZaan Whoopie Pies

deZaan Whoopie Pies Whoopie pies made of dark chocolate and filled with vanilla buttercream piping bagwhiskOvenSieveSilicone Baking Mat Part 1: Pies500 g Butter600 g Dark chocolate12 Eggs900 g Castor sugar265 g Self raising flour260 g deZaan Holland Crimson Red 22/24%...

Valrhona Triple Chocolate Pie with Fruity Dip

Valrhona Triple Chocolate Pie with Fruity Dip A delectable & unique chocolate pie recipe Chocolate Pie Dough121 g (1 cup)  all-purpose flour28 g (1/3 cup)  Valrhona Cocoa Powder1 g (1/4 tsp)  fine sea salt113 g (8 Tbsp)  cold unsalted butter, (cut into 1/2 in/13...

Guittard Slow-Cooker Sweet Potato Chocolate Mole Soup

Guittard Slow-Cooker Sweet Potato Chocolate Mole Soup Perfect for those days when you’re craving something just a little bit different. It’s spicy, flavorful and chocolaty ! Large skilletUtensilsSlow cookerblender Part 1: Soup2 tbsp Olive oil1 Large sweet onion ((...

deZaan Cocoa Raspberry Meringue Crumb Cake

deZaan Cocoa Raspberry Meringue Crumb Cake Rich Terracotta Crumb Cake with Fresh Raspberries, Vanilla Bean Meringue and Raspberry Jam Stand mixerMoldsOvendouble boilerTorchpiping bag Part 1: Rich Terracotta Crumb Cake75 g Butter, soft184 g Granulated sugar75 g Eggs10...

Guylian Irish Cream Tiramisu

Guylian Irish Cream Tiramisu The addition of cream liqueur makes this ever-popular Italian dessert something extra special to round out a meal in the fall and winter. Topped with cocoa powder, grated chocolate and Guylian Sea Shells and Sea Horse chocolates, this dish...

Explore Industry Content

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a blended product of its own? Where and when did Gianduja first come to be? Read below to find out where the coveted blend originated. What is Gianduja:Gianduja, or Gianduia, is...

Making Chocolate

Growing & Harvesting After the cocoa pods are grown and ripe, they are commonly harvested by cutting, or knocking, off a a tree often with a machete. The pods are then broken, and the beans are separated from the surrounding pulp. The beans are then...

Consumer Reports – “Lead & Cadmium in Chocolate” – A Hyperbole

"Lead and Cadmium Could Be in Your Dark Chocolate" -CR Sounds Scary! Until you look at the Data"Should I be worried?" No. Now let's dive into, "Why?"Where is this coming from?CR: A Recipe for Chocolate Consumer Panic In December 2022, Consumer Reports (CR) published...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the world to find the world’s best chocolate – though this was exactly how Etienne Guittard discovered his true calling. After arriving in San Francisco from France for the...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known for creating rich and decadent chocolate, the taste of which has withstood the test of time. Belgians are famous for many delectable creations, but the one that has...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie Chocolat Heirloom Single Origin Chocolate Maggie Prittie has been working and crafting with chocolate for over a decade now. The complexitiy of the 5,000 year-old treasure if often overlooked, but Maggie has put this...

Chocolate Types

Generally speaking, chocolate is a range of food derived from cocoa, or cacao, mixed with cocoa butter and finely powdered sugar to produce these confectioneries. Believe it or not, different countries have their own 'rules' for each classification of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than "gianduja"? Or is it a blended product of its own? Where and when did Giandujotto first come to be? Read below to find out where the coveted blend originated.What is...

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...

Homer Truffle Co®

Homer Truffle Co® (HTC) Specialty Chocolates Crafted in Homer, Alaska Homer Truffle Co® (HTC) is currently a two-person engine, fueled by their passion in the industry, and a desire to go "back to basics." HTC strives to provide perfectly simple chocolate products:...

World Wide Chocolate

0