Amour de framboise: Raspberry curd and white chocolate entremets
dailydelicious
dailydelicious
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Ingredients

  • Black Cocoa sponge
  • 2 ............................... Eggs
  • 60 g ........................... Granulated sugar
  • 46 g ........................... Cake flour
  • 10 g ........................... Black cocoa powder (or cocoa powder ^^)
  • 13 g ........................... Unsalted butter
  • 10 g ........................... Whipping cream
  • Raspberry Curd
  • 55 g .......................... Egg
  • 60 g .......................... Granulated sugar
  • 60 g .......................... Raspberry Puree
  • 10 g .......................... Lemon juice
  • 80 g .......................... Unsalted butter, soft
  • 1.5 g ......................... Gelatine sheets
  • Praline feuilletine
  • 18 g .......................... Milk chocolate
  • 75 g .......................... Hazelnut praline
  • 8 g ............................ Unsalted butter
  • 37 g .......................... Paillete feuilletine
  • 8 g ............................ Whipping cream
  • White chocolate mousse
  • 90 g .......................... Whipping cream (A)
  • 3/4 ........................... Vanilla beans
  • 32 g .......................... Egg yolks
  • 2.5 g ......................... Gelatine sheets
  • 127 g ........................ White chocolate
  • 130 g ........................ Whipping cream (B)
  • Put all the ingredients except the Paillete feuilletine into a microwavable bowl, heat in a microwave for 1 minutes (low power ) or until melt, stir until combine.
  • Put Paillete feuilletine into a bowl, fold to combine.

Instructions

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