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26 Pastry & Baking North America
1 Serving
Raspberry Gelee
1000g Raspberry puree
120g Sugar
11 Gelatin sheets
1. Bring the puree and the sugar at 85°C.
2. Add the bloomed gelatin.
3. Cool down and pour into Half Sphere
4. Freeze.
Mousse Chocolat Manjari 64 %
418.6g heavy (whipping) cream
418.6g milk
166.6g yolks
81g sugar
1100g chocolate 64%
1500g heavy (whipping) cream
1. Make a creme anglaise with the milk,
cream, sugar, yolks.
2. Pour over the chocolate.
3. Add the whipped cream.
Almond Crumble
250g soft butter
250g flour
250g sugar
175g almond flour
1. Mix butter and sugar.
2. Add flour and almond flour.
3. Bake at 325°F.
1. Using a sphere shape Flexipan fill
each cavities to ½ with chocolate
2. Add a frozen small dome of the
raspberry gelée in the mousse
(making sure the gelée will be in the
center of the dome).
3. Pour more chocolate mousse to fill
cavities to brim.
4. Freeze overnight.
5. Unmold the domes on a frozen sheet
6. Spray the frozen dome with dark
chocolate to obtain a velvety look.
7. Place each dome on a crumble
Raspberry and Chocolate Dome
Jerome Colin
Tout De Sweet
7831Woodmont Av
Bethesda, MD 20814
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