The idea behind using Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 is to add gentle and delightfull taste and texture of the entremet. As it is the Valentine's season my love to RB1 unlocked the perfect balance between flavour contrast and gentle mouthfeel. The fruitiness of the RB1 is giving me possibilites to pair it with the gentle taste of Roses and the freshness of the Raspberries. I have created the recipe to highlight the flavour profile of the RB1. I call the dessert "Look trough the heart and you will find love" and this is exactly what happened to my senses as soon as I tried Ruby. It is a love chocolate and this is the reason I used it for my Valantine's dessert. Thinking about how busy Valentine's is for Pastry Chefs, I have created the recipe with miss en place that is 90 % freezed before assemble, which will give us enough time to prepera in advance for the Valantine's day and to give our customers complete mindfull experience for this important day.The idea behind using Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 is to add gentle and delightfull taste and texture of the entremet. As it is the Valentine's season my love to RB1 unlocked the perfect balance between flavour contrast and gentle mouthfeel. The fruitiness of the RB1 is giving me possibilites to pair it with the gentle taste of Roses and the freshness of the Raspberries. I have created the recipe to highlight the flavour profile of the RB1. I call the dessert "Look trough the heart and you will find love" and this is exactly what happened to my senses as soon as I tried Ruby. It is a love chocolate and this is the reason I used it for my Valantine's dessert. Thinking about how busy Valentine's is for Pastry Chefs, I have created the recipe with miss en place that is 90 % freezed before assemble, which will give us enough time to prepera in advance for the Valantine's day and to give our customers complete mindfull experience for this important day.The idea behind using Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 is to add gentle and delightfull ...
- Shelf life:
- 36 hours
- Conservation:
- Keep frozen up to 30 days before assembling
Raspberry & pistachio sponge cake
Ingredients: Raspberry & pistachio sponge cake
-
170 gAll purpose flour
-
25 gbeetroot powder
-
180 gsugar
-
7 gbaking powder
-
75 geggs
-
85 gbutter (melted)
-
165 graspberry puree
-
25 gsour cream
-
50 gNAO-CR-PI3724
-
40 gRose liquor
Preparation: Raspberry & pistachio sponge cake
1 Combine the flour, beet powder, sugar and baking powder, and sift them, over the Callebaut Pistachio Bresilienne.
2 Note that all of the other ingredients should be at room temperature. Butter should be melted, but kept at room temperature.
3 Place the eggs in a bowl and slowly pour in the butter while whisking.
4 Add the raspberry purée followed by the sour cream and Rose liquor.
5 Continue mixing to create and emulsion.
6 Add the dry ingredients to the mixture and whisk until combined.
7 Fill 90 grams of 12 cm in diameter by 2 cm high silicone or metal molds.
8 Bake at 160°C between 12-15 minutes .
9 Press the middle to form a space for the raspberry confit.
10 Freeze and demold.
Raspberry Confit
Ingredients: Raspberry Confit
-
500 gRaspberries
-
125 gsugar
-
10 gpectin NH
-
10 glemon juice
-
10 gRose liquor
Preparation: Raspberry Confit
1 Mix the sugar and pectin together.
2 Heat up the raspberries with the sugar/pectin mixture and bring to boil.
3 Cook for 5 minutes while stiring constantly.
4 Remove from heat and add the lemon juice and rose liquor.
5 Cool down and blend with a hand blender.
6 Note: frozen raspberries can be used as well at this recipe.
RB1 & Roses Cremeux
Ingredients: RB1 & Roses Cremeux
-
310 gmilk
-
310 gCream 35%
-
150 gEgg yolk
-
60 gsugar
-
4 gGelatin sheets
-
10 grose tea
Preparation: RB1 & Roses Cremeux
1 Boil the milk and add the Rose tea.
2 Cover the pot and let it skim for 5 minutes.
3 Strain the milk re scale back to 310 grams.
4 Add the cream and sugar and let it boil.
5 Temper the egg yolks and cook to 82°C.
6 Add the soaked gelatin and strain the Anglaise over the RB1 .
7 Emulsify with a hand blender.
8 Pour 45 grams of the cremeoux at 9 cm in diameter silicone molds to create insert for the cake.
RB1 & Rose liqor mousse
Ingredients: RB1 & Rose liqor mousse
-
25 gsugar
-
25 gwater
-
25 gRose liquor
-
45 geggs
-
45 gEgg yolk
-
100 gCream 35%
-
5 ggelatin leaves 180 bloom
-
gmirror glaze
-
250 gCream 35 %
Preparation: RB1 & Rose liqor mousse
1 Create a Pate Bombe from sugar, water, Rose liquor, eggs and egg yolks.
2 Transfer it to a bowl of an electric mixer and whip until it cools down.
3 Heat the cream (100g) and add the previously soaked gelatin leaves.
4 Pour the hot cream over the RB1 and emulsify.
5 Mix gently the egg mixture with the chocolate mixture.
6 Cool down to 35°C.
7 Whip the cream (250g) to soft peaks and mix together with the first mixture.
8 Pour the mousse in to previously sprayed 10cm diameter by 2 cm high silicone molds.
9 Add the cremeux insert and freeze in blast chiller.
10 Remove from the mold and glaze with mirror glaze.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments