Home > Recipes > Catering > Platted desserts > White Chocolate Mille-Feuille with a Raspberry Burst
White Chocolate Mille-Feuille with a Raspberry Burst
Ingredients:
- Cara Crakine™
- White chocolate Blanc Satin™
- Plantation Millesime 2009 Madirofolo
- Mycryo® cocoa butter
Raspberry mousse
| Preparation | Ingredients |
| Boil | 250 g Boiron Raspberry puree |
| Mix together | 45 g Egg yolks
90 g Caster sugar |
| Add in | 23 g Corn flour |
| Pour the boiling puree onto the eggs
and mix well, return to the saucepan to cook out.
Allow to cool slightly. |
|
| Then add in | 75 g Mycryo® cocoa butter
250 g Whipping cream |
| Leave the raspberry cream to cool to
28°c and the fold through the whipped cream.
Refrigerate. |
|
White chocolate Bavarois
| Preparation | Ingredients |
| Mix together | 1 Egg yolk
50 g Sugar |
| Bring to the boil and pour onto the egg yolk and sugar, return to the sauce pan and heat to 85°c, strain. | 170 g Milk |
| Add in
Then |
185 g White chocolate Blanc Satin™
60 g Mycryo® cocoa butter |
| Fold in | 325 g Whipping cream |
| Refrigerate. | |
Golden Raspberry Burst
Raspberry centres
| Preparation | Ingredients |
| Bring to the boil | 100 g Raspberry puree
30 g Peach Archers 50 g Stock syrup |
| Deposit into semi-sphere moulds and freeze. | |
Coating jelly
| Preparation | Ingredients |
| Mix together | 200 g Water
50 g Stock syrup 15 g Vegetarian gelatine powder (SOSA) Gold powder |
| Bring all of the ingredients to the
boil and then let the mix cool to 85°C.
Insert a fine needle into the frozen spheres and then dip them into the jelly. Place onto silicon paper and allow to defrost. |
|
White chocolate powder
| Preparation | Ingredients |
| Melt | 50 g White chocolate Blanc Satin |
| Add in | 25 g Malto sec |
| Blitz the two together. | |
Raspberry sorbet
| Preparation | Ingredients |
| Bring to the boil | 1 ltr Puree
100 g Water 200 g Sugar 90 g Trimoline 3g Sorbet stabilizer |
| Allow to cool and then churn. | |
Tempered chocolate Triangles
1. Pour some Plantation MADIROFOLO Madagascar Callets into a
plastic or glass bowl.
2. Put the bowl into the microwave and melt the Callets at 800-1000
W.
3. Take the Callets out of the microwave every 15 to 20 seconds and
stir well to ensure that the temperature of the Callets is evenly
distributed and that they do not scorch.
4. Repeat this procedure until the chocolate has almost all melted.
Some small pieces of Callet should still be visible in the bowl.
5. Remove from the heat and stir the chocolate well, until all the
pieces of Callet have disappeared and a slightly thickened even
liquid has been obtained: the chocolate is tempered and ready to
work with.
6. Spread a thin layer of chocolate onto a sheet of plastic
acetate, when the chocolate has just set cut out your shapes. Place
a metal tray on top to keep the chocolate flat and refrigerate.
Plate up
• 1st and 3rd layer- Pipe the raspberry mousse around the edge
of the chocolate triangle and then fill the centre with fresh
raspberries.
• 2ND layer – Pipe white chocolate bavarois around the edge of the
chocolate triangle and fill the middle with Cara Carakine
• Place a tempered chocolate triangle on top and then the Raspberry
jelly.
• Put the white chocolate powder on to the plate and place a
quenelle of raspberry sorbet on top