Home > Recipes > Pastry > Entremets > White Chocolate Blanc Satin™ with coriander and raspberries

White Chocolate Blanc Satin™ with coriander and raspberries

Ingredients:

Preparation	Ingredients
Bring together to a boil	250 g full cream milk 15 g coriander powder
Leave to infuse for 15 minutes and strain over	50 g granulated sugar 25 g powdered cream 60 g egg yolks 1 vanilla pod
Bring to a boil and add	25 g Mycryo® cocoa butter 300 g white chocolate Blanc Satin™
At 30°C, fold in	675 g whipped cream
Fill the 16 cm diameter circles

Preparation	Ingredients
Heat together	100 g Mycryo® cocoa butter 125 g granulated sugar 3 g pectin 50 g clementine juice 70 g liquid glucose 10 g flour 2 g coriander powder 20 g flaked almonds
Pipe out small quantities of the mixture onto a Silpat baking tray
Bake the tuiles at 180°C

Place the disk of coriander cream on the Mycryo® shortbread.
Top with red fruits.

Preparation	Ingredients
Mix together	350 g granulated sugar 300 g egg yolks 5 g fine salt 500 g Mycryo® cocoa butter 580 g flour 20 g baking powder 10 g powdered coriander 100 g water
Bake at 180°C in a convection oven

When everything has been mixed together heat the mixture slightly in order to obtain a creamy mixture.