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Raspberry Alto el Sol Tart Tokyo

Used Cacao Barry products

Spring / Summer

Raspberry Alto el Sol Tart Tokyo

Level

level 2

Used Cacao Barry products

Shortbread dough

Ingredients	Preparation
225g butter 282g T55 flour 125g icing sugar 18g egg yolks 2g orange zest 2g lemon zest 5g Maldon salt 1pod(s) vanilla bean	Mix using 25% flour method. Roll to 3mm thickness. Rest in freezer. Bake in 6.5cm rings. 160C.

Hazelnut Cream

Ingredients	Preparation
154g butter stored at ambient temperature 154g icing sugar 154g hazelnut flour 16g corn starch 84g whole egg(s) 2g Maldon salt	Cream butter. Add dry ingredients. Add whole eggs. Rest in chiller.

Tanzania Raspberry Cream

Ingredients	Preparation
532g raspberry puree 132g water 86g sucrose 66g invert sugar 106g egg yolks 52g corn starch 2g cream of tartar 130g Alto El Sol 65% 10g cocoa mass 4g Maldon salt	Make pastry cream base. Pasturize to 85C. Emulsify with Couverture. Allow to chill.

Raspberry jam

Ingredients	Preparation
250g frozen raspberries 75g sucrose 50g dextrose 5g NH pectin 20g lemon juice 75g freeze-dried raspberries 6g sumac powder	Warm raspberries with Sucrose At 40C add dextrose +Pectin+sumac Boil 1min and pour over lyo raspberry.

Finish

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