Raspberry Alto el Sol Tart Tokyo
Used Cacao Barry products
Spring / Summer
Raspberry Alto el Sol Tart Tokyo
Used Cacao Barry products
Recipe components
Shortbread dough
Ingredients | Preparation |
| 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
| Cream butter.
Add dry ingredients.
Add whole eggs.
Rest in chiller.
|
Tanzania Raspberry Cream
Ingredients | Preparation |
| Make pastry cream base.
Pasturize to 85C.
Emulsify with Couverture.
Allow to chill.
|
Raspberry jam
Ingredients | Preparation |
| Warm raspberries with Sucrose
At 40C add dextrose +Pectin+sumac
Boil 1min and pour over lyo raspberry.
|
Finish