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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation

Make pastry cream base.
Pasturize to 85C.
Emulsify with Couverture.
Allow to chill.

Raspberry jam

IngredientsPreparation
  • 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