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
  • 532g
    raspberry puree
  • 132g
    water
  • 86g
    sucrose
  • 66g
    invert sugar
  • 106g
    egg yolks
  • 52g
    corn starch
  • 2g
    cream of tartar
  • 10g
    cocoa mass
  • 4g
    Maldon salt

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

IngredientsPreparation
  • Q.S.
    thyme
  • Q.S.
    Maldon salt
  • Q.S.
    lemon zest
  • Q.S.
    fresh raspberries