Raspberry Alto el Sol Tart Tokyo

Raspberry Alto el Sol Tart Tokyo


Shortbread dough

Used products: Shortbread dough

  • 225 g
  • 282 g
    T55 flour
  • 125 g
    icing sugar
  • 18 g
    egg yolks
  • 2 g
    orange zest
  • 2 g
    lemon zest
  • 5 g
    Maldon salt
  • 1 pod(s)
    vanilla bean

Preparation: Shortbread dough

Mix using 25% flour method.
Roll to 3mm thickness.
Rest in freezer.
Bake in 6.5cm rings.

Hazelnut Cream

Used products: Hazelnut Cream

  • 154 g
    butter stored at ambient temperature
  • 154 g
    icing sugar
  • 154 g
    hazelnut flour
  • 16 g
    corn starch
  • 84 g
    whole egg(s)
  • 2 g
    Maldon salt

Preparation: Hazelnut Cream

Cream butter.
Add dry ingredients.
Add whole eggs.
Rest in chiller.

Tanzania Raspberry Cream

Used products: Tanzania Raspberry Cream

Preparation: Tanzania Raspberry Cream

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

Raspberry jam

Used products: Raspberry jam

  • 250 g
    frozen raspberries
  • 75 g
  • 50 g
  • 5 g
    NH pectin
  • 20 g
    lemon juice
  • 75 g
    freeze-dried raspberries
  • 6 g
    sumac powder

Preparation: Raspberry jam

Warm raspberries with Sucrose
At 40C add dextrose +Pectin+sumac
Boil 1min and pour over lyo raspberry.