Used Cacao Barry products
Recipe components
Cream Puff Dough
| Ingredients | Preparation |
|---|---|
| Boil |
| Add |
| Add in 2 times |
Pipe 15 bases and 15 top. | |
Crunchy Biscuit
| Ingredients | Preparation |
|---|---|
| Mix |
Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø). | |
Sheet out the dough (0.01 in / 3 mm thick) and cut out circles (1.2 in / 30 mm Ø). | |
Raspberry Pastry Cream
| Ingredients | Preparation |
|---|---|
| Prepare a pastry cream |
| Pour over |
Cool down quickly. | |
Strawberry coulis
| Ingredients | Preparation |
|---|---|
| Mix |
Let it set in the fridge and mix before using. | |
| Add |
Strawberry pâte de fruit
| Ingredients | Preparation |
|---|---|
| Cook at 40°C |
| Add the following mix |
| Add in 3 times |
Cook at 76° Brix or 108°C. | |
| Add, out of the oven |
Pour in Flexipan mould 5 mm thick. | |
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