Triumph of Chocolate and Raspberry

Mix together all ingredients in stand mixer with flat beater.
Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.
Lift dough from silpat, cut into desired shapes and place on baking tray.
Bake at 170°C for 8 minutes.

Heat together water, glucose and sugar to 190°C in saucepan.
Decrease temperature, and add butter and 200 g of cream.
Add chocolate, followed by English cream. Leave to cool in refrigerator.
When cool, add 1,500 g of cream and whip into light caramel cream.

Warm cream to 55°C, and add sugar and gelatine. Mix well.
Add all other ingredients and mix until shiny.

Boil together cream, milk and vanilla bean in saucepan.
Poach together egg yolks, sugar and rice starch.
Combine both mixtures and heat up to 83°C to obtain desired density.

Pour warm English cream into jug, add gelatine and chocolate, and mix well.
Add cream and mascarpone, and mix well.
Shape dough and leave to rest in refrigerator.
When cool, lightly whip in stand mixer.

Safe for chocolate, mix together all ingredients in a jug.
Melt chocolate at 45°C and add to previous mixture.
Strain, pour into 1-litre siphon and charge with two cartridges.
Dispense 120 g into each mould and cook in microwave at full power for 1 minute and 20 seconds.
Leave to cool, cut into desired size and insert into cake.

Heat together sugar and pectin in saucepan.
Remove from fire, and add Fruit'Purée Raspberry Capfruitand trehalose.
Bring to a boil and add glucose. Heat up to 52° Brix.
Spread 3-mm-thick layer onto silpat and place in refrigerator.
When cool, cut into clover shape and place inside cake.

Heat together cream and sugar in saucepan at 85°C, and pour in plastic jug.
Add chocolate and mix well.
Gradually add hazelnut paste and mix until shiny.
Fill piping bag and temper to 26-27°C for desired density.
Pipe onto crunch.

Roll out dough according to traditional method, keeping panetto dough inside.
Fold three times in three parts and leave to rest in refrigerator for two hours.
Laminate dough with three folds in three parts and leave to rest in refrigerator for two hours.
Roll out black and white dough until 2 mm thick.
Take two parts of puff pastry, overlap them and bond with a bit of water. Repeat until 12 overlapping layers with a final thickness of 12 mm is obtained.
Cut into 3-mm-wide slices and bake in clover-shaped baking rings at 180°C for 20 minutes in convection oven.
Remove strips from rings and leave to cool.

Mix together water, salt and powdered milk in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Mix together all ingredients in stand mixer.
Shape dough and leave to rest in refrigerator.

Mix together water, sugar and salt in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Melt chocolates in microwave at 40°C.
Mix butter in stand mixer and add to melted chocolates.
Mix in flour, shape dough and leave to cool in refrigerator.

Place clover-shaped puff pastry on tray, and insert layer of hazelnut and chocolate crunch.
Insert Gaston mayonnaise and first biscuit layer.
Insert white chocolate and mascarpone cheese creamy mix, and second biscuit layer.
Insert raspberry gelatine and pipe dark chocolate creamy mix.
Insert a thin layer of black cherry and decorate with light caramel cream, creating small studs.
Cover clover ring with its ring and spray with chocolate.
Decorate with chocolate.