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Milk Raspberry

by Alexandre Bourdeaux, Chef and Owner of Pastry & Chocadvice Belgium.

This delicately portioned plated dessert simply brims with creamy and fruity freshness. It has a rich centre of intense chocolate crémeux enveloped in a light and airy milk chocolate raspberry mousse, which is dressed on top of a soft almond biscuit – all coated with a delightfully appealing raspberry glaze. But the real pleasure about creating this beautiful dessert is watching your customers sink into pure delight with every spoonful they taste.
 
Milky chocolate raspberry mousse
Arriba crémeux
Soft almond biscuit
Red fruit glazing
Assembly

    Milky chocolate raspberry mousse

    Ingredients Preparation

    Bring to the boil.

    Pour over the chocolate and cocoa butter mixture. Emulsify.

    Add to the above mixture.

    • 40035% cream

    Whip and add to the above mixture at 35°C.

    Arriba crémeux

    Ingredients Preparation
    • 32135% cream
    • 214whole milk

    Bring to the boil.

    Heat up the syrup in the microwave. Add the egg yolks to the syrup and emulsify. 

    Pour the cream over the egg yolk mixture, mix and bring back to the boil.

    • 304Callebaut - Single Origin Chocolate - Arriba

    Pour the above mixture over the chocolate.

    Mix in the softened gelatine mass and emulsify.

    Pour into silicone moulds and freeze.

    Soft almond biscuit

    Ingredients Preparation
    • 181egg yolks
    • 84caster sugar

    Whisk together.

    • 213egg white
    • 84sugar

    Whisk together.

    • 252marzipan
    • 97fresh butter

    Mix in the cutter. Loosen with a bit of the egg white mixture. Then fold in the egg yolk mixture. And fold in the rest of the egg white mixture.

    Add to the above mixture.

    Spread out onto a baking tray covered with a silicone mat and bake for 10 minutes in a convection oven at 200°C.

    Red fruit glazing

    Ingredients Preparation

    Mix together.

    Heat up to 104°C and add to the mixture above. Let everything melt and emulsify with a mixer.

    Let rest for 24 hours before using. Apply at 30°C.

    Assembly

    Ingredients Preparation

    Scoop the milk chocolate raspberry mousse into a mould (Silikomart – Stone), insert the Arriba crémeux and close it off with the almond biscuit. Freeze and cover with red fruit glazing. Place a round chocolate plaquette on top, and finish off with Salted Caramel Crispearls and fresh raspberries.