The future planet

Souffle sponge cakes

Ingredients Preparation
  • 83g
    milk
  • 33g
    butter
  • 33g
    cake flour
  • 6,5g
    Break flour
  • 10g
    Plein Arôme
  • 2g
    Baking powder
  • 60g
    Egg liquid
  • 50g
    egg yolks
  • 133g
    egg white
  • 43,5g
    Berry sugar

Boil milk and butter then whisk in sifted dry ingredients (cake flour, break flour, Cacao Barry Plein Arôme 100% and baking powder).

Cook for 1 minute then add egg liquid and yolk to make paste like pate a choux.

Make meringue of egg white and berry sugar, then fold into the paste.

Spread onto sheet pan with parchment paper, then bake at 180° C for 15 minutes.

Raspberry cream

Ingredients Preparation
  • 30g
    milk
  • 40g
    pasteurized egg yolks
  • 145g
    Zéphyr™
  • 60g
    raspberry puree
  • 30g
    Deodorized Cocoa Butter
  • 5g
    Raspberry juice
  • 140g
    35% cream

Heat milk and yolk then combine with cut white chocolate.

Add raspberry puree, melted cacao butter and concentrated raspberry puree.

Fold raspberry mixture with whipped light cream.

Fresh strawberry chocolate cream

Ingredients Preparation
  • 340g
    milk
  • 340g
    Light cream
  • 10g
    Agar powder
  • 85g
    Sugar
  • 68g
    pasteurized egg yolks
  • 85g
    Saint-Domingue
  • 150g
    Fresh strawberry

Make anglaise with agar then combine chocolate.

Add cut strawberry then pour into molds.

Raspberry jam

Ingredients Preparation
  • 120g
    raspberry puree
  • 25g
    Berry sugar
  • 5g
    Pectin powder
  • 10g
    lemon juice
  • 5g
    Red currants
  • 10g
    Raspberry

Mix all of the ingredients and boil them.

Chocolate cookie

Ingredients Preparation
  • 78g
    butter
  • 0,6g
    salt
  • 60g
    Sugar
  • 18g
    eggs
  • 12g
    Plein Arôme
  • 90g
    bread flour
  • 6g
    cake flour
  • 6g
    almond powder

Make pate a sucre then let it rest.

Roll out to a round with 2 mm thickness and 5,5 cm in diameter. Bake at 175° C for 12 minutes.

Montage

Cut sponge and place into cake circle.

Pipe raspberry cream into cake circle then pipe raspberry jam on the cream.

Place fresh strawberry chocolate cream on the cake above mentioned.

Place the cake onto the chocolate cookies.

Decorate with small piece of chocolate ornaments.

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