Chocolate Raspberry Pastries

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Chocolate Raspberry Pastries

Ingredients

Whole egg - 1 piece
Wheat Flour - 3.2 oz
Potato protein - 0.9 oz
70% Dark Chocolate - 3.5 oz
Powdered Sugar - 3 tablespoons
Water - 5 fl oz
Sugar - 6.3 oz
Cocoa Powder - 2.3 oz
Gelatin - 0.2 oz
Egg white - 6 pieces
10% cream - 17 fl oz
Ground Coffee - 7.1 oz
Raspberry leaves - 17.6 oz
10% cream - 4.4 oz

Step by Step guide

Step 1

For the sponge cake, beat the yolks with half of the sugar until fluffy and very light. Whip the egg whites, add the remaining sugar, and whip until stiff and glossy. Combine the egg whites and yolks. Sift in the flour mixed with cocoa and starch, and gently fold in using a spoon, moving from the edges to the center. Bake at 392°F for three layers or one layer, then cut.

Step 2

For the chocolate cream, whip the cream until fluffy, add the powdered sugar and vanilla. While continuing to whip, pour in the melted chocolate and warm gelatin.

Step 3

For the raspberry jelly, cook the raspberries with sugar. Strain through a sieve and add gelatin. Stir until the gelatin completely dissolves in the warm compote.

Step 4

For the chocolate glaze, in a small saucepan with a thick bottom, pour in the cream and 150 ml of water, add sugar, and mix very well. Bring to a boil over high heat. Add cocoa and whisk well, then remove from heat. Stir very slowly to remove all air. Do this with a teaspoon, dipping it into the center of the glaze and slowly stirring, gradually increasing the circles, occasionally lifting the spoon from the surface. Cool the glaze to 109°F — this will take a long time. Soak the gelatin in water (30 ml), wait until it absorbs the water and swells. Place the chocolate glaze over a water bath and dissolve the gelatin. It should completely dissolve.

Step 5

To soak the cake, make strong coffee.

Step 6

Enclose the sponge cake in a frame and soak it. Spread the chocolate cream on top, then add another layer of sponge cake and soaking. Pour the cold jelly on top. Place in the freezer for 5 minutes. Add another layer of cake and the remaining cream on top. Pour with warm glaze.