Silken Pastry

Baking and Desserts | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Silken Pastry

Ingredients

Cocoa Powder - 0.5 oz
Raspberry Puree - 7.1 oz
Whole egg - 2.8 oz
Liquid dark chocolate - 4.2 oz
Raspberry leaves - 2.1 oz
Brandy - 0.7 oz
10% cream - 4 fl oz
Sugar - 1.7 oz
Gelatin - 0.2 oz
Cocoa Powder - 2.3 oz
Water - 1 fl oz
Egg white - 1.4 oz

Step by Step guide

Step 1

For the flourless chocolate sponge, beat the egg whites with sugar until stiff peaks form. Lightly beat the yolks and add them to the meringue. Gently fold together. Sift in the cocoa and carefully mix with a silicone spatula. Spread the batter in a square pan with a side length of 18 cm. Bake at 338°F for 8–10 minutes or until a toothpick comes out clean.

Step 2

For the raspberry jelly, soak the gelatin in 25 grams of cold water. In a small saucepan, combine the puree with sugar. Bring the mixture to a boil over medium heat. Let it cool slightly and add the swollen gelatin. Line a mold with plastic wrap and pour in the future jelly. Chill.

Step 3

For the chocolate parfait, beat the yolks until light. In a small saucepan, combine sugar and water. Cook the syrup until it reaches 244°F, then slowly pour it into the yolks while constantly whisking. Continue whisking until completely cooled. Whip the cream to stiff peaks. Melt the chocolate. Add the melted chocolate to the cream — the temperature of the chocolate should not exceed 113°F. Gently fold in the yolk mixture. Finally, add the raspberries.

Step 4

For the chocolate glaze, in a small heavy-bottomed saucepan, combine the cream and 150 grams of water, sugar, and mix very well. Bring to a boil over high heat. Add the 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 while 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 grams), wait for it to absorb the water and swell. Place the chocolate glaze over a water bath and dissolve the gelatin. It should completely dissolve. Cool the mixture to 75°F so that the hot glaze does not melt the cream. Strain the cooled glaze through a fine sieve onto the surface of the cake, allowing it to spread without assistance until the entire top of the cake is covered.

Step 5

Soak the sponge with brandy. Spread a layer of chocolate parfait on top. Chill. Place a layer of raspberry jelly on top. Then add the remaining parfait. Chill for a couple of hours. Finally, cover with glaze and decorate with raspberries and chocolate diamonds.