Double Chocolate Chip Cookie
90g Butter, Cold
45g Sugar
62.5g Brown Sugar
10g Trimoline
48g Eggs
139g All Purpose Flour
2.5g Baking Soda
0.35g Salt
135g Mini Chocolate Chips
12.5g Cocoa Powder
In a bowl with paddle, mix together the butter, sugar,brown sugar, trimoline and salt. Mix in the eggs, then all the drieds siftedtogether, and finally the chocolate chips.
Bake at 170°C for 16 minutes.
Raspberry Hazelnut Crunch
755g 60% Hazelnut Praline (Valrhona)
74g Cocoa Butter
149g 40% Milk Chocolate
224g Feuilletine
59g Freeze Dried Whole Raspberries
In a bain-marie, mix all the ingredients, finishing bythe feuilletine and the frozen raspberries. Paddle the whole thing.
Raspberry Crémeux
705g Raspberry Puree (Boiron)
28g Raspberry Paste (Fabbri)
264g Eggs
212g Yolks
212g Sugar
12g Sheet Gelatin (Gold)
264g Butter
2 drops Kopykake Red Colorant
In a pot, cook raspberry purée and raspberry paste withegg yolk and sugar, like an anglaise. Mix in the butter and gelatin, and finishby adding the colorant.
Flourless chocolate sponge
120g Butter
420g 66% Chocolate
100g Yolks
200g Lubeca Almond Paste Marzipan
500g Fresh Whites
170g Sugar
Melt the butter and the chocolate together. In therobot-coupe, mix the yolk and the marzipan together, and mix in the butter andchocolate. Add in gently the whipped egg-whites and sugar.
Cook at 182°C for 8 minutes.
Fresh Raspberry-Lemon Compote
90g Sugar
25g Water
80g Strawberry Puree
50g Lemon Juice
4g Vanilla Extract
1u Vanilla Bean
6g Powdered Gelatin (Knox)
24g Water
600g Whole Raspberries
Cook the sugar and water to 125°C. Add the strawberrypuree and cook the whole to 106°C. Deglaze the whole with the lemon juice,vanilla extract, vanilla bean and the gelatin. Pour the mix onto thewhole raspberries.
Dark Chocolate Raspberry Cremeux
225g Milk
225g Cream
127g Raspberry Puree
67g Sugar
116g Yolks
354g 66% Chocolate
9g Sheet Gelatin (Gold)
Make an anglaise with milk, cream, raspberry purée andyolk, then add the chocolate and gelatin.
Duo Chocolate Mousse
112g 40% Milk Chocolate
120g 66% Chocolate
210g Cream
5g Sheet Gelatin (Gold)
99g Yolks
80g Eggs
99g Sugar
30g Water
210g Cream
Make a ganache with the 40% chocolate, 60% chocolate andthe cream. Make a with the yolks, eggs, sugar and water. Add the pâte-à-bombeto the ganache, then add the whipped cream.
Meringue
75g Egg Whites
75g Sugar
56g Powdered Sugar (Sifted)
2g Vanilla Extract
q.s Red Colorant
total : 208g
Make a Swiss meringue, with the powdered sugar sifted atthe end.
Red Glaze
207g Water
414g ugar
414g Glucose
276g Sweetened Condensed Milk
165g Water
25g Powdered Gelatin (Knox)
q.s ed Colorant
q.s Red Dust
Mix the water and gelatin, add on top the condensed milk.Cook together sugar, water and glucose to 106°C, then mix it into the gelatinmix. Add the colorant at the end and mix well.
Assembly
Build the cake in a round circle, starting with theraspberry crunch, then the raspberry crémeux, a thin layer of mousse, then theflourless sponge, the raspberry compote and the dark raspberry- chocolatecrémeux.
Glaze with the red glaze, then put it a top thecookie.
Chocolate-coat the meringue and place it on top.
如果你也喜欢AG手里的白色款，戳下图哦
（本文全部图片来自：乌克兰基辅国际烘焙学院）
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