Composition
- La Rose Noire Small Round Chocolate Shell
- Moist hazelnut sponge
- Praliné whipped ganache
- Raspberry and chocolate cream
- Raspberry compote
Decoration
- Chocolate decorations
- Red cocoa butter spray
Moist Hazelnut Sponge
Ingredients |
Measurement |
|---|---|
|
Praliné 50%
|
135g
|
|
Butter
|
120g
|
|
Sugar 1
|
60g
|
|
Egg yolk
|
165g
|
|
Corn starch
|
15g
|
|
Cake flour
|
15g
|
|
Egg whites
|
240g
|
|
Sugar 2
|
120g
|
|
Crushed hazelnuts
|
60g
|
Method
Whip butter and praliné. Also mix yolks and sugar 1. Sift flour and starch. Whip egg whites and sugar 2. Mix the first mixture with the yolks. Then add the meringue delicately and add last the flour and starch. Pipe 1 cm thick (850 g per tray 60×40 cm) and then spread all over the crushed hazelnuts. Bake for 13 minutes at 175ºc.
Praliné Whipped Ganache
Ingredients |
Measurement |
|---|---|
|
Gelatin sheets
|
22g
|
|
Milk
|
100g
|
|
Praliné
|
50g
|
|
Cream 35%
|
350g
|
|
White chocolate
|
88g
|
Method
Heat the milk and emulsify with the white chocolate. Add the gelatin sheets melted and stir until fully incorporated. Do the same with the praliné and then the cream. Leave for 12 hours in the fridge, whip and use.
Raspberry and Chocolate Creamy
Ingredients |
Measurement |
|---|---|
|
Dark chocolate 65%
|
130g
|
|
Agar agar
|
1,3g
|
|
Gelatin sheets
|
1g
|
|
Honey
|
50g
|
|
Water
|
20g
|
|
Cream 35%
|
180g
|
|
Raspberry purée
|
120g
|
Method
Heat the cream in a pan with honey, water, raspberry purée, and agar-agar until boiling point. Add gelatin sheets (previously soaked in cold water). Pour on the melted chocolate and stir until combined. Pour in silicon mini savarin molds and leave in the fridge for 3 hours. Unmold and use.
Raspberry Compote
Ingredients |
Measurement |
|---|---|
|
Raspberry frozen purée
|
350g
|
|
Simple syrup
|
70g
|
|
Lemon juice
|
30g
|
|
Water
|
50g
|
|
Modified starch
|
23g
|
Method
Mix all ingredients and blend using a stick blender until get a smooth texture.
Red Spray Mixture
Ingredients |
Measurement |
|---|---|
|
White chocolate
|
700g
|
|
Cocoa butter
|
300g
|
|
Red color lyposoluble
|
as needed
|
Method
Melt the cocoa butter. Melt also the chocolate. Mix both with the color until achieving an intense red, use it at 30ºc.
Finishing
Cut the hazelnut sponge slightly smaller than the tart shell and place it on the bottom. Then whip the praliné ganache and pipe it onto the sponge until the edge of the chocolate shell. Make it flat and set. Spray on top with the red spray mixture. Place the chocolate and raspberry cream on top. Fill the hole of the chocolate cream with the raspberry compote. Decorate as desired.
