Preview

Breton biscuit, ruby chocolate mousse, fresh raspberries and crunchy dark chocolate leaves - virtual workshop version

Vegetarian, Chocolate, Biscuit Dough

Crunchy, fresh, creamy and crispy

Note

The quality of the chocolate is essential to make chocolate decorations, it is necessary to use a chocolate cover (professional chocolate)

Cocoa barry

Valrhona

You will find them in the delicatessens of the metropolis.

Ingredients

Recipe for 2

Breton biscuit

1 Unit(s)

Egg yolk

1 Unit(s)

Egg

65 Gr

Sugar

4 Gr

Baking powder

55 Gr

Butter

75 Gr

Flour

1 Pinch(es)

Sea salt flakes

155 Gr

Dark chocolate

257 Gr

35% whipping cream

Chocolate sauce

125 Ml

Water

45 Gr

Sugar

30 Gr

Cocoa powder

Chocolate leaf anr raspberry

125 Gr

Dark chocolate

1 Tray(s)

Raspberries

Preparation time: 90 min

Preheat your Oven at 375 °F

Before the virtuel activity

Ingredients

Make sure you have weighed all your ingredients.

Materials

1 mixer ideally or 1 large bowl + 1 whisk (cookie)

Saucepan for bain-marie (chocolate)

2 clean cloths + plastic spatula (maryse)

1 pastry bag ideally or 1 ziploc bag, with plain tip

4 individual moulds (muffin or other) about 2.5 in. in diameter With baking paper or silpat (silicone)

1 baking sheet for the oven

2 bowls + 2 whips (bain-marie cream mix)
Breton biscuit

With a stand mixer, mix the egg yolks and sugar. Next add the butter and finally the dry ingredients. Once completely incorporated, place the mixture in a piping bag and put it in the fridge.

Butter the ring molds and place them on a baking sheet with parchment paper. Fill them to 1/4 and then place the baking sheet in the oven. It should take roughly 15-20 minutes to cook, and they should be done with a nice golden brown color.

Remove the ring molds as soon as you remove the sheet from the oven, wait 5 minutes, and then cut them in half, lengthwise.
Rubis chocolate mousse

Whip the cream like a chantilly and keep aside in the fridge.

Melt the chocolate in a water bath, remove from heat and whip vigorously a quarter of the whipped cream that is in the fridge.

Gently fold the rest into the mix.

Pour in a pastry bag to easily fill in the macaroons.

Make sure your chocolate is at least at 54°C if not your mousse will become too hard.
Chocolate sauce

In a saucepan, combine the water, sugar and cocoa and bring to a boil. Lower the temperature and cook for 6 minutes. Let it cool down.
Chocolate leaf anr raspberry

Fruits

Cut some of the raspberries in half along the top.

Chocolate

Melt the chocolate on a bain-marie

Temper the chocolate, practice the temperature curve.

Spread the chocolate on a plastic sheet (e.g. paper that wraps the flowers at a florist or a rodoïde)