Pink Maritozzi Recipe Choco Cube - ICAM Professional

Ingredients

• 500 g Yeast flour
• 7 g Dried beer yeast
• 30 g Eggs
• 100 g Full-fat Milk
• 10 g Sugar
• 75 g Salt
• Butter
• 300 g Raspberry Puree
• 300 g Butter
• 300 g Sugar
• 300 g Water
• 300 g Eggs
• 400 g Egg Yolks
• 900 g Raspberry Chunks
• 100 g Cocoa butter drops
• 35 g Raspberry cubes
• Freeze-dried raspberry nibs
• 1200 g Cream
• 12 g Raspberry Puree
• 60 g Isinglass
• 800 g Cold water
• Raspberry Chunks