Chocolate & Raspberry Log, on a Brownie Biscuit - Recipe with images
Before starting this Chocolate and Raspberry Entremets recipe, organise the necessary ingredients for the chocolate mousse. For the chocolate mousse: (make the day before) In a saucepan, pour the...
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Cooking tools:
- Stand mixer
- Saucepan
- Laser thermometer
- Whisk
- Piping bag
- Cylinder mould kit
- Metallic spatula
- Plastic wrap
- Freezer
- Mixing bowl
- Immersion blender
- Rolling pin
- Zip-top bag
- Spatula
- Square tart frame
- Silicone baking mat
- Baking sheet
- Oven
- Microwave
- Chef's knife
- Kitchen torch
- Cooling rack
- Cranked spatula
- Parchment paper
- Ruler
- Stove
- Measuring cup
- Kitchen scale
- Cutting board
Ingredients
- 70g sugar
- 105g whole eggs
- 25cl whipping cream
- 190g dark chocolate couverture
- 600g Capfruit raspberry purée
- 150g castor sugar
- 5 gelatine sheets
- 250g whipping cream
- 300g Inaya™ dark chocolate couverture (65% cocoa)
- 250g unsalted butter
- 250g whole eggs
- 90g castor sugar
- 120g hazelnuts, crushed
- 250g raspberry purée
- 250g fresh raspberries
- 65g sugar
- 4 gelatine sheets
- 300g Alunga milk chocolate couverture
- 45g grapeseed oil
- 50g caramelised chopped hazelnuts
- 50g water
- 100g sugar
- 100g glucose syrup
- 65g sweetened condensed milk
- 100g Zéphyr white chocolate couverture
- 8g powder gelatine (200 bloom)
- 36g water (for the gelatine)
- Water-soluble pink colouring
- Dark chocolate discs
- Meringue decorations
- Pink mini-macarons with a strawberry filling
- Gold flakes
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