Raspberry crown - Andros Chef, professional fruit ingredients
Raspberry crown A creation of Florence Lesage World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São
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Ingredients
- Unsalted butter 267 g
- Water 267 g
- Whole milk 267 g
- Granulated sugar 21 g
- Salt 14 g
- Fine wheat flour (cake flour) 267 g
- Whole eggs 399 g
- Cocoa butter 337 g
- Icing sugar 112 g
- Whole milk 645 g
- Vanilla beans 3
- Elder flowers 30 g
- Egg yolks 93 g
- Whole eggs 45 g
- Granulated sugar 111 g
- Corn starch 36 g
- Unsalted butter 45 g
- Gelatin mass 51 g
- Whipping cream 462 g
- Mascarpone 159 g
- Native inulin 105 g
- Coconut sugar 60 g
- NH pectin 18 g
- Locust bean gum 2,25 g
- IQF raspberries 600 g
- Raspberry puree 300 g
- Raspberry puree 500 g
- Granulated sugar 24 g
- Coconut sugar 24 g
- NH pectin 8 g
- Lemon puree 12 g
- White chocolate couverture 700 g
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