Individual Raspberry Cakes - Our recipe with photos
These raspberry framboisier bites are too good to stop at one! Make these delicious cakes at home with Chef Philippe's step-by-step, illustrated recipe.
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Cooking tools:
- Stand mixer
- Hand mixer
- Kitchen torch
- Offset spatula
- Piping bag
- Pastry cutter
- Fine-mesh sieve
- Double boiler
- Cooling rack
- Silicone mould
- Wooden pick
- Perforated baking sheet
- Tongs
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Chef's knife
- Fork
- Parchment paper
- Plastic wrap
- Dish
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 300g Zéphyr white chocolate couverture
- Water
- 3 whole eggs
- 90g castor sugar
- 90g flour
- 20g unsalted butter
- 30g pistachios, chopped
- 500g whole milk
- 60g castor sugar
- 50g egg yolks
- 25g cornflour
- 150g unsalted butter, softened (120 + 30)
- 2 vanilla pods
- 160g Capfruit strawberry purée
- 160g Capfruit raspberry purée
- 30g castor sugar
- 15 20g kirsch
- 500g raspberries
- Codineige decorating sugar
- Gold flakes
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