Raspberry Chocolate Crowns by Eric Bertoïa | Pastry Arts

Name: Raspberry Chocolate Crowns by Eric Bertoïa | Pastry Arts
Ingredients: 530 g high-gluten flour; 10 g salt; 60 g granulated sugar; 100 g whole eggs; 25 g fresh yeast; 180 g milk, at 39˚F (3.8˚C); 50 g unsalted butter 83% (preferably Beurremont), cubed; 300 g Beurremont Tourage Butter 82% (for lamination); 175 g high-gluten flour; 3 g salt; 20 g granulated sugar; 40 g whole eggs; 8 g fresh yeast; 60 g whole milk, at 39˚F (3.88˚C), divided; 5 g red gel color (preferably Pastry 1); 15 g unsalted butter 83%, cubed; 230 g raspberry puree (preferably Ravifruit), thawed; 355 g granulated sugar, divided; 5 g apple pectin; 50 g glucose syrup; 50 g Cacao Noel 72% Apurimac Couverture chocolate; 4 g citric acid

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The possibilities are endless with Eric Bertoa's Raspberry Chocolate Crowns recipe. You can duplicate it using different flavors and shapes.

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