Chocolate and Raspberry Mille Feuilles

Chocolate and Raspberry Mille Feuilles

1 - Chocolate and raspberry mousse

Fruit'Purée Raspberry frozen 150.0 g

Couverture amère 65% 300.0 g

Egg yolks 6.0

Egg whites 6.0

Sugar 120.0 g

Whipping cream 650.0 g Gelatin sheet 2.0

Soak the gelatin in iced water. Bring the Fruit’Purée Raspberry to the boil and pour onto the chocolate. Mix well and add first the egg yolks and then the strained gelatin. Whip the egg whites until stiff and add the sugar. Gently fold the egg whites into the ganache then fold in the whipped cream. Set aside in the refrigerator.

2 - Raspberry cream

Fruit'Purée Raspberry frozen 350.0 g 

Egg yolks 100.0 g

egg 125.0 g

Sugar 85.0 g

Gelatin sheet 2.0

Soak the gelatin in iced water. Heat the Fruit’Purée Raspberry until just boiling with the egg yolks, the whole eggs and the sugar. Mix and then add the drained gelatin. Mix again and then cool to 35-40°C / 95-104°F. Add the butter at room temperature and mix once more.

3 - Raspberry jelly

Fruit'Purée Raspberry frozen 500.0 g

Sugar 80.0 g

Agar agar 8.0 g

Mix the sugar with the agar-agar. Bring the Fruit’Purée Raspberry to the boil and add the sugar mixture. Pour into a 20 cm / 8 inch square frame. Cut into 3x10 cm / 1 1⁄4 x 4 inch strips.

4 - Chocolate sheet

Dark couverture chocolate 64% 350.0 g

Fresh raspberries 

Temper the couverture chocolate. Pour onto a guitar sheet.

Cute into 5 x 10 cm / 2 x 4 inch rectangles.