- RELAIS DESSERTS
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Par Patrick AGNELLET
FOR THIS RECIPE
- For 4 serving
1/ Genoese sponge biscuit
- 200 g almond paste, 50% nuts
- 200 g egg
- 40 g flour
- 2 g baking powder
- 60 g melted butter
Slacken the almond paste with the eggs, then heat to 50 °C in a bain-marie before whisking with a mixer.
Fold in the flour and baking powder, then the melted butter.
Bake in a Genoese sponge tin in the oven at about 160 °C for 18 minutes.
2/ Milk chocolate ganache
- 150 g cream
- 220 g milk chocolate
- 50 g butter
Bring the cream to the boil. Next, add the milk chocolate and then the butter, cut up into pieces. Mix until the mixture is smooth and even-textured.
Allow to cool at room temperature for 20 minutes.
Then keep cool until you are ready to use it.
3/ Raspberry jam
- approximately 220 g
4/ Assembling the Club
Cut the Genoese sponge into three, then spread alternate layers of jam and ganache between the sponge layers.
Cut into four to make triangles, and arrange one on top of another if you wish.
OUR SMALL STEPS
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.