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Méthodes

INGREDIENTS

For 12 individual small cakes

 

UTENSILS 

  • 1 silicone mould in the shape of a “cork” with 12 imprints, 35mm in diameter and approximately 20mm deep, for the raspberry cré
  • 1 silicone mould in the shape of a “cork” or half-sphere, with 12 imprints, 6mm in diameter, for the dressing of the cakes.

 

Almond crust

  • 75g semi-salted butter
  • 75g sugar
  • 65g slivered almonds
  • 15g ordinary flour

 

Prepare a butter pomade before adding the sugar and then the slivered almonds and the flour.

Spread the mix on a baking tray covered with a silicone sheet.

Bake for 25 minutes at 140°C (285°F).

 

Almond genies

  • 2 whole eggs
  • 65g caster sugar
  • 65g almond powder
  • 20g ordinary flour
  • 1,5g baking powder
  • 30g melted butter

Break the eggs and add the sugar and the almond powder and mix vigorously with a whip.

Heat in a bain-marie to about 50°C (120°F), mixing continuously, and raise the mix with a mixer equipped with a whip, first vigorously, then more slowly.

Spread on a baking tray covered with a baking sheet of the size of the crusty cake and bake for 15 minutes at 170°C (340°F).

When the génoise is cold, stick it on the crusty cake (of the same size) with some raspberry jam.

 

Bramble raspberries crémeux

  • 3 yolks
  • 25g caster sugar
  • 100g bramble raspberry pulp
  • 1,5g gelatine
  • 38g soft butter

 

Blanch the yolks with the sugar, and add the bramble raspberry pulp while stirring.

Away from the heat, incorporate the gelatine, which you will have mixed with 6 times its volume of water, and then the butter.

Pour the crémeux into the silicone mould (cork shaped), making sure that you place a big raspberry at the centre and put everything to freeze.

 

Rennes Honey Mousse

  • 95g honey
  • 3 yolks
  • 15g white chocolate
  • 6g powder gelatine
  • 260g whipping cream

 

Bake the honey at 135°C (235°F) and pour it on the yolks while whipping vigorously to obtain a mousse texture.

Warm up the white chocolate in a bain-marie and add a bit of cream and the gelatine, which you will have mixed in 6 times its volume of water previously.

To finish, mix with the honey and the white chocolate ganache and incorporate the raised whipping cream.

 

DRESSING

Garnish the silicone mould (pebble or half-sphere shaped) with the honey mousse.

Unmould the bramble raspberry crémeux and place it in the middle of the honey mousse. Put everything to freeze.

 

Pink icing

  • 10g powder gelatine
  • 135g water
  • 150g white chocolate
  • 75g caster sugar
  • 150g glucose
  • 100g concentrated milk
  • A few drops of pink colouring

 

Mix the gelatine with 60g of cold water and leave to rest for about 10 minutes.

Thinly chop the white chocolate and pour it into a recipient.

Bring to a boil the remaining water (75g), the sugar and the glucose. Bake at 103°C (215°F) and add the concentrated milk and the gelatine.

Pour the chocolate and mix to melt. Colour to your taste and by adding a few drops of pink colouring.

 

Finish

To finish, unmould the crémeux on their mousse when they are still frozen and ice them with a pink icing.

Make sure you drip-dry them thoroughly before laying them on the almond génoise, which you will assemble with the crusty cake after having cut it into squares of 65mm.

Member author
Laurent LE DANIEL

Blending tradition and creativity, the desserts on offer at our patisserie are truly delicious.We are based in Rennes, the capital of Britanny, region famed for its caramels, biscuits and other sweet delicacies. Le Daniel, its patisseries, chocolates, ice creams, cocktails and Breton specialities ar [...]

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