Raspberry & Chocolate Pie

(4 Tartes either 16, 18, 20, 22cm diameter)

Assembly

LINE 4 pie rings of 16, 18, 20 and 22 cm diameter. BAKE at 180°C/356°F for 16 minutes. POUR the raspberry jelly and cool. LAY the chocolate biscuit without flour. POUR the raspberry ganache. FILL and decorate.

Sweet Pastry

• Butter 550g
• Icing sugar 300g
• Salt 2,5g
• Inverted sugar 40g
• Liquid vanilla 15g
• Egg yolks 55g
• Whole eggs 55g
• Flour 625g
• Wholemeal flour 200g
• Baking powder 10g
• Almond powder 100g
  

WITH THE FLAT BEATER, cream the butter. ADD the icing sugar, the salt, the inverted sugar and the liquid vanilla. INCORPORATE the egg yolks and the whole eggs gradually. KNEAD this mixture with the flour, the wholemeal flour, the baking powder and the almond powder previously mixed together.

Almonds Chocolate

• Cocoa butter 130g
• Almond powder 90g
• Icing sugar 40g

MELT the cocoa butter at 60°C/140°F. ADD the almond powder and the icing sugar. MIX and keep aside for 24 hours.

Raspberry Ganache

• Frozen raspberry puree Léonce Blanc 280g
• Liquid cream 70g
• Almond chocolate 260g

IN A SAUCEPAN, boil the raspberry puree and the cream. POUR the almond chocolate previously chopped. MIX.

Raspberry Jelly

• Gelatin powder 200 bloom 15g
• Water 75g
• Frozen raspberry puree Léonce Blanc 380g
• IQF raspberry crumble Léonce Blanc 230g
• Vanilla pod 1/2½

SOAK gelatin in cold water. IN A PAN, boil the raspberry puree, the raspberry crumble and the grated vanilla pod. ADD the softened gelatin and mix all together

Chocolate Biscuit without Flour

• Butter 70g
• Icing sugar 30g
• Cocoa powder 5g
• Egg yolks 40g
• Whole eggs 30g
• Black couverture chocolate 80g
• Egg whites 115g
• Caster sugar 45g

CREAM the butter. ADD the icing sugar and the cocoa powder. INCORPORATE the egg yolks and the whole eggs. MIX with the black chocolate couverture previously melted at 40°C/104°F. WITH THE BEATER, whisk the egg whites with the caster sugar. GENTLY MIX. MAKE discs of 14, 16, 18 et 20 cm diameter. BAKE at 180°C/356°F for 12 minutes.

Decor

• IQF Meeker raspberries Léonce Blanc 1000g
• IQF decor raspberries Léonce Blanc 200g
• Hot neutral topping 300g
• Black couverture chocolate 1200g

MAKE chocolate curls with the black couverture chocolate