CHOCO-RASPBERRY STICKS
| RECIPE FOR RECTANGULAR BASES OF SHORTPASTRY | ||
| TOP FROLLA | g | 1.000 |
| Butter | g | 400 |
| Whole eggs | g | 100 |
Mix all the ingredients with a planetary mixer with hook or leaf. Put into the fridge for at least 2 hours. Level with dough sheeter and create rectangles (cm 10X4). Bake at 190°C until full browning.
| RECIPE FOR SEMI-FROZEN CHOCOLATE DESSERT | ||
| Cream (35% fat) | g | 950 |
| Water | g | 50 |
| TENDER DESSERT / TENDER MIX | g | 300 |
| JOYPASTE COCOA INTENSE | g | 100-110 |
Whip cream, water and TENDER DESSERT/TENDER MIX with a planetary mixer until obtaining a soft, not fully whipped mixture, add JOYPASTE COCOA INTENSE and mix gently. Fill till the half the specific moulds for silicon sticks with chocolate semi-frozen, add a small quantity of JOYFRUIT RASPBERRY in the middle, fill completely with some more chocolate semi-frozen, level and put into the blast chiller. Take out of the mould, cover with MIRROR RASPBERRY previously warmed at 50-55°C and put into the freezer (-18°C). Lay down the long side of the stick onto the rectangle of puff pastry and decorate with half raspberry.
