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Double Heart

4 Nov 2021



  1. Daquoise biscuit
  2. Crunchy layer
  3. Shortcrust
  4. Vanilla creamy
  5. Raspberry mousse
  6. Red fruit glaze

Daquoise biscuit

Working Method

  • Recipe for 1 tray of 60x40 cm.
  • Sift the almond powder and powder sugar together.
  • Whip the egg whites adding the granulated sugar gradually to a soft peak.
  • Fold-in the sifted ingredients.
  • Spread on Silpat® and bake at 180°C for 12 to 14 min. 
  • Cut out discs of 5 cm diameter.

Crunchy layer

Working Method

  • Roast the almonds and let them cool down.
  • In a food processor, start to process the almond then add the Carat Decorcrem and the melted Carat Coverlux at 30°C.
  • Laminate between 2 baking papers at 3mm.
  • Cool down in refrigerator.
  • Cut out discs of 5 cm diameter


Working Method

  • Use the Mimetic Incorporation at room temperature.
  • In a mixing bowl with a paddle attachment, mix all the ingredients together until you obtain a dough texture.
  • Laminate at 3 mm and cut out discs of 8 cm diameter to fit under the mousse.
  • Bake on Silpain® at 170°C for 10 to 12 min. in a deck oven and open damper.
  • Chocolate decoration.

Vanilla creamy

Working Method

  • 20 g per mousse.
  • Bring the milk and Festipak to a boil, add the egg yolks and Classic Vanilla. Temper the mix to 85°C, cool down to 50°C and add the Bavarois Neutre.
  • Pipe 20 g into Silikomart® mini stone.

Raspberry mousse

Italian meringue:


Working Method

  • Mold using Silikomart® stone 85.
  • Pre-soak the gelatin for 15 min.

Italian meringue:

  • Cook the sugar and the water to 120°C, pour the sugar over the egg white and keep whipping until you reach 35-40°C.


  • Add the Starfruit Raspberry in the Italian meringue.
  • Add the melted gelatin.
  • Check the temperature of the base, between 25 to 30°C.
  • Incorporate lightly whipped cream and Chantypak.


Working Method

Warm up the glaze to 35-40°C use an immersion blender. Apply the glaze on the mousse at -18/-20°C. 


  • Assemble the crunchy base, the daquoise biscuit and vanilla creamy together when still frozen.
  • Pipe 50 g of mousse in the silicon mold and press the insert and freeze.
  • Unmould, glaze and move it into the shortcrust. 


Spread between 2 guitar sheets some tempered chocolate, cut out discs of 5 cm diameter and use a small heart cutter to cut out the center.