29 Jan 2021
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Mix everything together to obtain a homogenous texture. Put the shortcrust in the fridge and let overnight. roll out the dough on 3mm and cut disks. Bake for 10min on 170°C on a demi sphere Silpat®.
Melt the Belcolade Origins Papua New Guinea 73% Cacao-Trace and the butter at 50°C. Mix in a blender the Marzipan 50% and the egg yolks till you obtain a smooth mass. Whip the egg whites with sugar. Mix everything carefully with a spatulas. Spread out everything on a baking tray (40x60cm) and bake for 8 minutes at 190°C, dampers closed. When the sponge is cold, cut out following the correct shape.
Soften the butter and add sugar. Add the almond powder and the grated coconut. Finally mix the eggs, flour and Malibu.
Put inside the pre baked speculoos shortcrust.
Bake again for 15min on 170°C.
Mix the frozen raspberries, vanilla pod and sugar. Heat up to 102°C. Leave to cool down to 50°C before adding pre-soaked gelatine.
Put in a small demi sphere and freeze.
Heat up the cream till 80°C. Pour on the Belcolade Origins PNG 73% Cacao-Trace. Make a emulsion using a spatula. Add the semi whipped cream to the ganache of 35°C.
Put in a demi spheres and put the frozen raspberry marmalade inside.
For the demi sphere you need to use the same diameter as the shortcrust speculoos.
Bring milk, cream and glucose to a boil and pour on the Belcolade Blanc Selection Cacao-Trace and Belcolade Lait Selection Cacao-Trace. Add the pre-soaked gelatin leaves and mix. Finally add the Puratos Miroir Neutral and colour, mix again with a blender.
Use the glaze at 38°C