Double Heart

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

• 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.

• 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

• 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.

• 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.

• 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.

Mousse:

• 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.

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