This creamy white chocolate and raspberry is made in the form of a pie. This is a pie crust of Breton style, topped with a creamy white chocolate and served with fresh or frozen raspberries depending on the season. This recipe is simple to make and will have an effect on your table, let yourself be guided …
Creamy white chocolate and raspberry
Equipment
- 26 cm diameter pie dish
- 22 cm diameter pie ring
Ingredients
Breton shortbread :
- 2 egg yolks
- 100 g caster sugar
- 100 g butter
- 135 g cake flour
- 11 g baking powder
- 40 g ground almonds
Creamy white chocolate :
- 16,5 cl milk
- 16,5 cl whole liquid cream
- 4 egg yolks
- 35 g caster sugar
- 160 g white chocolate
- 2 gelatin leaves (2 g each)
Others :
- raspberries (from the garden or frozen)
Instructions
- For creamy white chocolate, start by softening the butter by heating it progressively in the microwave.
- Add the sugar and whisk. Add the egg yolks and keep whisking. Then switch with a wooden spatula.
- Sieve the flour and the baking powder on the mixture, then add the almond powder. Mix with the spatula and finish with your hands on the working area.
- Wrap the dough with plastic wrap, and leave it to rest in the refrigerator. We will use it later in the process.
- Start by softening the gelatin in cold water.
- In a saucepan, pour the milk and the liquid cream. Bring it to the boil. Pour the yolks in bowl, add the sugar and whisk to obtain a white mixture.
- Pour the milk and the boiling cream on the yolks while mixing, then transfer everything in the saucepan. Cook it like custard with a thermometer until 83°C/84°C.
- When you reach the temperature, remove the saucepan from the heating point and add the gelatin, then mix, and pour half of the cream on the white chocolate. Mix to melt the chocolate.
- Pour the rest of cream while mixing. Put this cream in the refrigerator for it to thicken in order to pour it later in a metal ring.
- Pour the white chocolate cream in a 22 cm diameter metal ring previously placed on a plate covered with a silicone sheet. Level the cream to obtain a flat surface.
- Put the cake in the freezer.
- For the bottom of the cake, take a 26 cm diameter metal ring that you butter on the inner side. Put this ring on a baking tray.
- Take the dough and knead it with your hand a little to soften it, then roll out the dough to obtain the same diameter as the metal ring. Put the dough in the metal ring and flatten it.
- Bake in a 180°C preheated oven for 20 min.
- Remove it from the oven and leave it to rest on a metal grid.
- When the dough is cooled, remove the metal ring gently and powder the edge of the pie with icing sugar.
- Take the frozen chocolate cream, heat the metal ring with a blowtorch before removing it. With a pastry cutter, remove the center of the chocolate cream, then remove the silicone sheet.
- Put the frozen cream on the dough and center it. Place raspberries all around the cream as well as in the middle.
- Finish creamy white chocolate with a few strawberries previously halved and covered with apricot jam, and a few redcurrants.
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