Recipe steps

Soft Almond Sponge

  • 410gExtra fine almond flour
  • 330gCaster sugar
  • 600gEggs
  • 160gDry butter
  • 130gEgg whites
  • 80gCaster sugar
  1. In a food processor, mix together the almond flour, the larger portion of sugar and the eggs, then once aerated, incorporate the butter. At the same time, beat the egg whites with the other portion of sugar. Gently combine these two mixtures. Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.

Raspberry Inspiration Crémeux

  • 260gRaspberry purée
  • 13gGlucose DE 38/40
  • 8gGelatin powder 220 Bloom
  • 40gWater for the gelatin
  • 530gWhipping cream
  1. Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the gelatin (which you have rehydrated in advance). Slowly combine this mixture with the melted fruit couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator.

Coconut & Opalys Whipped Ganache

  • 300gCoconut purée
  • 85gCoconut milk
  • 40gGlucose DE 38/40
  • 330gOpalys 33%
  • 680gWhipping cream
  • 85gCoconut milk
  • 35gMalibu liqueur
  1. Heat the purée, coconut milk and glucose together. Slowly combine the hot mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold whipping cream. Mix again. Store in the refrigerator and leave to set, preferably overnight. Whip until firm.

Raspberry Compote

  • 50gCaster sugar
  • 17gPectin NH
  • 530g Raspberry purée
  • 110gGlucose DE 38/40
  • 65gLemon juice
  • 210gCaster sugar
  • 11gGelatin powder 220 Bloom
  • 55gWater for the gelatin
  1. Mix the smaller portion of sugar with the pectin. Heat the raspberry purée with the glucose and the rest of the sugar to 105°F (40°C), then add the sugar-pectin mix. Boil, then add the rehydrated gelatin and lemon juice.

Absolu Cristal Spray Mix

  1. Bring the ABSOLU CRISTAL to the boil in water then mix using an immersion blender. Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing


Make the sponge, crémeux, whipped ganache and compote.
Cut out 60 biscuits using a 5.5cm-diameter round cutter.
Use a piping bag to pipe out 20g of crémeux per insert and sprinkle 5g of RASPBERRY INSPIRATION CRUNCHY PEARLS onto each one, then freeze.

Use a piston funnel to drizzle 15g of hot compote into the base of each 6cm-diameter half-sphere mold, then freeze.
Beat the whipped ganache until its texture is soft and frothy.
Use a piping bag to pipe 25g of whipped ganache onto the compote, then put the sponge insert, crémeux and Crunchy Pearls in place, pressing down lightly on them. Freeze.

Finishing: Turn out the mini gateaux, then spray with hot ABSOLU CRISTAL glaze.
On acetate, make 1.5 x 23cm strips of pre-set white chocolate, then roll them around the mini gateaux.
Decorate the curve of each mini gateau with RASPBERRY INSPIRATION CRUNCHY PEARLS (see photo).
Finish off with your own Customized Logo Decoration.

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