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Rhapsody

The document provides a detailed 6-step recipe for making a dessert called Rhapsody, which includes ingredients such as Lafruta Raspberry, Dolores Milk Chocolate, and Santo Tomas Dark Chocolate. Each step outlines specific ingredients and procedures for creating components like sable dough, chocolate crumble base, chocolate sacher sponge, raspberry syrup, raspberry jelly, and chocolate mousse. The recipe emphasizes careful mixing, baking, and cooling processes to achieve the final dessert.

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Last Days Special Patisserie
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16 views3 pages

Rhapsody

The document provides a detailed 6-step recipe for making a dessert called Rhapsody, which includes ingredients such as Lafruta Raspberry, Dolores Milk Chocolate, and Santo Tomas Dark Chocolate. Each step outlines specific ingredients and procedures for creating components like sable dough, chocolate crumble base, chocolate sacher sponge, raspberry syrup, raspberry jelly, and chocolate mousse. The recipe emphasizes careful mixing, baking, and cooling processes to achieve the final dessert.

Uploaded by

Last Days Special Patisserie
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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RHAPSODY

6 steps recipe
Made with Lafruta Raspberry 50%, Dolores Milk Chocolate 42%, Santo Tomas Dark Chocolate
70%, Dionysus Raspberry Syrup

STEP 1 - SABLE DOUGH


INGREDIENTS: PROCEDURE:

80g brown sugar Mix altogether ingredients until crumble


65g flour texture . Bake 145 degres 18 mn .cold
15g cocoa powder down
3g salt
80g almond powder
80g butter
STEP 2 - CHOCOLATE CRUMBLE BASE

INGREDIENTS: PROCEDURE:

270g baked crumble mix the cold cumble with feuilletine and
70g feuilletine add in the melted couverture at 35 degres
70g Dolores Milk Chocolate 42% Line in a half trey flexipat . Cold down .
70g Santo Tomas Dark Chocolate
70%
3g fleur de sel

STEP 3 - CHOCOLATE SACHER SPONGE


INGREDIENTS: PROCEDURE:

125g almond paste (home made ) Emulsify the almond paste with icing
45g icing sugar sugar , and gradually egg yolks and eggs ,
90g egg yolks untill fluffy ribbon texture .
75g eggs Whip up egg white with sugar , fold this
40g flour meringue in the base .
32g cocoa powder Add the siftened flour and cocoa powder
112g egg white In a separated bowl , emulsify the hot
45g sugar melted butter with part of sponge and
37g butter mix everything .
cast on a 30 x40 flexipat , and bake 15
mn 170 degres convection oven

STEP 4 - RASPBERRY SYRUP


INGREDIENTS: PROCEDURE:

250g water Mix Dionysus Rapsberry Syrup with


70g sugar Light sugar syrup and soak the sacher
70g Dionysus Raspberry Syrup sponge , after soak press it.
STEP 5 - RASPBERRY JELLY

INGREDIENTS: PROCEDURE:

400g Lafruta Raspberry 50% Warm up part of Lafruta Raspberry


45g gelatine mass 50% , and add melted gelatine .
Mix everything and cover sacher sponge ,
cold down.
Fill also some jelly in a sphere mold 1 cm
diameter , and freeze to add ontop final
cake .

STEP 6 - CHOCOLATE MOUSSE


INGREDIENTS: PROCEDURE:

220g milk Heat up milk , add in melted gelatine ,


30g gelatine mass Pour onto Santo Tomas Dark Cholate
260g Santo Tomas Dark Chocolate 70% 70%. Blend using hand blender untill
430g whipped cream shiny. Cold down 40 degres , and mix the
soft peak whipped cream .

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