Valentine Ruby Flowers

Valentine Ruby Flowers
Medium
  • Good to go
  • Good for freezing
  • Chocolate Innovation
Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea and the chocolate Ruby is really tasty.
Flowers are pretty romantic and the shape of this tart is perfect for Valentine's Day. The pairing with the Hibiscus tea and the chocolate Ruby is really tasty.
Shelf life:
2 days
Conservation:
4 Celsius
Containing: 5 Components
Write comment Save

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Basic joconde sponge

Ingredients

  • 560 g
    whole eggs
  • 420 g
    NLN-PO-A093501
  • 160 g
    icing sugar
  • 80 g
    invert sugar
  • 400 g
    egg whites
  • 170 g
    sugar
  • 200 g
    all-purpose flour
  • 110 g
    butter

Preparation

  1. Mix the eggs with the almonds and icing sugar. You can use a food processor if you like.
  2. Separately, beat the egg whites with the sugar.
  3. Melt the butter and add a little bit of the initial batter to it. Set aside to be incorporated later.
  4. Mix the two batters, always adding the egg mixture to the whipped egg whites first. Add the dry ingredients, mixing carefully. Finally, add the meltedbutter mixture.
  5. Once everything is mixed, spread on 2 trays on 1 cm thickness and bake at 240°C.
  6. Set aside.

Ruby chocolate mousse

Ingredients

Preparation

  1. Dissolve the beetroot powder into the hot water
  2. Poor the tea and let infuse 3mn max
  3. Sift into the ruby chocolate
  4. Add the gelatin mass
  5. Mix well with and elmusion blender
  6. At 40 C add the soft whipped cream
  7. Spread onto the Joconde biscuit
  8. Add the second biscuit on top of the chocolate mousse

Raspberry confit

Ingredients

  • 66 g
    glucose
  • 81 g
    sucre (1)
  • 10 g
    pectin NH
  • 40 g
    sucre (2 )
  • 40 g
    Lemon juice
  • 195 g
    raspberry puree
  • 195 g
    IQF RaspberrY

Preparation

  1. Heat the purée + IQF raspberry into a pan
  2. Add the glucose and the sugar (1 )
  3. Mix the sugar (2) and the pectin Nh together
  4. Poor into the pan with the purée
  5. Bring to a boil
  6. At the end add the lemon juice
  7. Let cool down before using

Pâte sucrée

Ingredients

  • 217 g
    All purpose flour
  • 22 g
    Cornstarch
  • 54 g
    almond flour
  • 3 g
    salt
  • 136 g
    icing sugar
  • 136 g
    butter
  • 54 g
    whole eggs
  • 1 Unit
    Vanilla bean

Preparation

  1. Sift all flour + cornstarch + Salt and almond flour
  2. Mix thesoft butter + icing sugar
  3. add the rest of powder
  4. poor the whole eggs
  5. Be careful not over mixing
  6. Put into the fridge
  7. Spread on 1mm
  8. Cut the desire form
  9. Cook at 160 C during 12 mn

Hibiscus Strawberry Jelly

Ingredients

  • 250 g
    strawberry juice
  • 40 g
    sugar
  • 15 g
    Hibiscus Flowers
  • 30 g
    gelatin mass
  • Q.S.
    neutral glaze

Preparation

  1. Produce the strawberry juice with 500 g strawberry and 50 g sugar ( bain-marie )
  2. Sift the juice after 1 hour cooking
  3. Infuse the flowers during 3 mn

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges
Yes, I need support

Free Tutorials

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business

View more Free Tutorials

Get Inspired with More Recipes

Expand Your Menu to Indulge Your Customers and Boost your Sales