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Raspberry Saphir

By Axel Sachem

  
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  Mould used :
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Savarin Saphir
Ref. FP 1160

Composition for 24 savarins 



Our partner's recipe :  
 

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1- Chocolate shortbread pastry (for 24 pieces)


• 250 g butter
• 400 g flour
• 1 g salt
• 50 g crushed and roasted Hazelnuts
• 25 g Callebaut cocoa powder
• 150 g icing sugar
• 2 eggs

Mix the butter, the flour and the salt together. Add the hazelnuts, the cocoa powder, sugar and eggs and then mix quickly. Place to the fridge over the night. The day after roll out the dough and cut it with the Saphir cutter ref. DEC 1124 and bake at 180°C.		   2- Chocolate Mousse

• 400 g 30°B Syrup
• 100 g eggs
• 200 g egg yolks
• 500 g Callebaut Finest Selection Kumabo dark chocolate
• 900 g whiped cream
• One bottle of Raspberry Sauce from les Vergers Boiron Company
Make a bomb mix with the syrup, the eggs and the yolks. Melt the chocolate. Fold a small quantity of whipped cream into it. Then add the mixture to the bomb mix. Add the rest of the whipped cream and mix gently.

Assembly

Pipe the mousse into the Savarin saphir Flexipan shapes ref. FP 1160. Freeze. Unmould and place on shortbread pastry. And then, to finish, fill the cavity with a raspberry sauce and decorate with chocolate and puffed rice crisp.