Raspberry Illanka Tart

Heat the smaller portion of whipping cream, the glucose and the invert sugar.



Slowly pour this hot mixture over the melted ILLANKA 63% couverture.



Immediately mix using an electric mixer to make a perfect emulsion.



Add the larger portion of cold whipping cream.



Use the electric mixer to mix again. Leave to stiffen in the refrigerator, ideally overnight.



Whip until firm.

Heat the raspberry purée.



Incorporate the eggs and rehydrated gelatin. Cook at 180-185°F (82-84°C).



Leave to cool to 105°F (40°C) then add the creamed butter.



Mix in an electric mixer and cool quickly.



Heat the egg whites and sugar at 130°F (55°C) in a bain-marie, then beat until the mixture has cooled completely.



Incorporate into the cold butter mixture and use immediately.

Mix the creamed butter, confectioner's sugar, eggs, small portion of flour, almond flour and fine salt.



Do not beat the mixture.



Once the mixture is well incorporated, add the larger portion of flour and COCOA POWDER.



Roll out and store in the refrigerator.



Bake at 300°F (150°C).

Sift the powdered ingredients onto the eggs and yolks and mix.



Beat in an electric mixer.



Gently heat the cream (140°F (60°C)) and make an emulsion with the melted P125 COEUR DE GUANAJA.



Add this mixture to the beaten egg mix.



Bake at 310°F (155°C).

Bring the ABSOLU CRISTAL glaze to a boil in water.



Immediately apply using a spray gun at about 175°F (80°C).

Boil the ABSOLU CRISTAL glaze with the raspberry purée.



Add coloring as required.



Immediately apply using a spray gun at about 175°F (80°C).