RASPBERRY VALENTINE

Cut the cold butter into small cubes. Sieve the dry ingredients together. Add the butter and mix using the paddle attachment in a stand mixer. First small balls will form, then you will obtain a streusel mixture which is only slightly homogenized. Stop mixing and leave the pastry mixture in the refrigerator for at least 30 minutes. Press the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the refrigerator or freezer until you are ready. Bake the granulated streusel at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration. Once the streusel is cold, use a spray gun to spray on a chocolate mixture to protect it from moisture.

Use a food processor to grind the baked streusel with the melted couverture and spread out thinly.

Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add it to the heated purée. Bring to a boil and store in the refrigerator.

Gradually add the sugar as you whip up the egg whites. At the same time, sift the starch and flour. Use a spatula to incorporate the egg yolks into the whites, then add the starch and flour.

Mix the purée and glucose and heat to about 175°F (80°C).

Add the rehydrated gelatin. Slowly pour this mixture over the melted INSPIRATION.

Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix with an immersion blender again. Leave to set in the refrigerator.

Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Whisk the melted chocolate and crème anglaise to create an emulsion. The temperature should be 115-120°F (45-50°C). Stabilize the emulsion if necessary by adding whipped cream. Once the mixture is smooth, check the temperature is at 115-120°F (45-48°C) and add the remaining frothy cream.

Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk and the ABSOLU CRISTAL, then gradually combine with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Store in the refrigerator. Leave to set for 12 hours before use. Use: Reheat the glaze to 90-95°F (36-38°C), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Ice.