Chef Giuseppe Lisciotto of Les Petites Madeleines restaurant offers a luscious dessert with a sweet soul made of pink chocolate, perfect for a special occasion. The recipe for the Bignè Craquelin with Ruby Chocolate and Raspberries is inspired by layers of flavors and a burst of textures.
Ingredients
For the Craquelin
For the Bignè Cream Puffs
For the Ruby Chocolate Namelaka
For the Raspberry Heart
For the Raspberry Gel
Procedure
For the Craquelin
Combine all ingredients and let it run in the planetary mixer until blended. Roll out the resulting dough between two sheets of baking paper, creating a thin layer, and cut it with a pastry cutter of the same size as the cream puffs that will be made and chill blast it.
For the Bignè Cream Puffs
Melt the butter in a saucepan along with the water, milk, sugar, and salt. Then add the flour and, over medium heat, start stirring vigorously for about 3 minutes.
When the mixture is well blended it will pull away from the sides of the saucepan. Continue by placing the resulting mixture in the planetary mixer and operate it until it cools. After 5-10 minutes, add the eggs, one by one, until they are all absorbed. Roll out the dough with the help of a sac à poche to the desired size. Finish by resting a round disc of craquelin on it to make the puffs crispy.
For the Ruby Chocolate Namelaka
Boil the milk with the glucose then hydrate the peach glue with water and add it to the chocolate, previously weighed in a jug. Combine the two compounds and emulsify, finally adding the liquid cream as well. Let stand 12 h in the refrigerator.
For the Raspberry Heart
Place the raspberries and sugar in a small saucepan. Then proceed by cooking for about 20 min on low heat. Emulsify and sieve. Place the resulting mixture in the small heart mold and blast chill. Once frozen, frost the little hearts with Ruby chocolate and leave in the refrigerator.
For the Raspberry Gel
Blend raspberries and sugar with a blender, sieve them, put them in a saucepan, and when boiling add agar agar. Spread the resulting compost on a baking sheet by putting foil on it until cool. Blend the gel to make it creamy.
To Compose
Stuff the cream puff with Ruby chocolate Namelaka inside and lay the little heart composed of the cream obtained by whipping the red fruits on top. Then place the raspberry gel and decorate it with fresh raspberries.