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Raspberry Tonka Bar with Aneo White Chocolate

Jacques Dantas, Pastry Consultant, 11/03/2016

Chef’s tip: this petit gateau can easily be transformed into an entremets.

White chocolate sponge (1 frame 40 x 60 cm):

 

 

 

 

 

Melt Anëo 34 % white chocolate and butter on a bain-marie.
Whiten eggs with sugars and add previous chocolate mixture.
Whip egg whites with 160 g sugar and fold into the batter, finishing with sifted flour. Bake at 180°C for 9 to 11 minutes.

Chef's tip: to diversify the textures, change the  white chocolate sponge with a shortbread.

Tonka bean whipped ganache:

Boil cream with invert sugar and tonka bean.
Pour onto white chocolate and mix with a hand mixer.
Refrigerate for 24 hours before whipping for the finishing.

Finishing:

Cut the top of the sponge, pipe whipped ganache, fresh raspberries and place thin sheets of white chocolate.
Temper white chocolate. Spread onto 2 acetate sheets and cut 12 cm by 3 cm rectangles.

For decoration:

Unleash your creativity, for example add luster dust to the white chocolate.


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