Raspberry and Cocoa Heart
- 573g Milk
- 96g deZaan Rich Terracotta Cocoa Powder
- 478g T45 Flour
- 380g Flour
- 19g Granulated Sugar
- 24g Salt
- 29g Fresh Yeast
- 96 Butter (cold)
- 306g Dry Butter (Beurre Tourage)
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Warm the milk to approx. 50°C/34°F. Blend with Rich Terracotta cocoa powder until smooth.
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Allow to hydrate for a minimum of 3hr at 4°C/39°F. Once hydrated, start by mixing the dry ingredients into a mixing bowl (dough hook attachment).
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Warm ¼ of the cocoa liquid. Add fresh yeast and mix until smooth.
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Add directly into a mixing bowl. Start mixing the dough. Add remaining liquid. Mix to a dough-like texture.
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Add butter. Make sure that the temperature of the dough stays around 24-26°C/75-79°F.
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Mix to a smooth dough where once dough springs back when pocked.
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Leave to rest at room temperature for 1 hour then transfer to refrigerator for further cooling.
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Prepare Beurre Tourage by shaping and rolling into a rectangle and approx. 1cm thick.
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Once the dough has been cooled, roll it out to about 1cm thick (sticking to a rectangular shape) double the length of the dry butter, and a bit wider.
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Place dry butter in the middle of the dough and fold flaps over. Creating a 3- fold pamphlet. Make sure all edges are sealed with dough. Roll dough to stick butter and dough together (making them into one unified dough). Make sure to keep the rectangular shape.
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Wrap and let rest in the refrigerator for a minimum of 1 hour.
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Give the dough its first turn. Take out the dough and roll it out lengthwise (keeping the rectangular shape intact) to about 1cm thick. Continue with the Book Fold method. After the first turn and resting process, give the dough a second turn.
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Repeat folding steps once more (3 turns in total).
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Once the dough has rested well, roll out dough to about 6 – 8mm thick, 30cm length, and about 22-24cm wide. Cut into heart shapes.
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Proof at room temperature (25ºC/77°F) until it doubled in size.
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Bake covered with a silpat and a rack at 175°C/347°F. (Vent Open) until baked through.
- 825g Cream 35%
- 425g Raspberry Puree
- 250g Egg Yolk
- 84g deZaan True Gold Cocoa Powder
- 100g Granulated Sugar
- 15g Gelatine (hydrated)
- 30g Almond Liquor
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Bring the cream and puree to a soft boil.
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Temper into premixed egg yolk, True Gold cocoa powder, and sugar mixture.
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Return mixture back to heat and cook to 82°C/179°F.
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Add gelatine. Mix with an immersion blender until smooth.
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Add almond liquor and mix until smooth.
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Transfer into round silicone molds (3cm diameter and 1cm thick).
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Freeze overnight or until set.
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Unmold and reserve in the freezer for assembly.
- 1000g Milk
- 250g Granulated Sugar
- 250g Egg Yolks
- 100g deZaan Crimson Red Cocoa Powder
- 60g Butter
- 8g Gelatine
- 250g Cream 35% (whipped to medium peaks)
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Bring milk to a soft boil.
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Temper into premixed egg yolk, sugar, and Crimson Red cocoa powder mixture.
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Return mixture back to heat and cook to 82°C/179°F.
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Add gelatine. Mix with an immersion blender until smooth.
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Allow to set and cool to 4°C/39°F.
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Mix pastry cream with a whisk to loosen the cream a bit. Do not over-mix.
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Fold in whipped cream.
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Transfer to piping back with a round tip.
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Reserve in refrigerator until ready for assembly.
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Once all components have been made.
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Start placing the raspberry cocoa cremeux in the center of the heart cocoa puff pastry.
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Pipe around in a decorative manner the Crimson Red Mousseline cream.
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With a pastry brush, spread a very thin layer of melted Stellar cocoa butter drops over the top of the 2nd layer of cocoa puff pastry. Allow to set.
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Dust 2nd layer of cocoa puff pastry with Crimson Red cocoa powder.
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Place the second cocoa puff pastry layer over the piped mousseline cream.
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Serve immediately.
