Vanilla and raspberry block

The vanilla and raspberry block

by Jonathan Mougel

Ingrédients

For one small log mould - serves around 8

For a log mould 30 cm

Réf : 3206.04

Choux pastry dough

  • 65 g of Milk
  • 35 g of Butter
  • 60 g of flour
  • 3 g of Vanilla extract
  • 40 g of powdered almonds
  • 45 g of eggs
  • 80 g of yolks
  • 125 g of egg whites
  • 33 g of Sugar
  • 16 g of inverted sugar syrup (or honey)

Raspberry confit

  • 80 g of raspberry purée
  • 12 g of sugar
  • 6 g of glucose syrup (optional)
  • 3 g of sugar
  • 2 g of NH Pectin (or 1.5g gelatine rehydrated in cold water)

Vanilla mousse

  • 43 g of Milk
  • 1 g of vanilla
  • 13 g of egg yolks
  • 7 g of sugar
  • 1 g of gelatine
  • 25 g of white chocolate
  • 60 g of whipped cream

Instructions

Choux pastry dough (for one 40cm/30cm sheet) :

Make a traditional choux pastry with the milk, butter, flour, eggs and egg yolks.

Add the meringue (egg white, sugar, and inverted sugar syrup).

Add the powdered almonds.

Spread to a 4mm thickness over a silicon sheet.

Cook at 175°C for around 8 minutes.

Leave to rest and cool before turning out.

 

Cut : (2x4cmx29.5cm) (1x2.5cmx29cm)

 

Raspberry confit (70g):

Boil the raspberry pulp, glucose and sugar.

Gradually add the sugar and pectin.

Cook for 1 min.

Tip over the biscuits in the mould.

 

Vanilla mousse (130g per mould) :

Heat the milk, vanilla, eggs yolks and sugar.

Cook at 85°C.

Add the melted gelatine and tip the mixture over the cocolate.

Blend.

At 23°C, add the whipped cream.

 

Assembly and finishing :

Lay the biscuits in the mini square mould.

Tip the raspberry confit on top. Let it set and cool.

Tip the mousse over the top.

Refrigerate at 4°C for 4 hours.

Turn out, then arrange red fruit for decoration.

The result

MORE ABOUT
JONATHAN MOUGEL
Jonathan Mougel

Winner 2019 of the prestigious competition Best Pastry Craftsman of France, Jonathan Mougel’s pâtisserie is the embodiment of taste, mind and pleasure. Innovation highlights his thirst for creativity, and his mission in R&D for PatisFrance-Puratos for over 15 years has taken him to further his commands, enhancing his passion for research, experiments and discoveries.

Since his beginnings, Jonathan finds reward in teaching pastry. His inner sense of passing on knowledge echoes his values, fulfilling his approach, rising pastry from craft to art.

Gifted searcher, his drive keeps challenging him to unrelentlessly unveiling new horizons to elevate pastry

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