Chocolate Raspberry Triangles

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Ingrediënten

  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar
  • 5½ tbsp 80 g Butter, room temperature
  • 1 cup less 1 tbsp 110 g Flour
  • 1 tsp 6 g Baking powder
  • Dash of salt
  • Zest of 2 lemons
  • 5 oz Pastry cream
  • 9 oz 250 g Raspberries
  • Honey waffles and raspberry sorbet to garnish
  • Flour for the work surface
  • Confectioner’s sugar for dusting

For the Chocolate lemon Cream

  • ¼ cup 50 ml lemon juice
  • ¼ cup 50 ml Water
  • ⅔ cup 150 ml Heavy cream
  • 5 oz 150 g Dark couverture chocolate

Instructies

  • For the pâte brisée, beat the egg yolks with sugar and then mix in the room temperature butter.
  • Mix together the flour, baking powder, salt, and lemon zest and knead together with the yolk mixture quickly to form a smooth dough.
  • Chill for about 1 hour.
  • Preheat oven to 400 °F (200 °C).
  • On a floured work surface, roll out the dough to about 10×4 in (25×10 cm) and about 3mm thick.
  • Lay on a baking sheet lined with parchment paper and bake for 12 minutes.
  • Cut the still warm pâte brisée into 4 right triangles with about 4in sides.
  • Spread the prepared pastry cream on the triangles and place the raspberries on top.
  • For the chocolate lemon cream, boil the lemon juice with the heavy cream, then add the water.
  • Remove from heat and melt the chopped chocolate in it.
  • Blend until smooth with an immersion blender.
  • Portion the warm cream onto plates and place a raspberry triangle on each.
  • Garnish with honey waffles and raspberry sorbet and dust with confectioner’s sugar.
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Recipe Category Chocolate / Dessert / Fruit
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